Name: Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups gluten-free all-purpose flour (such as Bob’s Red Mill Gluten-free 1:1 Baking Flour); 1 cup cane sugar; 1 Tbsp pumpkin pie spice; 1 ½ Tbsp baking powder; 1 tsp sea salt; 2 flax eggs (2 Tbsp flax meal + 6 Tbsp water) or 2 whole eggs; 12 Tbsp (1 ½ sticks) unsalted butter, chilled and cubed; 1 ¼ cup pumpkin puree (not pumpkin pie filling); 1 tsp vanilla extract; 4 Tbsp unsalted butter, softened; 4 oz cream cheese, softened; 1 tsp vanilla extract; ¼ tsp pumpkin pie spice; 1 cup powdered sugar

Jump to Recipe· 3.8 from 9 reviews

There is something utterly delightful about soft pumpkin cookies that melt in your mouth, especially when paired with a luscious cream cheese frosting. Our Soft Pumpkin Cookies with Cream Cheese Frosting Recipe brings together the warm spices of fall, the rich moistness of pumpkin, and the creamy tang of frosting to create a treat that feels like a cozy hug on a plate. These cookies are soft, tender, and packed with flavor, perfect for sharing with friends or savoring as a seasonal pick-me-up.

Ingredients You’ll Need

A clear glass bowl filled with thick, creamy off-white frosting with subtle specks throughout, giving it a smooth but textured look. Two metal beaters from a mixer are partially submerged in the frosting, showing soft swirls where they have stirred. The bowl sits on a white marbled surface with a small pile of brown spice powder on the bottom right. In the background, some light brown cookies rest on a wire cooling rack, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, pantry-friendly ingredients that come together harmoniously to create that perfect soft texture and irresistible pumpkin flavor. Each element plays a key role, whether it’s the flour providing structure, the pumpkin puree adding moisture and color, or the pumpkin pie spice infusing those classic autumnal aromas.

Flax eggs or whole eggs: Acts as the binding agent while keeping the cookies tender and moist.
Gluten-free all-purpose flour: Provides the base for the dough and ensures a soft crumb; perfect for those avoiding gluten.
Cane sugar: Adds sweetness and helps with browning for a lovely golden finish.
Pumpkin pie spice: The magical blend of cinnamon, nutmeg, and cloves that define pumpkin desserts.
Baking powder: Gives the cookies a light, fluffy rise without becoming cakey.
Sea salt: Balances sweetness and enhances all the flavors in the cookie.
Unsalted butter (chilled and softened): Key for tender, rich cookies and creamy frosting.
Pumpkin puree: The star ingredient that adds moisture, vibrant color, and authentic pumpkin flavor.
Vanilla extract: Elevates the overall taste with warm, sweet notes.
Cream cheese: Creates a tangy, creamy frosting that perfectly complements the spiced cookies.
Powdered sugar: Sweetens and thickens the frosting for that smooth spreadable texture.

How to Make Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Step 1: Prepare for Baking

Start by preheating your oven to 400 degrees Fahrenheit and lining two large baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick, making cleanup a breeze. Setting up your workspace at the outset helps keep the entire baking process smooth and stress-free.

Step 2: Make the Flax Eggs

Combine 2 tablespoons of flax meal with 6 tablespoons of water in a small bowl, whisking well. Let this mixture rest for 8 to 10 minutes until it forms a gel-like consistency. If you prefer, you can simply use two whole eggs here. These flax eggs act as an excellent vegan-friendly binder and add extra nutrients.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, cane sugar, pumpkin pie spice, baking powder, and sea salt until everything is well mixed. This step ensures that the spices and leavening agents distribute evenly throughout the dough, which is key for consistent flavor and texture.

Step 4: Cut in the Butter

Using a pastry blender or two knives, carefully cut the chilled, cubed unsalted butter into the dry ingredients until the mixture looks like coarse crumbs. The cold butter creates little pockets in the dough that help yield tender, flaky cookies with just the right softness.

Step 5: Incorporate Wet Ingredients and Form Dough

Add the flax eggs (or whole eggs), pumpkin puree, and vanilla extract to the flour mixture. Stir gently with a large spoon until the dough comes together in a ball. At this point, you can use your clean hands to smooth it out; the dough should feel slightly sticky but manageable. If it’s too wet, add a little more flour; if it’s too dry, add a splash of water.

Step 6: Shape the Cookies

Roll the dough into 28 to 30 golf-ball-sized portions and arrange them spaced apart on your prepared baking sheets. Gently flatten each ball with your hand until it’s about ¼ inch thick and roughly 2 ½ inches in diameter. This shaping helps the cookies spread evenly during baking and maintain their soft texture.

Step 7: Bake to Perfection

Bake the cookies for 10 to 12 minutes, rotating the pans halfway through baking to ensure even cooking. Look for a lightly browned bottom and set tops as signs that they are done. Removing them onto a wire rack to cool completely is essential before frosting, so the frosting doesn’t melt away.

Step 8: Prepare the Cream Cheese Frosting

Beat together the softened butter, cream cheese, and vanilla extract until smooth and creamy. Gradually add powdered sugar and pumpkin pie spice, then continue beating at high speed until the frosting becomes fluffy and light. This luscious topping is the perfect balance of sweet and tangy, making these cookies irresistible.

Step 9: Frost and Finish

Spread the frosting generously on each cooled cookie. For a festive touch, sprinkle a little extra pumpkin pie spice or colorful sprinkles on top. The contrast of the soft, spicy cookie with the creamy frosting is nothing short of dreamy.

How to Serve Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

The image shows soft round cookies on a white marbled surface. Each cookie is golden brown with a rough texture and has a thick swirl of creamy white frosting on top. There are light sprinkles of brown spice powder over the frosting and some scattered on the surface. In the background, a white plate holds more cookies with a butter knife lying across it, with some frosting on the knife. A dark cloth is beneath the plate. The scene is bright and simple, focusing on the cookies’ details. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling a dash of extra pumpkin pie spice on top of the frosting adds a lovely aromatic hint and beautiful visual appeal. For a playful twist, try crushed pecans or a dusting of cinnamon sugar. These little details elevate the cookies and make them perfect showpieces for gatherings.

Side Dishes

Serve these soft pumpkin cookies alongside a hot cup of chai tea, coffee, or a creamy latte for a beautifully comforting treat. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to turn your snack into a decadent dessert experience.

Creative Ways to Present

Arrange the cookies in a festive tin or stack them on a pretty cake stand for a cozy fall party. You can even sandwich two cookies together with extra frosting for delightful pumpkin cookie sandwiches—an irresistibly fun way to enjoy this Soft Pumpkin Cookies with Cream Cheese Frosting Recipe!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container in the refrigerator to maintain the freshness of the cream cheese frosting. They will stay soft and flavorful for up to 5 days, making them an ideal week-long treat.

Freezing

You can freeze baked, unfrosted cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before frosting for the best results.

Reheating

To gently reheat the cookies, place them on a microwave-safe plate and warm for 10 to 15 seconds. This quick moment of warmth brings back their soft, freshly-baked texture without melting the frosting.

FAQs

Can I make these cookies vegan?

Absolutely! Using flax eggs instead of whole eggs and ensuring your butter is plant-based will keep this Soft Pumpkin Cookies with Cream Cheese Frosting Recipe vegan-friendly without sacrificing flavor or texture.

What kind of pumpkin puree should I use?

Use pure pumpkin puree—not pumpkin pie filling—as this recipe relies on the natural, unsweetened pumpkin flavor. Canned or homemade pumpkin puree both work wonderfully.

Can I use regular all-purpose flour instead of gluten-free?

Yes, you can swap in regular all-purpose flour if you don’t need a gluten-free version. The texture will remain soft, but the cookie might be a touch less dense.

Is it necessary to chill the butter?

Chilling the butter is important for creating that tender, flaky texture in the cookie. It ensures the butter doesn’t fully incorporate right away, which helps create pockets of softness.

How long will the frosting stay fresh?

The cream cheese frosting will stay fresh in the refrigerator for about 3 to 5 days. Make sure to cover the cookies well to prevent drying out or absorbing other fridge odors.

Final Thoughts

This Soft Pumpkin Cookies with Cream Cheese Frosting Recipe is truly a seasonal treasure—comforting, sweet, and bursting with all those marvelous fall flavors. Whether you’re baking for a crowd or treating yourself on a chilly afternoon, these cookies are sure to become a beloved staple. Give them a try and watch how quickly they disappear from your plate and into the hearts of everyone you share them with!