Soft Pumpkin Cookies from Scratch (With Creamy Spiced Frosting!) 🍂

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There’s nothing I love more than spending a cozy autumn afternoon in my farmhouse kitchen, filling the air with the aroma of warm spices, pumpkin, and vanilla. And these soft, cake-like pumpkin cookies? Well, they might just be my favorite recipe this season. They’re a cross between pumpkin bread and a cookie — soft, fluffy, perfectly spiced, and topped with the dreamiest cream cheese frosting.

It’s the kind of treat that says “Welcome fall!” even if it’s just another Tuesday at home. And the best part? They’re made entirely from scratch — no weird preservatives, no artificial flavors, just simple ingredients and a whole lot of love.

Why These Pumpkin Cookies Are a Fall Must-Have

I’ve tested a lot of recipes, but these cookies always come out tender, moist, and full of autumn flavor. They’re:
🍁 Soft and cake-like with a melt-in-your-mouth texture
🍰 Spiced just right — not too sweet, not too heavy
📦 Perfect for lunchboxes, parties, or a cozy night in
🍪 Good for making ahead or freezing for later

They even travel well, so whether you’re taking them to a potluck or packing them for a picnic, they’ll be a crowd-pleaser.

Pumpkin Cookies With Spiced Cream Cheese Frosting

Makes about 30 cookies

Ingredients

For the Pumpkin Cookies:

• 2 large eggs
• 1 cup pumpkin purée (100% pumpkin, not pumpkin pie filling!) Click here to learn how to make your own!
• 1 cup vegetable oil
• 1 ¾ cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 3 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice

For the Spiced Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

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🧡 Instructions

1. Prepare the dough: In a large bowl, beat the eggs, pumpkin purée, and oil together until smooth. Stir in the sugar, vanilla, and instant coffee granules.
2. Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice. Add this to the wet mixture and stir until just combined — don’t overmix!
3. Chill: Cover and refrigerate the dough for at least 30 minutes. This step is key to keeping your cookies soft and tender.
4. Bake: Preheat the oven to 350°F. Scoop dough (about 2 tablespoons each) onto baking sheets lined with parchment paper or silicone mats, spacing 2 inches apart. Bake for 12–14 minutes, until the edges are set but the centers are still soft.
5. Frosting time: While the cookies cool completely, beat together cream cheese and butter until smooth. Add vanilla, powdered sugar, and pumpkin pie spice and beat until creamy and fluffy.
6. Finish: Spread frosting on the cooled cookies. Sprinkle a little extra pumpkin spice on top if you like.

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💡 Pro Tips for the Best Pumpkin Cookies

• Don’t skip the chill: Chilling the dough helps your cookies rise without spreading too thin.
• Texture matters: Bake until the edges are set, but the center should stay soft — they’ll firm up as they cool.
• Coffee trick: The instant coffee is optional but magical — it boosts the richness without adding a coffee flavor.
• Freezing: You can freeze the dough for up to two months and bake on demand, or freeze baked cookies unfrosted and frost them later.

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Serving Ideas 🍁

I love pairing these cookies with a mug of homemade mulled cider or spiced pumpkin tea — they’re also perfect for dessert boards, fall dessert tables 🌻, or lunch box surprises. Want to make them extra special? Try adding a handful of chopped nuts, white chocolate chips, or a swirl of salted caramel in the frosting.

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These cookies are so cozy and comforting — a true taste of fall from scratch. They capture that warm, farmhouse kitchen feeling we all crave this season. So grab your mixing bowl, clear some space in the fridge for chilling, and whip up a batch — your home will smell like autumn the moment they come out of the oven. 🍂✨