The first time I baked pumpkin cookies with cream cheese icing, it was a crisp Asheville morning—the kind where cinnamon-scented air and crunchy leaves demand something warm from the oven. I was trying to recreate a memory from my grandma’s kitchen: her spiced cookies were soft, buttery, and topped with a thick swirl of tangy icing that made you close your eyes with the first bite.
That day, I didn’t just end up with a batch of cookies—I found my favorite fall tradition. These pumpkin cookies with cream cheese icing have since become a staple at Sweet Magnolia and a personal go-to for cozy gatherings.
If you’ve tried versions that turned out dry or too cakey, I get it. These are different. They’re soft, moist, spiced just right, and finished with a smooth cream cheese frosting that pulls it all together. Whether you’re baking ahead or icing just before serving, they’re the kind of cookie that makes you pause and savor the moment.
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Why You’ll Love These Pumpkin Cookies with Cream Cheese Icing
These pumpkin cookies with cream cheese icing are everything a fall treat should be—pillowy like mini pumpkin cakes, deeply flavored with cinnamon and nutmeg, and crowned with tangy-sweet icing. The texture? Soft and melt-in-your-mouth, not crumbly or dense. Thanks to blotted pumpkin puree and the right mix of brown and granulated sugars, every bite is moist, not mushy.
What makes these cookies extra special is the cream cheese icing. It’s not too sweet and adds a luscious contrast to the warm spices in the cookie. You’ll love how easily it spreads and sets, making them perfect for transport, gifting, or party platters.
They’re also flexible. Want to prep ahead? The dough chills well overnight. Need a dietary tweak? My gluten-free pumpkin cookie version has you covered. Craving more texture? Add chocolate chips like I do in my chocolate chip pumpkin cookies for a gooey surprise.
These pumpkin cookies with cream cheese icing are made for everything from Thanksgiving tables to rainy Saturday afternoons. Simple, satisfying, and just sweet enough—they might just be your new fall favorite.
Ingredients You’ll Need for the Best Pumpkin Cookies with Cream Cheese Icing
To make irresistibly soft pumpkin cookies with cream cheese icing, it all starts with high‑quality, well-balanced ingredients. These pantry staples come together to form pillowy cookies topped with a creamy, tangy frosting that brings it all home. You’ll find options here for gluten‑free swaps, too—because everyone deserves a bite of fall.
For the Cookies:
- 1 cup pumpkin puree, blotted with paper towels (removes excess moisture for better texture)
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened (or try coconut oil for a dairy‑free twist)
- 1 large egg
- 1 tsp pure vanilla extract
For the Cream Cheese Icing:
- 4 oz cream cheese, softened to room temperature
- 2 tbsp unsalted butter, also softened
- 1 ¼ cups powdered sugar
- ½ tsp vanilla extract
- Pinch of salt (enhances the tangy flavor)
These simple ingredients combine to create bakery-quality results at home. If you’re looking to lighten things up, you might enjoy my healthy pumpkin cookies, which use alternative sweeteners and less fat—but still taste indulgent. You can even experiment with non-dairy options if needed (we’ll cover that later).
Now that your ingredients are lined up, let’s walk through each step of bringing these cozy pumpkin cookies with cream cheese icing to life.
Step-by-Step – How to Make Pumpkin Cookies with Cream Cheese Icing
Let’s get baking! These pumpkin cookies with cream cheese icing come together quickly once your ingredients are prepped. Follow each step to get that perfect soft texture with a silky frosting that holds beautifully.
1. Prepare the pumpkin puree
Spoon 1 cup of pumpkin puree onto a few layers of paper towels or a clean kitchen towel. Let it sit for 10 minutes to absorb excess moisture. This keeps the cookies from becoming too cakey or wet.
2. Whisk the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and cinnamon. This ensures even distribution before combining.
3. Cream butter and sugars
In a large mixing bowl, beat the softened butter with both brown sugar and granulated sugar until light and fluffy—about 2–3 minutes. This step adds air, helping the cookies bake up soft.
4. Add pumpkin, egg, and vanilla
Mix in the blotted pumpkin puree, egg, and vanilla extract. The batter will look smooth and slightly thick.
5. Combine wet and dry
Gradually stir in the dry ingredients. Mix just until combined—overmixing will lead to dense cookies.
6. Scoop and bake
Using a cookie scoop or spoon, drop mounds of dough onto a parchment-lined baking sheet. Space them about 2 inches apart. Bake at 350°F for 12–14 minutes, or until the edges are set and the tops look dry but soft.
7. Cool completely
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Make sure they’re completely cool before icing.
8. Make the cream cheese icing
In a bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and spreadable.
9. Frost generously
Once cookies are cool, spread a thick layer of icing on each one. The creaminess complements the soft texture beautifully.
These cookies taste like autumn comfort with every bite. And don’t forget—you can adapt this base recipe into pumpkin cookies for a gooey variation the whole family will love.
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Pumpkin Cookies with Cream Cheese Icing
- Total Time: 24 mins
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft, spiced pumpkin cookies topped with smooth cream cheese icing. Cozy, fluffy, and perfect for fall gatherings or make-ahead gifting.
Ingredients
- 1 cup pumpkin puree, blotted
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter (or coconut oil)
- 1 large egg
- 1 tsp vanilla extract
Cream Cheese Icing:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 ¼ cups powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
1. Blot pumpkin puree on paper towels for 10 minutes.
2. Whisk flour, baking soda, baking powder, spices.
3. Cream butter and sugars until fluffy.
4. Add pumpkin, egg, vanilla to butter mixture.
5. Mix in dry ingredients until just combined.
6. Scoop dough onto lined baking sheet.
7. Bake at 350°F for 12–14 minutes.
8. Cool cookies completely on wire rack.
9. Beat cream cheese, butter, powdered sugar, vanilla, salt until smooth.
10. Frost cooled cookies generously.
Notes
Blotting pumpkin is essential for non-cakey texture.
Store in fridge up to 5 days; freeze frosted cookies in layers.
Use full-fat cream cheese for best icing consistency.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
Pro Tips for the Best Pumpkin Cookies
If you want your pumpkin cookies with cream cheese icing to be bakery-soft and frosting-ready every single time, a few small tweaks make a big difference. After baking hundreds of batches in my Asheville kitchen (yes, really), these are the tried-and-true secrets I swear by.
1. Always blot your pumpkin puree
Excess moisture is the biggest reason pumpkin cookies turn out cakey or soggy. Lay the puree on paper towels and let it rest for 10 minutes. It makes the texture soft but not spongy.
2. Chill the dough if it’s too sticky
Depending on your kitchen temp or moisture level in the pumpkin, the dough can get sticky. Pop it in the fridge for 20–30 minutes if needed. Chilled dough also gives you puffier cookies.
3. Use full-fat cream cheese
For smooth, stable icing that spreads easily but holds its shape, always use full-fat, brick-style cream cheese. Avoid the whipped kind—it’s too airy and won’t set well.
4. Frost cookies only when completely cool
If you frost too soon, the icing will melt and slide. Give your cookies at least 30 minutes on a wire rack before icing.
5. Store smart: refrigerate for up to 5 days
Because of the cream cheese, these cookies do best stored in an airtight container in the fridge. You can also freeze them flat on a tray, then stack with parchment paper between layers.
With these pro tips, your pumpkin cookies with cream cheese icing will come out consistent, flavorful, and photo-ready—perfect for bake sales, potlucks, or cozy nights in.
Variations to Try
One of my favorite things about these pumpkin cookies with cream cheese icing is how easy they are to adapt. Whether you’re baking for allergies, experimenting with new textures, or just curious, there’s a version for everyone.
Gluten-Free Pumpkin Cookies
Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tested this in my gluten-free pumpkin cookies recipe and the results are still fluffy and soft. Just be sure your mix includes xanthan gum for stability.
Vegan Pumpkin Cookies with Cashew Cream Cheese
Replace the butter with refined coconut oil or vegan butter, and use a flax egg (1 tbsp flaxseed + 3 tbsp water). For the icing, blend soaked cashews with maple syrup, lemon juice, and vanilla until smooth. The result? Silky, dairy-free deliciousness.
Add Chocolate Chips or Chopped Nuts
For extra texture and richness, stir in ½ cup of mini chocolate chips or chopped pecans. I love doing this when I want something similar to my chocolate chip pumpkin cookies but still want that frosting finish.
Make Pumpkin Whoopie Pies
Want to turn your cookies into a fun, hand-held dessert sandwich? Skip the icing step and instead pipe it between two cooled cookies to make soft pumpkin whoopie pies. Just chill the icing slightly for easier piping.
These twists keep the base cozy and spiced while letting you play with texture and flavor. Whether you’re baking for yourself, family, or friends with dietary needs, your pumpkin cookies with cream cheese icing can adapt beautifully—and still taste like a fall hug.
Nutrition Benefits of Pumpkin Cookies with Cream Cheese Icing
While these cookies are indulgent, many of the ingredients bring bonus benefits—especially pumpkin and warming spices. Here’s a quick look at the nutrient-rich side of these soft fall treats:
| Ingredient | Benefit |
|---|---|
| Pumpkin | Rich in vitamin A, fiber, and beta-carotene, which supports immunity and skin health. |
| Cinnamon & Pumpkin Spice | Contain antioxidants and may help regulate blood sugar levels. |
| Cream Cheese | Adds calcium and protein, making the icing satisfying and nutrient-dense. |
| Brown Sugar | Provides a deeper molasses flavor and can be swapped with coconut sugar for a more natural sweetness. |
Even with the creamy icing, you can feel good knowing that these pumpkin cookies with cream cheese icing aren’t just tasty—they bring a bit of fall wellness into each bite.
FAQs About Pumpkin Cookies with Cream Cheese Icing
Why did my pumpkin cookies turn cakey?
The most common reason pumpkin cookies come out too cakey is excess moisture in the puree. Even canned pumpkin can hold more water than you’d expect. Always blot the pumpkin with paper towels before mixing it into your dough. Also, avoid overmixing once the dry ingredients are added—this develops gluten and gives a bready texture instead of a soft cookie crumb.
Can I make the frosting ahead of time?
Absolutely! You can make the cream cheese icing up to three days in advance. Just store it in an airtight container in the fridge. Before spreading, let it soften at room temperature and give it a quick stir to regain that silky texture.
How do I store frosted cookies?
Because of the dairy-based frosting, these pumpkin cookies with cream cheese icing should be stored in the refrigerator. Place them in a single layer in an airtight container, or separate layers with parchment paper to keep the icing intact. They’ll stay soft and fresh for up to five days.
Can I freeze pumpkin cookies with icing?
Yes! Flash-freeze the fully frosted cookies on a baking sheet for about an hour, then transfer them to a freezer-safe container with parchment between each layer. Thaw in the fridge overnight or at room temperature for about 30 minutes before serving.
Can I make them dairy-free?
You can! Swap the butter for vegan butter or coconut oil and use a plant-based cream cheese for the frosting. Just note that the texture may vary slightly, so refrigerate the icing before spreading for better stability.
Final Thoughts About Pumpkin Cookies with Cream Cheese Icing
Baking these pumpkin cookies with cream cheese icing is one of those simple joys that never gets old. They’re soft, warmly spiced, and just indulgent enough with that luscious cream cheese swirl. Whether you’re baking for a fall gathering, gifting a friend, or just treating yourself on a quiet weekend, these cookies bring comfort and flavor in every bite.
You’ve got a recipe that works, tips that guarantee success, and flexible variations to fit your lifestyle. So don’t stress the mess—embrace it. Bake a batch, frost them up, and share the sweetness.
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