still remember the first time I tried making pumpkin cookies in my apartment kitchen back in 2018. They spread into flat, greasy pancakes because I skipped the chilling step. After that disaster.
I called my grandmother for her secret, and she told me the key was patience. Now, these soft pumpkin cookies are my go-to fall treat, with their tender crumb and warm spice blend that fills the whole house with that cozy autumn smell. The cream cheese frosting adds just enough tang to balance the sweetness. Ready to begin?
Table of Contents
Ingredients for Soft Pumpkin Cookies
I’ve tested this recipe with different pumpkin brands, and Libby’s 100% Pure Pumpkin gives the most consistent results every time. Room temperature butter is non-negotiable here. If your butter is cold, the dough won’t cream properly and you’ll end up with dense cookies instead of that soft, cake-like texture we’re after.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (fresh cinnamon makes a noticeable difference in flavor)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling, I use Libby’s brand)
- 1 large egg
- 1 teaspoon vanilla extract (pure vanilla extract works best)
- 8 ounces cream cheese, softened (for frosting, leave out 30 minutes before using)
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting, sift if lumpy)
- 2 teaspoons vanilla extract (for frosting)
- 2-4 tablespoons milk or heavy cream (for frosting, I prefer heavy cream for richer taste)
Step-by-Step Instructions
The chilling step is where most people want to cut corners, but it’s the difference between thick, soft cookies and flat, crispy ones.
Step 1: Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl until evenly distributed. Set this aside.
Step 2: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should look pale yellow and fluffy, almost doubled in volume. Scrape down the sides halfway through.
Step 3: Add the pumpkin puree and beat on medium speed until fully incorporated and smooth. The mixture will look slightly curdled at first, but keep mixing. Add the egg and vanilla extract, beating until the batter is uniform in color and texture.
Step 4: With the mixer on low speed, gradually add the dry ingredients in three additions. Mix only until you no longer see white flour streaks. The dough will be soft and sticky, which is exactly what you want.
Step 5: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This firming step prevents the cookies from spreading too thin and helps develop deeper flavor.
Step 6: Preheat your oven to 350°F. Line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, drop rounded portions of dough onto the prepared sheets, spacing them 2 inches apart. You’ll fit about 8-9 cookies per sheet.
Step 7: Bake for 10-12 minutes. The edges should be lightly golden and set, while the centers look puffed and barely set, not browned. They’ll appear slightly underbaked, which keeps them soft.
Step 8: Let cookies rest on the baking sheet for 5 minutes to finish setting, then carefully transfer to a wire rack. Let them cool completely before frosting, about 30 minutes. Repeat with remaining dough.
Step 9: For the frosting, beat the softened cream cheese and butter together on medium speed until completely smooth with no lumps, about 2 minutes.
Step 10: Add the powdered sugar one cup at a time, beating on low speed after each addition. Once all the sugar is incorporated, add the vanilla extract and 2 tablespoons of milk. Beat on medium speed, adding more milk 1 tablespoon at a time until the frosting is smooth and spreadable but still holds its shape.
Step 11: Once cookies are completely cool to the touch, use a knife or offset spatula to spread about 1-2 tablespoons of frosting on each cookie. The frosting should be thick enough to stay put but soft enough to spread easily.
Delicious Ways to Enjoy Soft Pumpkin Cookies
These cookies work beautifully as a dessert option after weeknight dinners or as a sweet ending to holiday meals.
Hot Apple Cider: The apple and spice notes in warm cider complement the pumpkin and cinnamon flavors perfectly, creating a cozy fall pairing that works great after hearty dinners like apple cider braised beef.
Vanilla Ice Cream Sandwiches: Use two unfrosted cookies with a scoop of vanilla ice cream between them for an impressive dessert that’s perfect after lighter dinners like grilled chicken broccoli bowls.
Fresh Brewed Coffee: The slight bitterness of black coffee cuts through the sweet cream cheese frosting beautifully, making these ideal for serving after rich dinners like creamy garlic parmesan chicken pasta.
Spiced Chai Tea: The cardamom and ginger in chai echo the cookie’s warm spice profile while the milk softens the sweetness, perfect for autumn dinner parties featuring maple glazed chicken with sweet potatoes.
Whipped Cream Topping: For an elegant presentation at dinner parties, serve cookies with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon alongside dessert-friendly dinners like autumn wild rice soup.
Crumbled Over Yogurt: Break up unfrosted cookies over Greek yogurt with a drizzle of honey for a breakfast treat the morning after making a big batch, especially nice after meal-prepping dinners like slow cooker salisbury steak meatballs.
Smart Storage and Serving Tips
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cookies in a freezer-safe container or bag for up to 2 months. The frosting can be frozen separately for up to 1 month. Thaw both in the refrigerator overnight, then let the frosting come to room temperature and re-whip it before spreading.
Once frosted, these cookies must be stored in an airtight container in the refrigerator and will stay fresh for up to 3 days. Take them out about 15-20 minutes before serving to bring them to room temperature. The frosting will soften slightly and taste much better when it’s not cold.
These cookies are more versatile than you might think. Pack them in lunchboxes for a homemade treat, arrange them on a platter for Thanksgiving dessert tables alongside pumpkin chili, or crumble them over Greek yogurt for a quick breakfast. If you prefer an extra-soft, almost cake-like center, pull them from the oven when they still look very slightly underbaked in the middle.
FAQs
Can I make these cookies without chilling the dough?
Technically yes, but I strongly advise against it. Skipping the chill time results in flat, thin cookies that spread too much. The hour in the fridge firms up the butter and allows flavors to develop, giving you those thick, bakery-style soft cookies.
Why did my cookies turn out flat instead of puffy?
This usually happens from insufficient chilling time or butter that was too warm when mixing. Make sure to chill the dough for the full hour and use softened butter, not melted or overly soft butter.
Can I use fresh pumpkin puree instead of canned?
You can, but you’ll need to cook it down and strain excess moisture thoroughly. Canned puree like Libby’s has the ideal consistency for baking and produces more predictable results.
Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Equipment
Method
- Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl until evenly combined. Set aside.
- In a large bowl or stand mixer, beat softened butter and granulated sugar on medium-high speed for 3-5 minutes until light, fluffy, and pale yellow in color. Scrape down sides of bowl halfway through.
- Add pumpkin puree and beat on medium speed until fully incorporated and smooth. Add egg and vanilla extract, beating until mixture is uniform in color and texture.
- With mixer on low speed, gradually add dry ingredients in three additions, mixing only until no white flour streaks remain. Do not overmix. Dough will be soft and sticky.
- Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, to firm up dough and develop flavor.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a 2-tablespoon cookie scoop, drop rounded portions of dough onto prepared sheets, spacing 2 inches apart. Place about 8-9 cookies per sheet.
- Bake for 10-12 minutes until edges are lightly golden and set while centers look puffed and barely set but not browned. Cookies will appear slightly underbaked.
- Let cookies rest on baking sheet for 5 minutes to finish setting, then transfer to wire rack. Cool completely, about 30 minutes, before frosting. Repeat with remaining dough batches.
- For frosting: Beat softened cream cheese and butter together on medium speed until completely smooth with no lumps, about 2 minutes.
- Add powdered sugar one cup at a time, beating on low speed after each addition until incorporated. Add vanilla extract and 2 tablespoons milk, then beat on medium speed. Add remaining milk 1 tablespoon at a time until frosting is smooth, spreadable, but holds its shape.
- Once cookies are completely cool, use a knife or offset spatula to spread 1-2 tablespoons of frosting on each cookie. Store frosted cookies in refrigerator.
Notes
