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Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Close-up of three stacked, soft pumpkin cookie rounds topped with thick cream cheese frosting.
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Make these soft pumpkin cookies, a melt-in-your-mouth fall treat packed with warm autumn spices. Top them with a simple cinnamon cream cheese frosting for the best homemade pumpkin snacks.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • For the Frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1–2 tablespoons milk (if needed)

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps achieve soft pumpkin cookies.
  3. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10 to 12 minutes. The edges should be set, but the centers will look slightly underdone for moist pumpkin cookies.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the frosting: Beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, vanilla extract, and cinnamon. Mix until smooth. Add milk one tablespoon at a time if the frosting is too thick to spread easily.
  11. Once the cookies are completely cool, spread or pipe the cinnamon cream cheese frosting onto each cookie.

Notes

  • Use pure pumpkin puree, not pumpkin pie mix, for the best texture and flavor in these easy pumpkin cookies.
  • For extra spice, add 1/4 teaspoon of ground cloves to the dry ingredients.
  • These cookies freeze well before frosting. Store cooled, unfrosted cookies in an airtight container for up to 3 months.

Nutrition

Find it online: https://cravybite.link/soft-pumpkin-cookie-recipe/