Soft and Spiced Pumpkin Cookies with Cream Cheese Frosting

Pumpkin cookies are soft, cake-like, and packed with warm spices that taste like fall in every bite. Their tender texture pairs perfectly with a tangy cream cheese frosting. Bake a batch for Halloween parties, cozy gatherings, or just to treat yourself. These cookies bring all the comfort of autumn straight to your kitchen table.

Why You’ll Love These Pumpkin Cookies

Pumpkin cookies are the kind of treat that instantly makes your home smell amazing. With cinnamon, nutmeg, and ginger in the dough, they taste like little bites of pumpkin pie. Their texture is moist and soft, almost like mini cakes.

Another reason you’ll love them is their simplicity. The recipe comes together in one bowl with pantry staples. Plus, the cookies bake in just about twelve minutes per tray. That makes them perfect for busy days when you want a quick dessert.

Because the cookies are not overly sweet, the cream cheese frosting adds the right balance. You can make it plain or stir in cinnamon for extra holiday flair. Kids and adults alike can’t resist the combination.

These cookies also store well, so you can bake ahead for Halloween parties or Thanksgiving dessert tables. Serve them chilled or bring them to room temperature for the ultimate soft and spiced bite.

Ingredients You’ll Need

For the Pumpkin Cookies

You’ll need ½ cup salted butter, 1 cup sugar, and 1 cup canned pumpkin. Add 2 eggs, 4 teaspoons baking powder, and 1 teaspoon salt. The spices—2 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger—bring all the fall flavor. Finish with 2 cups all-purpose flour.

For the Cream Cheese Frosting

A simple cream cheese frosting works best here. Use cream cheese, powdered sugar, and a touch of vanilla. For a twist, mix in ground cinnamon or even brown sugar to give it a caramel note.

Optional Add-ins and Variations

Chopped nuts like pecans or walnuts add crunch. You can also skip the frosting and drizzle with caramel instead. For a fun swap, fold in chocolate chips and you’ll get cookies similar to chewy pumpkin chocolate chip cookies for fall.

Step-by-Step Instructions

Make the Pumpkin Cookie Dough

Start by creaming butter and sugar until fluffy, about three minutes. This step is key because it traps air, giving the cookies their soft texture. Next, add pumpkin and eggs, and beat for another three minutes until smooth.

In another bowl, whisk together baking powder, salt, cinnamon, nutmeg, and ginger. Add this dry mixture to your wet ingredients. Slowly stir in flour, one cup at a time, and stop as soon as everything comes together. Overmixing makes tough cookies, so be gentle here. If using nuts, fold them in now.

Shape and Bake the Cookies

Line baking sheets with parchment paper. Scoop about 1.5 ounces of dough per cookie, flatten slightly, and place them two inches apart. Bake at 350°F for about twelve minutes. Rotate pans halfway through for even cooking. When set, remove and let them cool fully.

Prepare the Cream Cheese Frosting

While cookies cool, whip cream cheese and butter until creamy. Blend in powdered sugar and vanilla until smooth. Add cinnamon if you’d like a spiced frosting. Chill slightly for easier spreading.

Frost and Finish the Cookies

Once cookies are completely cool, spread frosting evenly on top. A sprinkle of cinnamon gives them a pretty finish. Store frosted cookies in the fridge, layered with parchment paper.

Expert Tips for Perfect Pumpkin Cookies

Use Room Temperature Butter and Eggs

Softened butter whips better with sugar, and room temp eggs blend smoothly into the batter. If your eggs are cold, place them in warm water for ten minutes.

The Secret to Creaming Butter and Sugar

Don’t rush this step. Creaming incorporates air, which gives you light, cake-like cookies. You’ll know it’s ready when the mixture looks pale and fluffy.

How to Avoid Tough Cookies

Once you add the flour, mix only until it disappears. Overworking develops gluten, which makes cookies chewy instead of soft.

Preparing and Rotating Baking Sheets

Always line sheets with parchment to prevent sticking. Rotate halfway through baking to avoid uneven browning. Use two sheets to avoid placing dough on hot pans.

Storage and Make-Ahead Tips

Since the frosting contains cream cheese, keep cookies in the fridge. Store in airtight containers, separating layers with parchment. Bring them to room temperature before serving for the best texture. You can also bake cookies ahead and freeze them unfrosted, then thaw and frost later.

Serving Ideas and Flavor Variations

These pumpkin cookies are versatile. Serve them on a Halloween dessert table or tuck them into lunch boxes as a seasonal surprise. Add a drizzle of caramel or a dusting of nutmeg for a bakery-style touch.

If you love variety, try swapping the frosting for brown sugar cream cheese or even caramel cream cheese. You can also skip frosting and sandwich them with marshmallow fluff for a playful s’mores-inspired cookie. Pair with spiced cider or hot coffee for the ultimate fall treat.

Related Recipes to Try

• chewy pumpkin chocolate chip cookies for fall
• soft pumpkin oatmeal cookies with warm spice
• the best pumpkin cupcakes with cinnamon cream cheese frosting
• pumpkin streusel muffins for cozy mornings
• easy pumpkin pie cupcakes you’ll love
• pumpkin cheesecake bars with a rich cream cheese layer

Conclusion

Pumpkin cookies bring together everything people love about fall baking: spice, sweetness, and cozy texture. They’re quick to make, easy to share, and endlessly adaptable with frosting or mix-ins. Whether you’re prepping for a Halloween party or craving a quiet evening treat, this recipe delivers soft, spiced cookies that always satisfy. And if you’d like even more seasonal baking ideas, check out cozy collections on Pinterest.

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