These pillowy Soft Pumpkin Cookies are topped with decadent cream cheese frosting, creating an irresistible fall dessert. Reminiscent of Pumpkin Lofthouse Cookies, they can be made with or without sprinkles, and are a crowd pleaser either way. Their consistency is perfectly light and fluffy and their flavor is out of this world.
Not only are these cookies delicious, the recipe and ingredients are simple, and they come together in no time. No dough chilling, hand rolling or any other time consuming steps. Mix up your ingredients, scoop onto a cookie sheet, and into the oven they go. Your family and friends will rave about these perfectly pumpkin spiced treats.
Reasons To Make This Recipe:
- The flavor combination of pumpkin and cinnamon, along with the incredible texture, will make this recipe a fall favorite.
- They are topped with a cream cheese frosting that is so delicious, you might want to eat it with a spoon (and no judgement if you do!).
- Do you prefer quick and easy recipes? You are in luck, this one checks both boxes and comes together in just minutes.
- Your family will ask you to make these on repeat, and your friends will need a copy of the recipe – they are that good.
Iced Pumpkin Cookies
One of the best things about fall, or at least approaching fall, is the baking. Pumpkin cookies are a favorite in our household, everybody loves them. From Pumpkin Snickerdoodles to Pumpkin Caramel Cookies, nobody can resist these pumpkin treats. But when you add cream cheese frosting to the mix, it takes cookies to a whole other level. Dare I say that these might be our favorite fall cookie yet? Sprinkles are optional, you can add them after frosting if you desire. Your call!
Inspired by the perfect sink-your-teeth-into softness of Lofthouse cookies, these pumpkin cookies with cream cheese frosting manage to be super soft and cakey in the very best way imaginable. In general, I am not a fan of cakey cookies. But these cookies get that light and fluffy texture just right. They have a satisfying weight to them, aren’t the least bit dry, and the pumpkin spice flavor absolutely shines. While the cream cheese frosting really shines with these cookies, they are still spectacular even when you skip the frosting.
How To Make Soft Pumpkin Cookies
As with all of my favorite recipes, these cookies are easy to make. Similar to other drop cookie recipes, the dry ingredients are combined, wet ingredients are combined, and the two are then mixed together. There is no chilling and need to roll or shape the dough, it’s simply scooped onto a baking sheet.
For variety I made these cookies in two sizes. To get the traditional Lofthouse size cookie, a lever ice cream scoop dispenses the perfect amount of cookie dough. Also wanting a smaller cookie, my regular cookie scoop worked perfectly. Baking times are slightly different and listed in the recipe card below.
One note about the dough, this is not a dough that you want to let sit. While many cookie doughs can be chilled, and often develop better flavor by doing so, this is not that dough. With this being a super soft cookie, the dough is a bit more airy, and doesn’t hold up to sitting like some doughs do. Whip up the dough and bake these cookies all in one sitting for the best results.
Ingredients
Like most pumpkin recipes, the flavor really comes from the spices. In this recipe you’ll use cinnamon and pumpkin spice. If you don’t have pumpkin spice on hand, you can easily make your own pumpkin spice mix. What if you don’t have all of those on hand but want to make these ASAP? Use the spices you have to get as close to the pumpkin spice mix recipe as possible, just make sure you don’t leave out the cinnamon – it’s critical. The cookies will still be amazing, I promise.
These cookies are made using canned pumpkin puree, such as Libby’s. Make sure you are using pumpkin puree, and not pumpkin pie mix. If you are using fresh pumpkin, the ratios may be different. For baking I really prefer to stick with canned pumpkin for it’s dependable consistency. However if you choose to make these with fresh pumpkin, I’d love to hear how it goes.
More Great Pumpkin Desserts To Try
Pumpkin desserts really are my family’s favorite. If you like this cookie recipe, you might want to also try my Easy Pumpkin Bars With Cream Cheese Frosting, Pumpkin Bundt Cake, Pumpkin Brownies and Pumpkin Caramel Cupcakes. Of course we can’t forget the classic –Libby’s Pumpkin Pie.
You can even start your day with pumpkin with my Baked Pumpkin Donuts or myStarbucks Pumpkin Bread.
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Soft Pumpkin Cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 15oz can pumpkin puree 1/2 of a 15 oz can is approximately 1 cup minus 2 tablespoons
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Frosting
- 4 oz softened cream cheese make sure to sit it out in advance to come to a softened consistency
- 3 tbsp softened butter
- 1 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
- pinch salt optional
Instructions
Cookies
- Preheat oven to 350 degrees F. Prepare cookie sheets with silicone mats or parchment paper.
- In a large mixing bowl combine softened butter and sugar, and beat until light and fluffy, approximately 2-3 minutes. Add in egg and vanilla and mix until well combined. Add in pumpkin puree and mix until well combined.
- Add flour, baking powder, baking soda, salt and spices all at once, then mix on low or by hand until just combined. Do not over mix. Scoop onto prepared baking sheets, leaving approximately 2" between cookies. Bake for approximately 12 minutes for small cookies, or 15 minutes for large cookies, or until edges start to very slightly brown and the tops of the cookies appear set and cooked through.
- Remove from oven and cool on baking sheet, on a wire cooling rack, for at least ten minutes prior to removing from the baking sheet with a spatula. Allow to cool completely prior to frosting.
Frosting
- Combine butter and cream cheese in a mixing bowl and beat until well combined and smooth. Add in powdered sugar and beat until well combined, light and fluffy. Add in vanilla and salt, and mix until well combined. Spread on cooled cookies.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I hope your family enjoys these cookies as much as mine does!
Julie says
These are good, I used fresh pumpkin and just added more flour, until it thickened up to be cookie-dough-like consistency. I also added pecans.
Mary says
I love this recipe and I’ve made it a couple times but I’m having a bit of trouble this time. The cookies don’t seem to be cooking right. I’ve cooked them for around 20 minutes but the insides are looking kind of jelly like. I don’t think they were like that last time. Have you had this problem before? Do they just need more time or is something wrong?
Sue says
THese are delicious, but they are more like blobs of cake. Still really good though.
Christi Johnstone says
Sounds like you might prefer my Pumpkin Cookies That Are Not Cakey.
Shellie says
Can these be made as a bar cookies
Christi Johnstone says
Honestly they would not be my top choice for that. I’d just make Pumpkin Bars. Same flavors, but made to be bars.
Bonnie W says
Excellent and so easy to make!
LINDA BRYAN says
MADE THESE COOKIES LAST WEEK, THEY WERE GREAT! MY RECIPE CALLED FOR 1/2 CUP WHITE CHOCOLATE CHIPS & 1/2 CUP BUTTERSCOTCH CHIPS, A WONDERFUL SURPRISE IN EVERY BITE!