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A close-up shot of several freshly baked pumpkin cookies with a light glaze on a wire cooling rack.

Soft & Chewy Pumpkin Spice Cookies with Cream Cheese Frosting

Indulge in the ultimate fall treat with these soft, cake-like pumpkin spice cookies topped with a luscious, tangy cream cheese frosting. Perfect for sharing or enjoying with a warm cup of coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground ginger
  • 1/8 tsp Ground cloves
  • 1/2 cup Unsalted butter 1 stick, softened
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 1 Large egg room temperature
  • 1 tsp Vanilla extract
  • 1 cup Pumpkin puree not pumpkin pie filling
For the Cream Cheese Frosting
  • 4 oz Cream cheese softened
  • 2 tbsp Unsalted butter softened
  • 1 1/2 cups Powdered sugar sifted
  • 1/2 tsp Vanilla extract
  • 1-2 tbsp Milk or cream as needed for consistency

Equipment

  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

Prepare the Cookie Dough
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. Add the pumpkin puree to the wet ingredients and mix until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough.
Bake the Cookies
  1. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft.
  2. Bake for 12-15 minutes, or until the edges are set and lightly golden, and the centers are still soft. Depending on your oven and cookie size, this may take slightly longer or shorter. You will likely bake in two batches.
  3. Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
  1. While the cookies cool, prepare the frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter until smooth and creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
  3. Stir in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
Frost and Serve
  1. Once the cookies are completely cool, spread a generous amount of cream cheese frosting on top of each cookie.
  2. Serve immediately or store in an airtight container.

Notes

Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling, which contains added spices and sugar. For best results, make sure your butter, egg, and cream cheese are at room temperature; this helps create a smooth, emulsified batter and frosting. Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving for optimal flavor and texture. These cookies also freeze well without frosting. Once completely cool, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw before frosting.