Pumpkin Cookies Recipe – Best Soft Fall Cookies with Creamy Icing

Introduction

Let me tell you, when the scent of cinnamon, nutmeg, and pumpkin wafts through my kitchen, it’s practically impossible not to stop and inhale deeply. The aroma is pure autumn—the kind that clings to your sweater and makes every corner feel cozy. The first time I baked these tender pumpkin cookies with creamy icing, I was instantly hooked. It happened on a rainy Saturday, the kind of day where you crave something warm and comforting. I remember pausing, cookie in hand, and just savoring that moment. It’s the sort of feeling where you know you’re onto something special (and honestly, you want to keep it all to yourself).

Years ago, when I was knee-high to a grasshopper, my grandma would bake pumpkin treats every fall, filling the house with nostalgia. But these pumpkin cookies—soft, melt-in-your-mouth, topped with luscious icing—are the recipe I wish I’d known about back then. I stumbled upon the idea when I tried to recreate a bakery cookie I tasted at a harvest festival. After a lot of “research” (which means baking batch after batch, in the name of science), I finally landed on my best version.

My family couldn’t stop sneaking cookies off the cooling rack (and I can’t really blame them). These cookies quickly became a staple for family gatherings, bake sales, and cozy afternoons. Honestly, they feel like a warm hug—and you’re going to want to bookmark this one. Whether you need a sweet treat for your kids, something to brighten up your Pinterest cookie board, or the perfect addition to your fall potluck, these pumpkin cookies with creamy icing are dangerously easy and endlessly comforting.

Why You’ll Love This Recipe

There’s a reason I come back to this pumpkin cookies recipe every single autumn. After chef-testing it (and getting feedback from my very opinionated family), I can confidently say these cookies deliver every time. Here’s why you’ll absolutely love them:

• Quick & Easy: You can whip up these soft pumpkin cookies in under 45 minutes, making them perfect for busy weeknights or last-minute sweet cravings.
• Simple Ingredients: No fancy grocery trips required—just pantry staples and a can of pumpkin puree. You probably have everything you need already!
• Perfect for Autumn Occasions: These cookies shine at potlucks, cozy family dinners, or even as a sweet surprise for a holiday breakfast.
• Crowd-Pleaser: Both kids and adults rave about the irresistible texture and that dreamy icing (trust me, my picky nephew gave them two thumbs up).
• Unbelievably Delicious: Tender, cakey cookies spiced just right, topped with creamy icing that melts on your tongue—pure, nostalgic comfort.

What sets this pumpkin cookies recipe apart is the perfect balance of spices and the soft, almost pillowy texture (thanks to the pumpkin and a touch of brown sugar). The icing isn’t an afterthought—it’s the creamy crown that makes every bite memorable.

This isn’t just another pumpkin cookie—it’s my best version, tested and tweaked until it hit that “close your eyes after the first bite” mark. If you’re looking for comfort food that’s healthier and faster but still tastes like grandma’s classic, these cookies are it. They’re ideal for impressing guests without any fuss, or just turning an ordinary afternoon into something worth celebrating.

What Ingredients You Will Need

This pumpkin cookies recipe uses simple, wholesome ingredients to deliver bold flavor and a soft, satisfying texture—no fuss, no frills. Most are pantry staples, and a few are easy to swap if you need to. Here’s what you’ll need:

• For the Pumpkin Cookie Dough:
  • All-purpose flour (240 g / 2 cups) – Gives structure and softness
  • Baking powder (1 tsp / 5 g) – Ensures a light, cakey rise
  • Baking soda (1/2 tsp / 2.5 g) – Adds additional lift
  • Salt (1/2 tsp / 2.5 g) – Balances the sweetness
  • Ground cinnamon (1 tsp / 2 g) – Warm, classic pumpkin spice
  • Ground nutmeg (1/2 tsp / 1 g) – A hint of earthy sweetness
  • Ground ginger (1/4 tsp / 0.5 g) – For extra zing
  • Unsalted butter, softened (113 g / 1/2 cup) – Adds richness
  • Light brown sugar, packed (100 g / 1/2 cup) – For caramel depth
  • Granulated sugar (100 g / 1/2 cup) – For sweetness and texture
  • Pumpkin puree (not pumpkin pie filling) (240 g / 1 cup) – The star ingredient
  • Large egg, room temperature (1) – Binds everything together
  • Pure vanilla extract (1 tsp / 5 ml) – Boosts flavor
• For the Creamy Icing:
  • Powdered sugar (180 g / 1 1/2 cups) – Sweet and smooth base
  • Cream cheese, softened (56 g / 2 oz) – For tangy richness
  • Unsalted butter, softened (28 g / 2 tbsp) – Adds creaminess
  • Pure vanilla extract (1/2 tsp / 2.5 ml) – Flavor booster
  • Milk (as needed, 2-3 tbsp / 30–45 ml) – For perfect spreading consistency
• Optional Add-Ins:
  • Chopped pecans or walnuts (for crunch)
  • Mini chocolate chips (for a sweet twist)
  • Dash of cloves (for deeper spice)

If you need gluten-free pumpkin cookies, swap in a 1:1 gluten-free baking flour (I like Bob’s Red Mill). For dairy-free, use plant-based butter and cream cheese—Earth Balance and Kite Hill are great. In summer, you can even swap in mashed sweet potato for the pumpkin (sounds wild, but it works).

I recommend Libby’s pumpkin puree for best texture, but homemade works too as long as it’s thick and not watery. For spices, fresh is always best, but ground is fine for everyday baking. Honestly, these ingredients are forgiving—just use what you have.

Equipment Needed

You don’t need fancy equipment to make these pumpkin cookies. Here’s what I typically reach for:

• Mixing bowls: One large, one medium—any sturdy bowls work fine.
• Electric mixer (handheld or stand): For creaming butter and sugar. A wooden spoon will do in a pinch (but your arm might get tired!).
• Baking sheets: Standard rimmed sheets are perfect. If you have nonstick pans, great—otherwise, line with parchment.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup a breeze.
• Cookie scoop or tablespoon measure: For evenly sized cookies. I use an Oxo medium scoop.
• Wire cooling rack: A must for keeping cookies tender as they cool.
• Rubber spatula: Helps scrape down bowls and spread icing.

If you don’t have a cookie scoop, two spoons work just fine. I’ve baked these on bare pans before (they might stick a bit more, but nothing disastrous). For cleaning, I recommend soaking your mixing attachments right after icing—the sugar can be tough to scrub off later. Budget-friendly tip: Dollar store spatulas and bowls work great for baking, honestly.

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
   
   Personal tip: Always preheat fully before scooping the dough—cold ovens mean flat cookies!
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (240 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger. Set aside.
   
   Watch for clumps—flour can hide sneaky pockets of spice.
3. Cream Butter and Sugars: In a large bowl, beat 1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) brown sugar, and 1/2 cup (100 g) granulated sugar until fluffy (about 2 minutes). Use medium speed for best results.
   
   The mixture should look pale and creamy—if it’s gritty, keep beating.
4. Add Wet Ingredients: Mix in 1 large egg, 1 cup (240 g) pumpkin puree, and 1 tsp vanilla extract. Beat until fully combined.
   
   Don’t worry if the mixture looks a bit curdled—it’ll smooth out once you add the flour.
5. Combine and Fold: Gradually add the dry ingredients to the wet, mixing on low speed or by hand until just combined. Avoid overmixing—stop as soon as no dry flour remains.
   
   Troubleshooting: If the dough feels too sticky, add 1 tablespoon (8 g) flour. If too dry, splash in a teaspoon milk.
6. Optional Add-Ins: Gently fold in 1/2 cup (60 g) chopped nuts or 1/2 cup (85 g) mini chocolate chips if desired.
   
   Tip: Nuts add crunch, chocolate chips make them extra kid-friendly.
7. Scoop and Bake: Use a medium cookie scoop (about 1.5 tbsp / 22 g) to drop dough onto prepared pans, spacing about 2 inches apart. Bake for 12–14 minutes, until cookies are set and spring back when lightly pressed.
   
   Sensory cue: Edges should be just starting to turn golden, tops look matte—not wet.
8. Cool Completely: Transfer cookies to a wire rack and let cool before icing. Warm cookies will melt the icing and make a mess (learned that the hard way).
9. Make Creamy Icing: Beat together 2 oz (56 g) cream cheese, 2 tbsp (28 g) butter, and 1/2 tsp vanilla until smooth. Gradually add 1 1/2 cups (180 g) powdered sugar, beating until fluffy. Add milk 1 tablespoon at a time until icing is spreadable but not runny.
   
   Personal tip: Start with less milk—you can always add more, but you can’t take it out!
10. Ice and Serve: Spread or pipe icing onto cooled cookies. For a Pinterest-worthy look, swirl the icing with a butter knife or use a zip-top bag with the corner snipped off.
    
    Optional: Sprinkle with extra cinnamon or chopped nuts for a pretty finish.

Efficiency tip: While cookies bake, whip up the icing so you’re ready when they cool. If you run into any trouble (like flat cookies), it’s usually a sign of overmixing or a too-hot oven. With a bit of practice, you’ll have a tray of perfect pumpkin cookies in no time.

Cooking Tips & Techniques

I’ve baked enough pumpkin cookies over the years to learn a few tricks (and, let’s face it, made my fair share of mistakes). Here are my top tips for foolproof results:

• Use Room Temperature Ingredients: Butter and eggs blend better when not cold—your dough will be fluffier and bake more evenly.
• Don’t Overmix: After adding the flour, mix just until no streaks remain. Overmixing makes cookies tough and dense.
• Measure Pumpkin Carefully: Too much puree makes cookies cakey and flat; too little, and they’ll be dry. Use a kitchen scale if possible.
• Watch the Oven: Every oven is quirky. Start checking at 12 minutes; cookies should be soft and just set. Overbaking dries them out.
• Cool Before Icing: (Seriously!) Warm cookies cause icing to slide right off. Let them cool fully—patience pays off.
• Troubleshooting Flat Cookies: If your cookies spread too much, chill the dough for 30 minutes before baking. Sometimes, butter is just too soft.
• Batch Baking Efficiency: Scoop all dough onto trays first, then bake in batches. While one tray bakes, prep the icing.
• Consistency Matters: For uniform cookies, use a scoop. For thicker icing, add more powdered sugar; for thinner, a splash of milk.

I once doubled the pumpkin by accident—not my smartest moment. The cookies tasted good but were more like little cakes! Lesson learned: stick to the measurements, and don’t get distracted by podcasts while baking. The beauty of this pumpkin cookies recipe is its reliability, but a little attention goes a long way.

Variations & Adaptations

One of my favorite things about this pumpkin cookies recipe is how easy it is to customize. Here are some tasty variations:

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Bob’s Red Mill or King Arthur work well—no one will notice the difference!
• Dairy-Free Adaptation: Use plant-based butter and cream cheese in both the dough and icing. Almond milk or oat milk works for thinning the icing.
• Chocolate Lovers: Add 1/2 cup (85 g) mini chocolate chips to the dough, or drizzle melted chocolate over the icing once set.
• Nutty Twist: Stir in 1/2 cup (60 g) chopped pecans or walnuts for a crunchy bite.
• Seasonal Swap: In spring or summer, sub in mashed sweet potato for pumpkin, or fold in fresh berries for a fruity touch.
• Spiced Variation: Amp up the spice by adding a pinch of ground cloves or cardamom.

For different cooking methods, you can bake these as bars in an 8×8-inch (20×20 cm) pan—just increase the bake time to 20–25 minutes. For a personal twist, I sometimes add orange zest to the icing in winter for a citrusy pop.

Allergen tip: For egg-free, try a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit 5 min). This recipe is forgiving—mix and match until you find your favorite combo!

Serving & Storage Suggestions

These pumpkin cookies are best served at room temperature, with the icing set and a sprinkle of cinnamon on top. Honestly, they look gorgeous stacked on a rustic wooden tray or lined up on a festive platter—perfect for Pinterest photos or holiday spreads.

Pair them with a warm mug of chai, spiced latte, or even a glass of cold milk (my kids’ favorite). For parties, I like to serve them alongside apple cider, pecan bars, and fresh fruit. If you’re making them ahead, here’s what works best:

• Storage: Store iced cookies in an airtight container in the fridge for up to 5 days. Layer parchment between cookies to prevent sticking.
• Freezing: Freeze un-iced cookies for up to 2 months. Thaw at room temp, then ice just before serving.
• Reheating: Let chilled cookies come to room temp before serving. If you need to warm them, pop in a 300°F (150°C) oven for 2–3 minutes.
• Flavor Note: The spices deepen over time—by day two, the cookies taste even richer!

Honestly, these cookies rarely last long enough to worry about storage. But if you’re gifting them, wrap individually in wax paper for a sweet homemade touch.

Nutritional Information & Benefits

Each pumpkin cookie with icing comes in at about 120 calories, with 4 grams of fat, 20 grams of carbs, and 1 gram of protein. They’re lower in fat than typical bakery cookies, thanks to the pumpkin puree, which also adds fiber and vitamins A and C.

Pumpkin is rich in antioxidants, and the spices offer some anti-inflammatory benefits (so you can feel good about sneaking an extra one). This recipe can be adapted for gluten-free and dairy-free diets, and the nut options provide healthy fats.

Potential allergens include wheat, dairy, eggs, and nuts (if added). From a personal wellness perspective, I love that you can tweak this pumpkin cookies recipe for your needs—add less sugar, swap the icing for a dairy-free glaze, or go nut-free for school snacks.

Conclusion

If you’re searching for the absolute best soft pumpkin cookies recipe with creamy icing, this is the one to try. It’s easy, reliable, and filled with autumn flavor that everyone loves. Whether you make them for a fall party, a cozy weekend, or just because, these cookies never disappoint.

Don’t be afraid to customize—add your favorite mix-ins, swap flours, or play with spices. That’s the beauty of home baking! Personally, I love how these cookies bring my family together and fill our kitchen with laughter (and the occasional flour fight).

Give this pumpkin cookies recipe a go, and let me know what you think! Drop your tweaks, tips, or favorite icing flavors in the comments. Share the recipe with fellow pumpkin lovers, and tag your Pinterest photos—I can’t wait to see your creations. Here’s to warm kitchens and sweet memories!

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, you can! Just make sure your homemade puree is thick and not watery. Drain excess liquid if needed for best results.

Why are my pumpkin cookies flat?

Flat cookies usually mean the dough was overmixed or the butter was too soft. Try chilling the dough for 30 minutes before baking next time.

Can I make these cookies gluten-free?

Absolutely—just swap the all-purpose flour for a 1:1 gluten-free blend like Bob’s Red Mill. The texture stays tender and soft.

How do I store pumpkin cookies with icing?

Store them in an airtight container in the fridge for up to 5 days. Layer parchment paper between cookies to prevent sticking.

Can I freeze these pumpkin cookies?

Yes! Freeze un-iced cookies for up to 2 months. Thaw at room temperature and ice before serving for best texture and flavor.

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