Pumpkin Cookies Recipe

This pumpkin cookies recipe turns one can of pumpkin puree into two dozen soft, cake-like cookies topped with a tangy cream cheese icing. The dough comes together in one bowl with a hand mixer or stand mixer, and there’s no chilling required before baking.

Nine ingredients make the dough, five more make the icing, and the whole batch is ready in under thirty minutes of active time.

The texture here comes from moisture, not butter alone. Pumpkin puree replaces some of the fat and sugar you’d find in a standard drop cookie, which is why these bake up soft and pillowy instead of crisp at the edges.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Difficulty Level	Easy

For another fall cookie worth baking this season, see Pumpkin Chocolate Chip Cookies.

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Why You’ll Love This Pumpkin Cookies Recipe

This pumpkin cookies recipe uses a full cup of canned pumpkin, which is more than most versions call for, and it’s the reason the crumb stays so soft for days. The cream cheese icing sets into a light crust on top while staying soft underneath, so the cookies stack without sticking once it firms up.

Here’s what makes this one worth keeping in the recipe box:

• One bowl, no mixer required if you don’t have one. A sturdy whisk and a wooden spoon get the job done, though a hand mixer speeds up the creaming step.
• No chilling time. The dough is ready to scoop and bake as soon as it’s mixed.
• Cake-like texture. The pumpkin puree keeps the crumb dense and moist instead of dry or cakey in a bad way.
• Balanced spice. Cinnamon, nutmeg, ginger, and cloves come through without overpowering the pumpkin flavor.
• Make-ahead friendly. The unfrosted cookies freeze well, so you can bake now and ice later.
• Kid-approved. The cream cheese icing is mild enough for picky eaters, and the cookies aren’t too sweet on their own.
• Budget ingredients. Nothing here requires a specialty grocery trip beyond a can of pumpkin puree.

For a chewier take on fall baking, Pumpkin Snickerdoodle Cookies roll the dough in cinnamon sugar instead of icing it.

Ingredients

Gather everything before starting since the dough comes together quickly once the wet ingredients are creamed.

For the cookies:

• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon

For the cream cheese icing:

• 4 oz (115g) cream cheese, softened
• 3 tablespoons (40g) unsalted butter, softened
• 1½ cups (180g) powdered sugar
• ½ teaspoon vanilla extract
• 1-2 tablespoons milk, as needed to thin

Optional finishing touches:

• A pinch of ground nutmeg or cinnamon sugar for dusting over the icing

I’ve found that using room-temperature cream cheese instead of cold cream cheese straight from the fridge is the difference between a smooth icing and one full of small lumps that never fully blend out.

Kitchen Equipment Needed

Nothing exotic is required, but a few tools make the process faster and give more consistent results.

• Stand mixer or hand mixer for creaming the butter, sugar, and pumpkin
• Large mixing bowl and a medium mixing bowl for the dry ingredients
• Cookie scoop (about 1.5 tablespoons) for evenly sized cookies
• Baking sheets, at least two so one can cool while the next bakes
• Parchment paper or silicone baking mats to prevent sticking
• Wire cooling rack so the bottoms don’t steam and go soggy
• Measuring cups and spoons
• Rubber spatula for scraping the bowl and spreading icing

A cookie scoop matters more here than in a firmer dough. The batter is soft enough that a spoon tends to leave uneven mounds, which then bake at different rates on the same tray.

Read Also: Pumpkin Oatmeal Cookies

Recommended Products for This Recipe

These are tools and ingredients I reach for specifically because they solve a problem I’ve run into while making batches of soft pumpkin cookies.

1. OXO Good Grips Medium Cookie Scoop

Soft cookie dough like this one is hard to portion evenly with a spoon, and uneven portions bake unevenly on the same sheet. This scoop releases the dough cleanly with a spring-loaded lever, so every cookie comes out close to the same size and bakes at the same rate.

Get it on Amazon

2. USA Pan Aluminized Steel Baking Sheets

Thin, cheap baking sheets tend to warp in the oven and cause hot spots, which shows up here as cookies with one scorched edge. These heavier sheets conduct heat evenly across the whole surface, so the batch browns consistently from edge to edge.

Get it on Amazon

3. Libby’s 100% Pure Pumpkin

Some canned pumpkin brands are watery, which thins out the dough and makes the cookies spread more than they should. This one is consistently thick, so the dough holds its shape on the scoop and the cookies bake up tall instead of flat.

Get it on Amazon

4. Silicone Baking Mats

Parchment paper works fine, but it curls at the edges and has to be replaced sheet by sheet. These mats lie flat through the whole bake and can be rinsed and reused for years, which adds up over a fall baking season.

Get it on Amazon

You might also enjoy: Pumpkin Roll

Step-by-Step Instructions: How to Make Pumpkin Cookies

Follow these steps and the cookies will be soft, evenly baked, and ready to ice within about half an hour.

1. Preheat the Oven and Prep the Pans

• Preheat the oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats.
• Set the pans aside within reach of the mixing bowl.

2. Whisk the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
• Whisk for about 20 seconds to make sure the leaveners and spices are evenly distributed, not just sitting on top of the flour.
• Set the bowl aside.

3. Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes, until the mixture is pale and fluffy.
• Scrape down the sides of the bowl once halfway through so nothing is left un-mixed at the bottom.

4. Add the Wet Ingredients

• Add the egg and beat until fully incorporated, about 30 seconds.
• Add the pumpkin puree and vanilla extract, and beat on low speed until the mixture looks smooth and uniform in color.
• The batter will look softer and wetter than a typical cookie dough at this stage, which is expected.

5. Combine Wet and Dry

• Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed after each addition just until no streaks of flour remain.
• Stop mixing as soon as the flour disappears. Overmixing at this stage is the main reason pumpkin cookies turn out dense instead of soft.
• The finished dough will be thick but noticeably softer than a chocolate chip cookie dough.

6. Scoop the Dough

• Using a 1.5 tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing the mounds about 2 inches apart.
• Because this dough is soft, it will not spread much on its own, so flatten each mound slightly with the back of a spoon or damp fingers.

7. Bake the Cookies

• Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are just set and the centers look slightly underbaked.
• The cookies should not brown much on top. A pale surface with lightly golden edges is the sign to pull them.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.

8. Cool Completely

• Transfer the cookies to a wire cooling rack and let them cool fully, about 20 to 25 minutes.
• Icing warm cookies will cause the icing to melt and run off, so patience here matters more than in most cookie recipes.

9. Make the Cream Cheese Icing

• In a clean bowl, beat the softened cream cheese and butter together until smooth, about 1 minute.
• Add the powdered sugar and vanilla extract, and beat on low speed until combined, then increase to medium speed until light and fluffy.
• Add milk, a teaspoon at a time, until the icing is spreadable but not runny.

10. Ice and Serve

• Once the cookies are fully cooled, spread about a tablespoon of icing over the top of each one using a small offset spatula or the back of a spoon.
• Let the icing set for about 15 minutes at room temperature before stacking or storing the cookies.

Old Fashioned Pumpkin Bread uses many of the same warm spices in a loaf form; see it here: Read Also: Old Fashioned Pumpkin Bread

Tips for The Best Pumpkin Cookies

A few small adjustments make a noticeable difference in how these turn out.

• Blot excess moisture from the pumpkin puree. Press it between paper towels for a minute if the can seems especially watery, which keeps the dough from spreading too thin.
• Don’t skip the resting time before icing. Warm cookies will melt the icing into a thin glaze instead of a spreadable layer.
• Measure flour by spooning it into the cup and leveling it off. Scooping directly from the bag packs in extra flour and leads to dry, dense cookies.
• Use room-temperature butter and cream cheese. Cold ingredients won’t cream smoothly and leave lumps in both the dough and the icing.
• Rotate the baking sheet halfway through baking if the oven has hot spots, so all the cookies brown at the same rate.
• Underbake slightly rather than overbake. These cookies firm up as they cool, so pulling them at the first sign of set edges keeps them soft.
• I ruined my first batch by baking two sheets at once on different racks, and the bottom sheet came out pale while the top one browned too fast. Baking one sheet at a time on the middle rack fixed the uneven results.

I’ve found that chilling the iced cookies in the refrigerator for 10 minutes sets the icing faster and makes them much easier to stack without smudging.

You might also enjoy: Pumpkin Cheesecake

What to Serve with Pumpkin Cookies

These cookies work well as a stand-alone treat, but a few pairings round out the experience for a fall gathering or a quiet afternoon snack.

• A mug of Pumpkin Spice Latte for a coffee shop pairing at home
• Warm Mulled Apple Cider for a cooler-weather gathering
• A cup of Hot Chocolate for kids or anyone skipping caffeine
• A scoop of vanilla ice cream sandwiched between two cookies for an easy ice cream sandwich
• A slice of Apple Pie if you’re building out a full fall dessert table
• Chai tea, which echoes the same warm spice notes as the cookies themselves
• A simple cheese board with mild cheeses to balance the sweetness of the icing
• Spiced coffee or plain black coffee to cut through the richness of the cream cheese icing

For a party spread, set the cookies out on a platter next to a thermos of hot cider or coffee so guests can serve themselves throughout the afternoon.

For another gingerbread-style holiday cookie to add to the rotation, see Gingerbread Cookies.

Variations of Pumpkin Cookies

Once the base recipe is familiar, it’s easy to adjust it for different occasions or preferences.

• Chocolate chip pumpkin cookies: Fold in 1 cup of mini chocolate chips before scooping, and skip the icing if you prefer them plain.
• Maple glaze instead of cream cheese icing: Swap the icing for a simple glaze of powdered sugar, maple syrup, and a splash of milk.
• Walnut or pecan pumpkin cookies: Stir in ½ cup of chopped toasted walnuts or pecans for added crunch.
• Browned butter icing: Brown the butter in the icing recipe before mixing it with the cream cheese for a nuttier, deeper flavor.
• Spiced sugar dusting: Skip the icing entirely and roll the dough balls in cinnamon sugar before baking, similar to a snickerdoodle.
• Mini cookies: Use a 1-teaspoon scoop instead of 1.5 tablespoons and reduce the bake time to 7 to 8 minutes for bite-sized versions.
• Cream cheese-stuffed cookies: Flatten each dough ball, add a small frozen cube of sweetened cream cheese in the center, and fold the dough around it before baking.
• Gluten-free version: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour, keeping all other ingredients the same.

For a bar version of this same flavor profile that’s faster to cut and serve for a crowd, see Pumpkin Bars.

Storage and Reheating

These cookies keep well both iced and unfrosted, though the storage method changes slightly depending on which state they’re in.

• Counter storage (unfrosted cookies): Store in an airtight container at room temperature for up to 5 days.
• Refrigerator storage (frosted cookies): Because of the cream cheese icing, store frosted cookies in an airtight container in the refrigerator for up to 5 days.
• Freezing the dough: Scoop the dough into mounds, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2 to 3 extra minutes to the bake time.
• Freezing baked cookies: Freeze unfrosted, fully cooled cookies in a single layer, then stack with parchment between layers in a freezer-safe container for up to 3 months.
• Thawing: Let frozen cookies thaw at room temperature for about an hour before icing and serving.
• Bringing back softness: If cookies firm up after a few days, a few seconds in the microwave restores the soft texture, though this should only be done to unfrosted cookies.

I keep a separate small container just for the frosted cookies in the fridge because stacking them with the unfrosted ones tends to smear icing onto every layer.

Read Also: Pumpkin Pie

Nutritional Facts

Values are approximate per iced cookie, based on a batch of 24.

Nutrition (Per Cookie)
Calories	165 kcal
Total Fat	7g
Saturated Fat	4g
Cholesterol	22mg
Sodium	110mg
Total Carbohydrates	23g
Fiber	1g
Sugars	14g
Protein	2g
Vitamin A	35% DV

For a cookie that trades icing for a chewy sugar-cookie base with the same fall spices, try Sugar Cookies.

Health Benefits of Key Ingredients

While these are still a treat, several of the core ingredients bring real nutritional value along with their flavor.

• Pumpkin puree: High in vitamin A from beta-carotene, which supports eye health and immune function, and it’s naturally low in fat compared to butter or oil.
• Cinnamon: Contains compounds linked to blood sugar regulation and carries antioxidant properties even in small quantities.
• Nutmeg and ginger: Both have traditional use in aiding digestion, and ginger in particular has documented anti-inflammatory properties.
• Eggs: Provide complete protein along with choline, which supports brain and liver function.
• Cloves: One of the most antioxidant-dense spices by weight, even though only a small amount is used per batch.
• Cream cheese: Contributes calcium and a small amount of protein, though it’s best enjoyed in moderation given its saturated fat content.

Read Also: Oatmeal Raisin Cookies

FAQs About Pumpkin Cookies

1. Why are my pumpkin cookies cakey instead of chewy?

Pumpkin cookies are naturally more cake-like than other drop cookies because the puree adds moisture without much fat.

This is the expected texture for this recipe, not a sign of a mistake, though using less pumpkin or blotting excess moisture will result in a slightly denser cookie.

2. Can I use fresh pumpkin instead of canned?

Fresh roasted and pureed pumpkin can work, but it tends to hold more water than canned puree.

Straining the fresh puree through a cheesecloth for at least an hour before using it helps the dough hold together the way it would with canned pumpkin.

3. Why did my cookies turn out flat?

Flat cookies usually mean the pumpkin puree was too watery or the butter was too warm when it was creamed.

Using well-drained puree and butter that’s softened but still cool to the touch keeps the dough thick enough to hold its shape.

4. Do pumpkin cookies need to be refrigerated?

Unfrosted cookies are fine at room temperature in an airtight container for several days.

Once the cream cheese icing is added, the cookies should go in the refrigerator because of the dairy in the frosting.

5. Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days ahead and stored covered in the refrigerator.

Let it sit at room temperature for about 15 minutes before scooping, since cold dough is stiffer and harder to portion evenly.

6. Why is my cream cheese icing runny?

Runny icing is usually the result of cream cheese or butter that was too warm, or too much milk added at once.

Adding milk a teaspoon at a time and chilling the icing for 10 minutes before spreading it usually solves the problem.

7. Can I freeze pumpkin cookies with the icing already on?

It’s possible, but the icing texture changes slightly after thawing and can look a little glossy or wet.

For the best texture, freeze the cookies unfrosted and add the icing after they’ve thawed.

For a look at how the same spice blend shows up in a completely different breakfast format, see Pumpkin French Toast.

Final Thoughts

This pumpkin cookies recipe delivers the soft, cake-like texture people expect from a fall bake, without any chilling time standing between the mixing bowl and the oven.

The cream cheese icing is what turns a good pumpkin cookie into one people ask for again the next year.

Give the recipe a try this season, and leave a comment below with any swaps or toppings that worked well for your batch. Sharing a photo or tagging the results also helps other bakers see how the recipe turns out in different kitchens.

Recommended:

• Pumpkin Waffles
• Pumpkin Overnight Oats
• Creme Brulee Cookies
• Eggnog Cookies
• No Bake Cookies
• Peanut Butter Cookies
• Vegan Fall Recipes
• Fall Bread Recipes
• Crockpot Fall Recipes
• Apple Crisp