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pumpkin dessert cookies

Soft Pumpkin Cookies with Cream Cheese Frosting

Soft Pumpkin Cookies with Cream Cheese Frosting are a perfect holiday dessert. The cookies have the perfect balance of pumpkin and spice, and the cream cheese frosting adds just the right amount of sweetness.
Course Dessert
Cuisine American
Keyword cookies, cream cheese frosting, pumpkin
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 cookies



  • ½ cup butter softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 egg
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 2 cups confectioner's sugar
  • 1 teaspoon pure vanilla extract



  • Preheat the oven to 350F and line a large baking sheet with a silpat mat or parchment paper.
  • In a large bowl, beat the butter, granulated sugar and brown sugar together until well mixed. If using a stand mixer, make sure to use the paddle attachment.
  • With the mixer on low speed, add in the egg, pumpkin puree, and vanilla extract.
  • Still working at a low speed, slowly add in the flour, pumpkin pie spice and baking soda. Mix just until combined-- you don’t want to overmix!
  • Scoop out 1” balls of dough onto the prepared baking sheet, making sure to place them at least 2” apart. Press each of the cookies down gently to flatten it.
  • Bake until the edges are golden brown and the center is set-- about 10-12 minutes.
  • Transfer the cookies to a wire rack to cool while you make the icing.


  • Beat the softened cream cheese on medium speed until smooth-- about 30 seconds.
  • With the mixer on low, slowly add the confectioner's sugar (about ¼ cup at a time).
  • When the sugar has been fully incorporated, add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.
  • Frost each of the cookies with 1 tablespoon of icing and top with a pinch of pumpkin pie spice if desired.
  • Store leftover cookies in an airtight container in the fridge for up to two days.


  • Make sure your butter is fully softened so you don’t end up with lumps in your cookie.
  • The mix of granulated and brown sugar creates the best rich and chewy cookie.
  • Egg binds the cookies together.
  • Pumpkin puree keeps the cookies moist and provides the signature pumpkin flavor and color.
  • Vanilla enhances the sweetness of the cookies.
  • Flour is the structure for the cookies-- make sure to measure using the spoon and level technique so you don’t end up with dense cookies.
  • Pumpkin pie spice enhances the pumpkin flavor.
  • Baking soda helps the cookies rise slightly while staying chewy and crisp.
  • Cream cheese is the base of our icing-- again, make sure it’s fully softened or you’ll end up with lumps.
  • Confectioner's sugar sweetens the icing and creates a thick, spreadable frosting.