Soft, cake-like pumpkin cookies topped with spiced cream cheese frosting — yes, please! These tender cookies are packed with pumpkin flavor and all the warm spices of pumpkin spice season.
If you’ve ever wished you could enjoy pumpkin pie or pumpkin bread as a handheld treat, these are the cookies for you. They’re pillowy and moist, and the spiced cream cheese frosting takes them over the top. As they bake, your kitchen will fill with the cozy scent of autumn spices.
These cookies are perfect for lunchboxes, potlucks, or sharing with neighbors — they consistently get rave reviews. If you like a soft cookie texture, these won’t disappoint.
Why You’ll Love These Pumpkin Cookies
- Freezer-friendly — cookies and frosting freeze well for later.
- Soft, chewy, and cake-like — they stay tender for days.
- Perfectly spiced — balanced sweetness and warm spice notes.
- Crowd-pleasing — great for bake sales, dessert tables, or cozy afternoons.
- Make-ahead friendly — dough can be chilled for up to 3 days before baking.
Ingredients
- 2 large eggs
- 1 cup pumpkin puree — use 100% pumpkin, not pie filling.
- 1 cup canola oil (see substitutions below)
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon instant coffee granules (optional — adds depth)
- 1 Tablespoon pumpkin pie spice
For the Spiced Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter (one stick), softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Ingredient Substitutions
Oil: Swap canola for melted coconut oil or another neutral vegetable oil.
Gluten-free: Replace all-purpose flour with a 1:1 gluten-free all-purpose blend that contains xanthan gum.
Tip: These cookies make a lovely alternative to pumpkin pie on a Thanksgiving dessert table.
Step-by-Step Instructions
- Step 1: In a large bowl or mixer, beat together the eggs, pumpkin puree, and canola oil until smooth. Add the granulated sugar, vanilla, and instant coffee granules (if using).
- Step 2: Stir in the dry ingredients — flour, baking soda, baking powder, salt, and pumpkin pie spice — until just combined. Avoid overmixing. Chill the dough for at least 30 minutes to prevent excessive spreading and to keep the cookies soft.
- Step 3: Preheat the oven to 350°F (175°C). Scoop dough using a medium cookie scoop (about 2 tablespoons) onto lined baking sheets, spacing cookies about 2 inches apart.
- Step 4: Bake 12–14 minutes, until the edges are set. The centers should remain soft and cake-like. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Step 5: To make the frosting, beat softened cream cheese and softened butter until smooth and fluffy. Add vanilla, powdered sugar gradually, and pumpkin pie spice, blending until creamy.
- Step 6: Once cookies are completely cool, frost them generously. If desired, dust a little extra pumpkin pie spice on top.
Storage & Freezing
- Refrigerator: Store frosted cookies in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted cookies for up to 2 months. Thaw at room temperature and frost before serving. To freeze frosted cookies, chill them on a baking sheet until firm, then layer with parchment paper in an airtight container.
Top Tips for the Best Pumpkin Cookies
Let cookies cool completely before frosting to prevent the frosting from melting.
Chill the dough for at least 30 minutes to help the cookies hold their shape and remain soft.
Use softened butter and cream cheese for a smooth, lump-free frosting.
Don’t overbake — the edges should look set while the centers stay soft and cake-like.
Make It Your Own
Once you’ve made the recipe as written, try variations: add extra cinnamon or a splash of maple extract to the frosting, fold in white chocolate chips, or stir chopped pecans or walnuts into the dough for texture and flavor.
Serving Suggestions
Serve these cookies on a fall dessert board alongside apple cider, white chocolate, or spiced nuts for a seasonal spread. They also travel well — pack a few in a lunchbox for a tasty surprise.
Yes. Cookie dough can be made 2–3 days in advance and refrigerated. Bake and frost when ready.
Yes. Freeze unfrosted cookies in airtight containers for up to 2 months. Thaw, then frost. For frosted cookies, freeze on a sheet until firm, then layer with parchment.
Chilling the dough is essential. Soft dough spreads more in the oven; chilling helps the cookies puff and hold their shape.
Because of the cream cheese frosting and moist texture, refrigeration helps keep them fresh. Enjoy chilled or at room temperature.
Yes. If using fresh cooked pumpkin, drain any excess liquid so the dough maintains the right texture.
Related Recipes
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Apple Cider Punch (Easy Fall & Holiday Recipe)
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Cranberry Goat Cheese Appetizer
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Pumpkin Roll Cake
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Baked Breakfast Oatmeal Pumpkin Bars
Recipe
Soft Pumpkin Cookies with Spiced Cream Cheese Frosting
Deanne Frieders | This Farm Girl Cooks
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup canola oil
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon instant coffee granules (optional)
- 1 Tablespoon pumpkin pie spice
- 8 ounces cream cheese, softened
- 1/2 cup butter (one stick), softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Method
- Beat 2 large eggs, 1 cup pumpkin puree, and 1 cup canola oil until combined. Add 1 3/4 cups granulated sugar, 1 teaspoon vanilla, and 1 teaspoon instant coffee granules (if using).
- Mix in the dry ingredients: 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 Tablespoon pumpkin pie spice. Stir until just combined. Chill dough for at least 30 minutes.
- Preheat oven to 350°F. Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 12–14 minutes until the edges are set. Cool on the baking sheet 10 minutes, then transfer to a wire rack to cool completely.
- Beat 8 ounces softened cream cheese and 1/2 cup softened butter until smooth. Add 1 teaspoon vanilla, 2 cups powdered sugar, and 1 teaspoon pumpkin pie spice. Blend until creamy.
- Frost cooled cookies and, if desired, sprinkle with a little extra pumpkin pie spice before serving.
Farm Girl Tips
Read the recipe through before starting — it helps everything go smoothly.
Don’t skip chilling the dough. It helps the cookies rise and keeps them from spreading too much.
To keep cookies soft and chewy, avoid overbaking. Look for set edges while the centers remain slightly puffy.
Instant coffee or espresso powder adds depth to the flavor without making the cookies taste like coffee.
Make Ahead: The cookie batter can be refrigerated 2–3 days before baking.
Storage: Keep frosted cookies refrigerated up to 5 days.
Freezing: Freeze unfrosted cookies up to 2 months. Thaw and frost before serving. For frosted cookies, freeze on a baking sheet until firm, then layer with parchment in a container.