Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, cook and puree it first, then drain it well in a fine-mesh strainer lined with paper towels to remove excess moisture. Use the same amount as called for in the recipe, but be aware that the flavor might be slightly different from canned pumpkin puree.

Why are my cookies spreading too much?

If your cookies are spreading more than expected, the dough might be too warm or there might be too much liquid in the batter. Try chilling the dough for 30 minutes before baking. Also, make sure you're using pumpkin puree, not pumpkin pie filling, which has added ingredients that can affect the texture.

Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different, but they'll still be delicious. You may need to adjust the baking time slightly, so keep an eye on them.

How do I know when the cookies are done baking?

These cookies won't brown much on top, which can make it tricky to determine doneness. Look for slightly firm edges and a top that springs back when lightly touched. If you're unsure, you can insert a toothpick into the center - it should come out clean or with a few moist crumbs, but not wet batter.

Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Name: Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 (15 oz) can pumpkin puree; 1 cup vegetable or canola oil; 1 cup granulated sugar (or brown sugar); 2 large eggs; 2 teaspoons vanilla extract; 4 oz cream cheese, softened; 2 tablespoons butter, softened; 1 ½ cups powdered sugar; ½ teaspoon vanilla extract; Pinch of salt

These incredibly soft pumpkin cookies crowned with silky cream cheese frosting are the ultimate fall treat you’ve been waiting for. Each pillowy bite delivers warm spices and real pumpkin flavor that’ll have everyone reaching for seconds. Perfect for holiday gatherings, weeknight baking sessions, or anytime you need a comforting sweet that delivers big on flavor without complex techniques!

Why You’ll Love This Recipe

Incredibly Soft Texture: These cookies have an almost cake-like softness that makes them utterly irresistible – they practically melt in your mouth!
Perfect Fall Flavors: The combination of pumpkin and warm spices creates that cozy autumn feeling we all crave when the weather turns cooler.
No Special Skills Required: Even if you’re not an experienced baker, you can make these cookies with confidence. The dough comes together easily and is very forgiving.
Make-Ahead Friendly: The dough can be prepared ahead of time, and the finished cookies freeze beautifully – perfect for holiday planning!

Ingredients You’ll Need

All-purpose flour: Creates the structure for our cookies while keeping them tender.
Cornstarch: The secret ingredient that makes these cookies incredibly soft and tender.
Baking powder and baking soda: This dynamic duo provides the perfect amount of lift without making the cookies cakey.
Cinnamon and nutmeg: These warm spices pair perfectly with pumpkin and create that classic fall flavor profile.
Pumpkin puree: Adds moisture, flavor, and that beautiful orange color. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Oil: Contributes to the exceptional softness of these cookies. Using oil rather than butter gives them their distinctive texture.
Sugar: Sweetens the cookies and helps create those slightly crisp edges. Brown sugar works wonderfully for a deeper flavor.
Eggs: Bind everything together and add structure.
Vanilla extract: Enhances all the other flavors and adds warmth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice It Up

Transform these cookies by experimenting with your spice cabinet! Try adding 1/2 teaspoon of ginger, a pinch of cloves, or even some cardamom for a unique flavor profile. A pumpkin spice blend works beautifully as a substitute for the individual spices.

Mix-In Magic

Fold in chocolate chips, chopped nuts, or dried cranberries to the batter for added texture and flavor. White chocolate chips pair especially well with the pumpkin flavor.

Frosting Alternatives

Not in the mood for cream cheese frosting? Try a maple glaze, caramel drizzle, or dust them with cinnamon sugar for a simpler finish that’s still delicious.

Seasonal Shapes

Use cookie cutters to shape the dough into fall-themed designs like leaves or pumpkins for a festive touch. Just roll the dough slightly thicker and chill well before cutting.

How to Make Soft Pumpkin Cookies

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F and line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl until well combined.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the pumpkin puree, oil, sugar, eggs, and vanilla extract. Beat until smooth and well incorporated, about 1-2 minutes. The mixture should look uniform with no oil separation.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, which can make your cookies tough. The dough will be soft and somewhat sticky.

Step 4: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounds of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies don’t spread much, so gently flatten the tops with the back of a spoon if desired.

Step 5: Bake to Perfection

Bake for 12-15 minutes, until the cookies are set and the bottoms are lightly golden. The tops will remain soft and should spring back slightly when touched. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Frost and Enjoy

Once the cookies are completely cool, top them with cream cheese frosting. Swirl it on generously for maximum enjoyment!

Pro Tips for Making the Recipe

Let the pumpkin puree drain: If your pumpkin seems particularly wet, place it in a fine-mesh strainer lined with a paper towel for 15-30 minutes to remove excess moisture.
Measure flour correctly: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag to avoid dense cookies.
Chill the dough: For thicker cookies that hold their shape better, refrigerate the dough for 30 minutes before baking.
Check for doneness carefully: These cookies won’t brown much on top, so look for set edges and a springy top, or test with a toothpick if you’re unsure.
Cool completely before frosting: Patience pays off! If you frost while the cookies are still warm, your frosting will melt and slide off.

How to Serve

These soft pumpkin cookies shine when served alongside complementary fall flavors. Here are some perfect pairings:

Beverages

A hot cup of coffee, spiced chai tea, or warm apple cider makes an ideal companion. For something special, try these with a pumpkin spice latte or Mexican hot chocolate.

Seasonal Spread

Include these cookies on a fall dessert platter with apple slices, caramel dip, and maple-glazed nuts for a harvest-themed gathering.

Ice Cream Sandwich

Transform these cookies into an indulgent treat by sandwiching a scoop of vanilla, cinnamon, or maple ice cream between two unfrosted cookies.

Make Ahead and Storage

Storing Leftovers

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking. For unfrosted cookies, store at room temperature in an airtight container for up to 3 days.

Freezing

Freeze unfrosted cookies in a freezer-safe container with parchment paper between layers for up to 3 months. Thaw at room temperature before frosting. You can also freeze the cookie dough in scoops on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen, adding 2-3 minutes to the baking time.

Make-Ahead Options

Prepare the dough up to 2 days ahead and refrigerate until ready to bake. The cream cheese frosting can also be made 2-3 days in advance and stored in the refrigerator. Let it come to room temperature and give it a quick whip before spreading on cooled cookies.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, cook and puree it first, then drain it well in a fine-mesh strainer lined with paper towels to remove excess moisture. Use the same amount as called for in the recipe, but be aware that the flavor might be slightly different from canned pumpkin puree.
Why are my cookies spreading too much?

If your cookies are spreading more than expected, the dough might be too warm or there might be too much liquid in the batter. Try chilling the dough for 30 minutes before baking. Also, make sure you’re using pumpkin puree, not pumpkin pie filling, which has added ingredients that can affect the texture.
Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different, but they’ll still be delicious. You may need to adjust the baking time slightly, so keep an eye on them.
How do I know when the cookies are done baking?

These cookies won’t brown much on top, which can make it tricky to determine doneness. Look for slightly firm edges and a top that springs back when lightly touched. If you’re unsure, you can insert a toothpick into the center – it should come out clean or with a few moist crumbs, but not wet batter.

Final Thoughts

These Soft Pumpkin Cookies with Cream Cheese Frosting capture the essence of fall baking in every bite. With their pillowy texture, warm spices, and creamy topping, they’re bound to become a seasonal favorite in your home. Whether you’re new to baking or a seasoned pro, this forgiving recipe delivers consistent, delicious results that will have everyone asking for more. So grab that can of pumpkin and get baking – your taste buds will thank you!