Sharing our favorite soft pumpkin cookies today! My BEST Soft Pumpkin Cookies are perfect for your upcoming parties. Spiced just right and topped with a homemade cream cheese frosting.
Soft Pumpkin Cookies
Fall baking is the best! You need these soft pumpkin cookies in your life. Perfectly sweet with just the right cinnamon spices. Topped with homemade cream cheese frosting makes them even better!
Try my Pumpkin Snickerdoodle Bars too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Pumpkin Cookies
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or bake on baking sheet if preferred. Place butter, brown sugar and sugar into a large mixing bowl. Beat until well combined. Stir in egg, pumpkin puree, vanilla and cinnamon until well combined. Slowly stir in flour, salt, baking soda and baking powder until dough forms. Will not be as thick as your traditional cookie dough.
- Scoop dough onto baking sheet at least 1 inch apart and push down gently so they’re not perfectly round. Cookies will be the shape as the dough you place onto the baking sheet. These don’t spread much. Bake for 9-10 minutes, until baked through but still soft. Remove and let cool completely.
What’s The Difference Between Pumpkin Puree and Pie Filling?
Pumpkin pie filling and pumpkin puree often sit in cans next to each other on the grocery store shelf in the baking isle. It can be easy to confuse the two products because they look very similar. They have a few key differences that you should keep in mind when you are using them to cook or bake.
Pumpkin puree only contains pureed pumpkin flesh. Some brands of pumpkin puree also have a little bit of salt for flavor. Pumpkin pie filling, on the other hand, includes many of the ingredients that go with pumpkin puree when you make a pie. The pumpkin pie filling usually contains cinnamon, ginger, cloves, allspice, nutmeg and sugar in addition to the puree.
Once your dry ingredients are added, stir until dough forms.
Dough will not be as thick as your traditional cookie dough. Don’t be alarmed.
Scoop dough onto baking sheet. It’s safest to line with parchment paper to prevent sticking. My baking sheet was brand new so, I had no problem with sticking.
Let cookies cool completely. While cookies are cooling, prepare cream cheese frosting.
How To Make Cream Cheese Frosting
To prepare cream cheese frosting, place cream cheese and butter into a large bowl or stand mixer. Beat until creamy and smooth. Slowly beat in powdered sugar until frosting consistency is achieved. Frost over cooled pumpkin cookies.
How To Store Pumpkin Cookies
I like to store my pumpkin cookies in an airtight container in the refrigerator for 3-5 days. They are even more chewy and delicious when they’re chilled.
Cream Cheese Frosted Soft Pumpkin Cookies
Ingredients
- 1 stick softened butter salted
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree such as Libby's
- 1 tablespoon pure vanilla extract
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Cream Cheese Frosting
- 8 ounce cream cheese softened
- 1 stick salted butter softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or bake on baking sheet if preferred. Place butter, brown sugar and sugar into a large mixing bowl. Beat until well combined. Stir in egg, pumpkin puree, vanilla, cinnamon and pumpkin pie spice until well combined. Slowly stir in flour, salt, baking soda and baking powder until dough forms. Will not be as thick as your traditional cookie dough. Scoop dough onto baking sheet at least 1 inch apart and push down gently so they're not perfectly round. Cookies will be the shape as the dough you place onto the baking sheet. These don't spread much. Bake for 9-10 minutes, until baked through but still soft. Remove and let cool completely.
- To prepare cream cheese frosting, place cream cheese and butter into a large bowl or stand mixer. Beat until creamy and smooth. Slowly beat in powdered sugar until frosting consistency is achieved. Frost over cooled pumpkin cookies.
Nutrition
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Amazing!!!!
Could I use a flaxseed “egg”.
I haven’t tested a version with an egg substitute, but I bet it would bake just fine Anjanette 🙂
Could this be made into a bar cookie?
I haven’t tried this recipe in a bar, but I’m posting a pumpkin bar recipe very soon if you want to wait for that one 🙂
I just made them – they are delicious & I haven’t frosted them, yet! My husband loves them, & he’s not a big fan of pumpkin. The pumpkin isn’t overpowering, but the spiciness is perfect. They have great texture – soft, but not too chewy. I used 1/2 c. light brown & 1/4 c. dark brown sugar because I like the bolder taste of dark brown sugar. I don’t think they’re going to last for my luncheon & cookie swap … guess I’ll have to make more. Thanks for this ridiculously easy to make & delicious recipe!
I’d give it more stars if I could.
They are delish but no mention of when to our in the pumpkin pie spice and would also be good to tell us when u know they are done (I.e. browned or toothpick test or what?).
Just edited that, my apologies Erin! The cookies will be puffed at the bake time, no need to toothpick test. Let cool completely. Enjoy!
On the Soft Pumpkin cookies…the ingredients ask for pumpkin pie spice…but in the instructions that ingredient is not mentioned! When do I add it?? I’m assuming with the wet ingredients. Please let me know…as I want to make these cookies!!
Just edited, sorry for the inconvenience Gloria.