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Pumpkin Cookies Recipe – Best Soft Fall Cookies with Creamy Icing

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These soft, tender pumpkin cookies are packed with autumn spices and topped with a creamy icing. Quick to make and endlessly comforting, they’re perfect for cozy gatherings, bake sales, or a sweet fall treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • For the Creamy Icing:
  • 1 1/2 cups powdered sugar
  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon pure vanilla extract
  • 2–3 tablespoons milk (as needed)
  • Optional Add-Ins:
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup mini chocolate chips
  • Dash of ground cloves

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy (about 2 minutes).
  4. Mix in egg, pumpkin puree, and vanilla extract. Beat until fully combined.
  5. Gradually add dry ingredients to wet, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in optional add-ins (nuts, chocolate chips, or cloves) if desired.
  7. Use a medium cookie scoop (about 1.5 tablespoons) to drop dough onto prepared pans, spacing about 2 inches apart.
  8. Bake for 12–14 minutes, until cookies are set and spring back when lightly pressed. Edges should be just starting to turn golden.
  9. Transfer cookies to a wire rack and let cool completely before icing.
  10. For the icing: Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar, beating until fluffy. Add milk 1 tablespoon at a time until icing is spreadable but not runny.
  11. Spread or pipe icing onto cooled cookies. Optionally, sprinkle with extra cinnamon or chopped nuts.
  12. Serve at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and cream cheese. Chill dough for 30 minutes if cookies spread too much. Let cookies cool completely before icing for best results. Store iced cookies in the fridge, layering parchment between them. Freeze un-iced cookies for up to 2 months.

Nutrition

Keywords: pumpkin cookies, fall dessert, soft cookies, cream cheese icing, autumn baking, easy pumpkin recipe, spiced cookies, holiday cookies

Find it online: https://lucydishes.com/pumpkin-cookies-recipe-best-soft-fall-cookies-with-creamy-icing/