Why You’ll Love Soft Pumpkin Cookies with Cream Cheese Icing Recipe

It’s approachable for beginner bakers yet yields impressive results.
The combination of pumpkin puree with cinnamon & nutmeg brings that quintessential fall flavor.
The texture is soft and tender—more cookie‑cake than crunchy cookie.
The cream cheese icing adds richness and a tangy contrast that elevates the sweetness.
These cookies are versatile: great for holiday parties, afternoon tea, or a sweet comfort moment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin puree
All‑purpose flour
Granulated sugar
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Egg
Vanilla extract
Softened cream cheese
Powdered sugar

Directions

Preheat your oven to 350 °F (175 °C).
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, combine the pumpkin puree, sugar, egg, and vanilla until smooth.
Gradually add the dry‑ingredient mixture to the wet ingredients, stirring gently until just combined (avoid over‑mixing).
Drop rounded tablespoons of dough onto a prepared (lined) baking sheet, spacing them about two inches apart.
Bake for about 12‑15 minutes, or until the edges are lightly golden. Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
While the cookies cool, beat the softened cream cheese and powdered sugar together until smooth to form the icing.
Once the cookies are completely cooled, spread the cream cheese icing over each one. Serve and enjoy.

Servings and timing

Yield: Approximately 24 cookies.
Total time: ~30 minutes (15 minutes prep + 15 minutes bake) as given in the recipe.

Variations

Swap in brown sugar for part of the granulated sugar to deepen the flavor with molasses notes.
Add mix‑ins: stir in chocolate chips, chopped nuts (e.g., pecans or walnuts), or dried cranberries into the dough before baking.
Use a gluten‑free flour blend instead of all‑purpose flour to make the recipe gluten‑free (check that your blend includes xanthan or guar if needed).
Instead of pumpkin puree, you can use cooked and mashed sweet potato for a slightly different flavor twist.
Flavor the icing: add a bit of orange zest or a teaspoon of maple syrup to the cream cheese icing for extra dimension.

Storage/Reheating

Store the iced cookies in an airtight container at room temperature for up to 3–5 days.
If you want to keep them longer, you can refrigerate them (especially since there is cream cheese icing) for up to a week—but allow them to come to near‑room temperature before serving for best texture and flavor.
You may also freeze the baked cookies without icing for up to 3 months. Wrap them well in plastic wrap or foil, then place in a freezer‑safe container. When ready to use, thaw, then apply icing.
To reheat: warm individual cookies in the microwave for about 5–10 seconds (just enough to take the chill off). Alternatively, let them come to room temperature naturally—they’re also delicious cold.

FAQs

What are Soft Pumpkin Cookies with Cream Cheese Icing?

They’re moist cookies made with pumpkin puree and warming spices like cinnamon and nutmeg, then topped with a sweet, tangy cream cheese icing. They deliver a cozy fall‑flavored dessert experience.

Can I make the dough ahead of time?

Yes—you can prepare the dough, cover it, and refrigerate for up to 24 hours before baking. Chilling the dough can also help prevent spreading and improve the cookie texture.

Can I use fresh pumpkin instead of canned puree?

Absolutely. If using fresh, peel and cook the pumpkin until soft, then puree until smooth. Be sure to drain excess moisture so the dough isn’t too loose.

How do I make the cookies fluffier or thicker?

Make sure you measure your flour correctly (avoid over‑packing). Don’t overmix the dough. You might also chill the dough before baking. A little extra baking powder (in place of some baking soda) can give more lift.

What happens if I overbake them?

Overbaking will lead to firmer cookies with less of the desired soft texture. Remove them from the oven when the edges are lightly golden and the centers still look slightly underbaked.

Can I skip the cream cheese icing?

Yes—if you prefer, you can serve the cookies plain or top them with a simple glaze of powdered sugar and milk. However, the cream cheese icing adds a signature flavor and finish.

Is this recipe suitable for large gatherings or potlucks?

Definitely. The yield (~24 cookies) works well for sharing. You could easily double the recipe to serve a larger group—just watch the baking sheets so cookies don’t overcrowd.

Can I freeze these cookies already iced?

It’s better to freeze them without icing (to preserve texture and avoid icing splitting). Freeze the plain baked cookies, then thaw and apply icing just before serving.

How can I adapt this recipe for dietary restrictions?

For gluten‑free: use a quality gluten‑free all‑purpose flour blend with binding agent. For dairy‑free: substitute a dairy‑free cream cheese alternative for the icing, and make sure your other ingredients (like sugar) meet your needs.

How should I serve these cookies for best effect?

Serve them at room temperature for the best texture and flavor. Pair with a warm beverage like coffee, chai, or hot cider for a full cozy experience.

Conclusion

These Soft Pumpkin Cookies with Cream Cheese Icing are a delightful seasonal treat that brings together the best of fall baking—warm spices, moist texture, and the rich creaminess of icing. With straightforward steps and crowd‑pleasing flavor, they’re perfect for sharing or simply indulging yourself. Try them this season and enjoy every soft, spiced, creamy bite.