Soft Pumpkin Cookies

Name: Soft Pumpkin Cookies
Prep time: 20 min
Total time: 30 min
Ingredients: 5 tablespoons (71g) unsalted butter (melted); 1/4 cup (55g) light brown sugar; 3 tablespoons (37g) granulated sugar; 1 large egg (room temperature); 1/2 teaspoon vanilla extract; 1/4 cup (60g) pumpkin puree (water removed); 3/4 cup + 2 tablespoons (112g) all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 3/4 teaspoon pumpkin pie spice; 3 oz (85g) cream cheese (room temperature); 1 tablespoon (14g) unsalted butter (room temperature); 1/3 cup (40g) powdered sugar; 1/2 teaspoon vanilla extract

These soft pumpkin cookies are the perfect fall treat, made in a small batch for when you’re craving something cozy without leftovers. Flavored with warm spices and real pumpkin puree, they’re soft and melt-in-your-mouth delicious. Whether you’re enjoying them with a cup of tea or sharing with a friend, these cookies deliver all the comforting flavors of autumn in every bite!

There’s nothing quite like that first pumpkin recipe of the season, and these cookies have become one of my favorite ways to kick things off. Using real pumpkin puree instead of leaning too heavily on artificial flavoring means you get that genuine, earthy pumpkin taste, while the warm spices bring all that cozy, familiar flavor everyone craves once the weather starts to cool down. Keeping this one small batch means you get just enough cookies to satisfy that craving without ending up with a giant tray you feel obligated to finish before they go stale.

The real magic happens when these soft pumpkin cookies are paired with a luscious cream cheese frosting. The creamy frosting perfectly balances the sweetness and warmth of the pumpkin and spices, creating an irresistible combination. It adds a silky smooth texture that complements the soft cookies, making each bite a decadent treat. This cream cheese pairing elevates the cookies to a whole new level, making them a must-have indulgence for pumpkin lovers.

Honestly, I don’t think pumpkin and cream cheese frosting will ever get old for me, there’s just something about that tangy, creamy frosting against the warm spice of the cookie that feels like the ultimate fall pairing. These are the kind of cookies I make when I want my whole kitchen to smell like autumn, and they never last long once they’re frosted and ready to go.

Soft pumpkin cookies on a pink plate on a white counter

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Ingredients

5 tablespoons unsalted butter
1/4 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup pumpkin puree
3/4 cup + 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3 oz cream cheese
1 tablespoon unsalted butter
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
Stack a few paper towels on top of each other on your counter. Add about 1/2 cup of pumpkin puree in the middle. Fold up the sides and gently squeeze out the water. You’ll need a 1/4 cup to use for the recipe.
Add egg, vanilla, and pumpkin puree and mix until combined.
Add salt, baking soda, pumpkin pie spice, and flour and mix until just combined.
Refrigerate dough for 15 minutes.
Line a baking sheet with parchment paper. Scoop out 12 cookies. Preheat oven to 350° F. Bake for 10-11 minutes.
Add butter and cream cheese to a small bowl. Using a hand mixer, mix together until fully combined.
Add in powdered sugar and vanilla and beat until well combined, light and fluffy.
Spread a small dollop of the cream cheese frosting on completely cooled cookies.

4 step by step instructions of soft pumpkin cookies on a pink backdrop

4 step by step instructions of soft pumpkin cookie frosting on a pink backdrop

Tyler, author of Schmidty Bakes, cooking in kitchen.

Why you’ll love these soft pumpkin cookies

Small batch, big pumpkin flavor – satisfy your pumpkin craving without committing to a large batch of cookies.
Quick and easy – an easy-to-follow recipe that comes together fast.
Foolproof for beginners – no fancy techniques required, just simple steps anyone can follow.
Perfect for a cozy baking session – ideal for a relaxing fall afternoon in the kitchen.
Soft and perfectly spiced – just the right amount of pumpkin flavor and warming spices in every bite.
A great way to use leftover pumpkin puree – perfect if you have extra from other fall recipes.
Cream cheese frosting takes it over the top – the finishing touch that makes these truly irresistible.

Frequently asked questions

Why didn’t my cookies spread?

If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!

What cookie scoop do you use?

My favorite for this recipe is a 1.5 tablespoon cookie scoop. I use this one here.

Why do I need to remove water from the pumpkin puree?

Removing water from pumpkin puree when baking is important because it helps to improve the texture and consistency of baked goods. Pumpkin puree naturally contains a lot of moisture. By removing excess water, the puree becomes thicker and more concentrated, which helps baked goods like cookies hold their shape and maintain a fluffy or chewy texture. Reducing the moisture content ensures the pumpkin flavor shines without compromising the overall balance of the recipe.

What pumpkin puree did you use?

Libby’s is my favorite. Their flavor is great and the consistency is always reliable year after year.

Why does my dough seem more wet than normal?

Even though you remove a decent bit of water from the pumpkin puree, it still has water content in it which will make the dough more moist than normal.

Can I use homemade pumpkin puree?

Yes, absolutely. Just make sure you squeeze out excess water since homemade pumpkin puree will have a much higher water content than canned pumpkin puree.

Tips for the best soft pumpkin cookies

Use pumpkin puree, not pie filling – Pumpkin pie filling contains added sugar and spices that can throw off the balance of the recipe, so make sure you’re grabbing plain pumpkin puree.
Don’t overmix the dough – When combining wet and dry ingredients, mix just until everything is incorporated for the softest texture.
Speed up chilling – Spread the dough up the sides of your bowl before refrigerating. This trick cuts your chill time down to just about 15 minutes.
Let cookies cool completely before frosting – Frosting warm cookies will cause it to melt right off, so patience here is key for a clean, pretty finish.

Soft pumpkin cookies on a baking sheet in bright light on a counter

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Soft pumpkin cookies on a white counter next to a pink plate

Storing and freezing instructions

Freezing

These cookies are best fresh, but can be kept in an air tight container in the refrigerator for up to 5 days.

Storing

To freeze the cookie dough, place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Thaw an hour to allow the cookie dough to come to room temp before baking. Then cool completely before frosting them.

Close up shot of soft pumpkin cookie with a bite in it

Did you make this?

Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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