Soft Pumpkin Sugar Cookies with Cream Cheese Frosting

Pumpkin season isn’t just a time of year—it’s a lifestyle. And if you’re ready to go all-in, these pumpkin sugar cookies with cream cheese frosting are here to deliver the cozy vibes. They’re soft, pillowy, packed with autumn spices, and topped with dreamy cream cheese frosting that could turn anyone into a pumpkin-lover. Honestly? These cookies are fall in a bite.

Why You’ll Fall in Love with These Cookies

• They’re melt-in-your-mouth soft. No crunchy, crumbly mess here—just fluffy cookie clouds.
• Easy ingredients, huge flavor. You probably have most of these in your pantry already.
• Pumpkin + cream cheese = autumn royalty. Enough said.
• They look bakery-worthy. A swirl of frosting and sprinkle of cinnamon, and you’re officially Pinterest-famous.
• Guaranteed crowd-pleaser. These cookies disappear faster than you can say “pumpkin spice latte.”

Pumpkin Sugar Cookies with Cream Cheese Frosting Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Optional: Sprinkle of cinnamon sugar or chopped pecans for garnish.

Step-by-Step Pumpkin Cookie Magic

1. Preheat your oven. Set it to 350°F (175°C). A cold oven = sad, flat cookies.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Cream the butter & sugars. Beat butter, granulated sugar, and brown sugar until fluffy and pale.
4. Add pumpkin, egg, and vanilla. Stir until combined—it’ll look a little orange and funky, but that’s the magic.
5. Combine wet and dry. Slowly add the dry mix to the wet. Stir gently—no overmixing, unless you like rubbery cookies.
6. Scoop and bake. Drop spoonfuls of dough onto a lined baking sheet. Bake for 10–12 minutes until set but still soft.
7. Cool completely. Let them rest for 5 minutes on the sheet, then transfer to a rack. Frosting warm cookies is a crime against baking.
8. Make the frosting. Beat cream cheese and butter until smooth. Add vanilla and salt. Slowly add powdered sugar until thick and spreadable.
9. Frost and admire. Spread frosting generously, then top with cinnamon sugar or nuts if you’re feeling fancy.

Cookie Crimes to Avoid

• Skipping preheat. Don’t cheat. Warm ovens only.
• Overmixing the dough. Keep it gentle—soft cookies depend on it.
• Frosting warm cookies. Nobody likes cream cheese soup.
• Using pumpkin pie filling. Way too sweet and spiced. Pure pumpkin puree is the only option.
• Adding powdered sugar all at once. Instant kitchen snowstorm. Add it slowly, friend.

Tips for Storing & Serving

Want your cookies to stay soft and delicious for days? Store them in an airtight container. If they’re frosted, keep them in the fridge for up to 3–4 days. Unfrosted cookies will last about a week at room temp.

Freezer tip: Bake a batch, let them cool, and stash them (unfrosted) in the freezer for up to 2 months. When the craving hits, thaw, frost, and boom—instant fresh-baked vibes without the mixing mess.

Pro tip: If you want your cookies to stay extra soft, toss a slice of bread in the container. The cookies steal moisture from the bread and stay pillowy. (Sorry, bread.)

Easy Swaps & Flavor Twists

• Gluten-free? Use a 1:1 gluten-free flour blend. Works like a dream.
• Dairy-free? Go with vegan butter + vegan cream cheese. Still delicious.
• No pumpkin spice? Make your own: ½ tsp cinnamon + ¼ tsp nutmeg + pinch of ginger. Done.
• Want extra flair? Add orange zest to the frosting—it’s like sunshine meets autumn.
• Less sweet frosting? Reduce the powdered sugar by half a cup. Bold move, but it works.

Best Occasions to Serve These Cookies

• Thanksgiving dessert table. Pumpkin pie might get jealous.
• Fall bake sales. Guaranteed sell-out item.
• Halloween party snack table. Kids will eat them up (literally).
• Office treat. Become everyone’s favorite coworker.
• Cozy night in. Fuzzy socks, candles, Netflix, and these cookies. Bliss.

Basically, any time you want to feel like autumn wrapped itself into a snack—you’ve got the perfect cookie

Pumpkin Cookie FAQs (Because You Asked!)

Q: Can I make the dough ahead?
Yes! Chill up to 2 days. Let it soften before baking so you’re not chiseling cookie dough balls.

Q: Can I freeze the cookies?
Totally. Freeze unfrosted cookies, then thaw and frost later.

Q: Can I cut these into shapes like sugar cookies?
Nope—this dough is too soft. Stick to drop cookies.

Q: How long do they stay fresh?
Unfrosted: about a week in a sealed container. Frosted: 3–4 days in the fridge.

Q: Can I double the recipe?
Yes, but prepare for cookie overload. Not necessarily a bad thing.

Q: What if I don’t like pumpkin?
Swap in mashed sweet potato. Tastes just as cozy.

Q: Can I add extras?
Yes! Try chocolate chips, pecans, or walnuts. They play well with pumpkin.

How to Make Them Look Extra Fancy

Want to wow your friends with bakery-level cookies without the bakery-level effort? Try these upgrades:

• Dust with cinnamon sugar right after frosting.
• Add crushed pecans or walnuts for crunch and a “professional” look.
• Drizzle with caramel sauce. Instant gourmet.
• Use a piping bag for swirled frosting—because who doesn’t love a little extra swirl drama?
• Sprinkle with edible glitter. Yes, it’s a thing. And yes, it makes cookies look magical

The Last Bite (But Not the Last Batch)

There you go—Pumpkin Sugar Cookies with Cream Cheese Frosting that are soft, cozy, and absolutely irresistible. Perfect for fall baking marathons, holiday tables, or let’s be honest—just late-night cookie cravings. Bake them, frost them, and then try not to eat half the batch yourself.

Because once you’ve made these? One batch will never be enough.