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!
Tracy Schaefer says
These turned out perfectly soft and fluffy. I made them as directed and also added some candied ginger to a small batch. This will definitely be my new go to recipe for gifting and holiday cookie exchanges
Wanda Smeal says
How do I store these cookies? Can you make a head a few days?
Nikki says
Mine turned out so good, I was shocked because even basic tollhouse cookie don’t turn out well for me! Really like these! They are great without frosting (had to taste a couple), can’t wait to try frosted!
Christi Johnstone says
So glad you enjoyed them!
quinn says
i just made them!! i think think they are good. they seemed a little cakey to me though. also could be more pumpkin-y :3
Betty says
I made these and they b aked flat and thin.The all fell apart. I don,t blame anyone,it was me I used pumpkin powder it looks like I did not have enough flour thank you Betty love your recipes
Christi Johnstone says
Thanks Betty. I can’t say I’ve even heard of pumpkin powder, now I’m going to have to look it up!
Kate says
Love it
June says
Delicious! I made these with pumpkin custard and it was lovely. Would highly recommend! My dough was more of a cake-batter consistency and I was worried at first but they turned out fine! Perfect for fall. I also paired mine with a chamomile tea.
June Sprague says
I MADE THESE THIS MORNING AND THEY WERE GREAT THE ONLY PROBLEM IS I’M DIABETIC AND I CAN’T MAKE THE FROSTING FOR IT SO THE COOKIES ARE GREAT THEY ARE MY SNACK EVERYOTHER DAY THANKS 🙂