These soft pumpkin cookies with cinnamon cream cheese frosting bring cozy fall vibes into your home. Gentle pumpkin spice meets fluffy texture and a creamy swirl of frosting. You’ll get the mood, the method, and the magic in a smart, inviting way below.
Table of Contents
Why I Love This Recipe
Memory that warms the heart
Every autumn, I turn on the oven and fill the house with pumpkin aroma. I remember one rainy afternoon when I shaped dough into rounds and watched them bake into golden pillows, and frosting melted on top. One bite felt like a warm hug—a moment I didn’t hesitate to recreate year after year.
What makes these cookies irresistible
They’re soft, cakey, and melt-in-your-mouth. The pumpkin puree brings moisture and autumn spices like cinnamon and nutmeg add depth. Then the cinnamon cream cheese frosting adds a smooth, tangy sweetness that ties it all together and makes every bite feel special.
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Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 30–36 cookies
- Diet: Vegetarian
Description
These soft pumpkin cookies topped with cinnamon cream cheese frosting are melt‑in‑your‑mouth tender and warmly spiced—perfect for cozy fall baking.
Ingredients
1 cup pumpkin puree
3/4 cup butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
2 cups all‑purpose flour (or a mix with cornstarch)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
For Frosting:
4 oz cream cheese, softened
2 tbsp butter, softened
1 tsp vanilla extract
1 tsp ground cinnamon
1½ – 2 cups powdered sugar
Instructions
1. Preheat oven to 350°F and line two cookie sheets with parchment.
2. Whisk dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, nutmeg; set aside.
3. Beat butter, sugars, and pumpkin until smooth.
4. Add egg and vanilla; mix until combined.
5. Gradually add dry ingredients; mix until just combined.
6. Scoop 1 tbsp dough balls onto sheets; bake 10–12 minutes until cookies set.
7. Let cookies cool completely before frosting.
8. Beat cream cheese and butter until fluffy, then add vanilla, cinnamon, and powdered sugar until smooth.
9. Frost cookies and sprinkle cinnamon on top before serving.
Notes
Don’t over‑bake—the cookies stay soft.
Blot excess moisture from pumpkin if needed.
Store in an airtight container for up to 3 days; freeze unfrosted for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Fall Baking, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: soft pumpkin cookies, cinnamon cream cheese frosting, fall cookies, cozy baking
Ingredients and How They Work
Essential ingredients
You’ll use pumpkin puree, flour, sugars, butter, spices, leaveners for dough, and cream cheese, butter, spices, and powdered sugar for frosting. All pantry staples with a fall twist—easy to gather and bake.
Role of each part
The pumpkin puree adds moisture and flavor; butter and sugar create softness; flour and leaveners build structure; spices deliver warmth. The frosting balances sweetness with tang and cinnamon. Together, they create a fall dessert that feels both indulgent and comforting.
Step‑by‑Step Baking Guide
Prep and mix
Start at 350°F (180°C) and line two baking sheets with parchment. In one bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another, beat butter, sugar, and pumpkin until mixed. Add egg and vanilla.
Shape and bake
Blend dry into wet until combined. Scoop tablespoons of dough onto trays, about 2 inches apart. Bake for 10–12 minutes until set but still soft. Let cool fully before frosting.
Frosting and Finishing Touches
Make the cinnamon cream cheese frosting
Beat cream cheese and butter until fluffy. Add powdered sugar, cinnamon, and vanilla, beat until smooth. Frost cooled cookies generously and lightly dust with cinnamon for extra flair.
Tips for the best result
Use room‑temp ingredients for ease. Don’t over‑bake—cookies should look soft. Cool before frosting. Want firmer frosting? Chill briefly before spreading.
Recipe at a Glance
| Component | Ingredients | Time / Yield |
|---|---|---|
| Cookies | Pumpkin puree, flour, butter, sugar, egg, baking powder/soda, spices | Prep: 15 min |
| Frosting | Cream cheese, butter, powdered sugar, cinnamon, vanilla | Prep: 10 min |
| Bake | 350°F for 10–12 min | Total: ~45 min |
Helpful Tips & Variations
Texture tips
For softer cookies, don’t overmix dough and use a cookie scoop for consistent sizing. If pumpkin puree is watery, blot first.
Variations
Add chopped pecans or walnuts for crunch. Swap out cream cheese frosting for maple glaze instead. Or sandwich two cookies with frosting inside for a fun treat.
FAQ
Can I make these dairy‑free or vegan?
Yes. Use vegan butter and cream cheese, and plant milk. Binders like flax eggs can replace eggs—though texture may vary.
Can I freeze them?
Sure. Freeze plain cookies up to 3 months, thaw and frost later. Frosted ones freeze, too, but store carefully to protect frosting.
Can I use homemade pumpkin puree?
Yes—but it’s wetter than canned. Blot it to reduce moisture or your cookies could spread or feel dense.
Conclusion
These soft pumpkin cookies with cinnamon cream cheese frosting are a fall baking dream. They balance softness, spice, and sweetness in a way that feels homemade but special. From crisp mornings to cozy gatherings, they’re sure to earn a place in your seasonal baking rotation. Tap into that fall feeling, bake a batch, and enjoy every delicious bite.