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These soft, cakey Pumpkin Cookies are a must for fall baking. Don’t forget to add the tangy cream cheese frosting for the perfect accompaniment to these spiced cookies.

Close up of cream cheese frosting on baked pumpkin cookies

Okay, so before you send me hate mail because I’m posting a pumpkin recipe in early September, hear me out.

It was 53 degrees this morning. The high is only 68, so I’m pretty sure that temperature is fair game for pumpkin cookies. And pumpkin bread and even pumpkin roll. Basically, this is your warning, it’s about to get pumpkin-y around here.

Even if you’re not ready for pumpkin season, my favorite pumpkin recipes and a bunch of new ones will be here waiting for you!

Soft pumpkin cookies with cream cheese frosting


I have rarely met a cookie I didn’t like.

That said, I’ve realized that many of my go-to cookie recipes have a chewy texture. My favorite chocolate chip cookies are big, dense and chewy. Homemade oatmeal cream pies combine soft and chewy oatmeal cookies and sweet buttercream. Peanut butter sandwich cookies are chewy with a silky peanut butter filling.

Butter, sugar, pumpkin and eggs creamed together in a bowl for making pumpkin cookies

But these Pumpkin Cookies? They are soft, cakey, and oh so perfect.

They might be good enough to convert me to cake-like cookies forever.

If you love soft frosted sugar cookies, aka Lofthouse cookies, then you’ll adore these soft frosted Pumpkin Cookies.

Dough for pumpkin cookies in a glass bowl

I can’t get enough of those sugar cookies, with their soft texture, pillowy frosting and colorful sprinkles. Of course I had to make a pumpkin version, complete with warm spices and tangy cream cheese frosting flecked with vanilla bean.

Consider these the grown-up version of your favorite Lofthouse cookies.

Soft and cakey pumpkin cookies frosted with cream cheese frosting


The method for making this Pumpkin Cookie recipe is similar to most cookie recipes.

Cream together the fat, sugar, and pumpkin, then add the eggs before sifting in the dry ingredients.

What makes this recipe a bit different from many cookie recipes is that the dough is very soft and sticky, much more like a muffin or cake batter than a traditional cookie dough.

Pumpkin cookies topped with cream cheese icing next to a pumpkin

So don’t panic when the dough seems like it could be for a cake instead! Remember, these finished cookies are pretty cakey, so you want the dough be a bit cake-like as well.

I do recommend using a cookie scoop to drop the cookies onto the baking sheet. It’ll help a lot since the dough is pretty sticky.

Cream cheese icing for pumpkin cookies in a glass bowl

I can’t decide if my favorite thing about these cookies is that they are made with pumpkin (you know how I love pumpkin recipes, after all) or if it’s the cream cheese frosting.

Pumpkin and cream cheese is such a good combination. I love adding cream cheese frosting to many of my pumpkin baked goods.

Close up of a pumpkin cookie topped with cream cheese frosting with a bite taken out of it

The cream cheese frosting for these cookies is a soft, creamy frosting. It stays soft, so keep that in mind if you are looking to store these cookies. You won’t want to stack them on top of each other!

These Pumpkin Cookies are a fun treat to enjoy with your family this fall. I know you’ll love them!

Pumpkin cookies topped with tangy cream cheese frosting

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Pumpkin Cookies with Cream Cheese Icing

By: Jamie
4.60 from 25 ratings
Servings: 24 Cookies
These soft, cakey Pumpkin Cookies are a must for fall baking. Don’t forget to add the tangy cream cheese frosting for the perfect accompaniment to these spiced cookies.


For the cookies:

  • 1 cup butter flavored shortening
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 2 cups pumpkin puree
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 4 cups all-purpose flour

For the frosting:

  • 8 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 tablespoons milk


For the Cookies

  • Preheat oven to 350°F (175°C).
  • Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
  • Sift together the baking soda, pumpkin pie spice, salt and flour. Add to pumpkin mixture and mix well.
  • Drop from spoon to parchment-lined cookie sheet. Bake 13-15 minutes..

For the Cream Cheese Icing

  • Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl.
  • Heat in a microwave for 5-10 seconds.
  • Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.



- I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips.
- When the cookies were just slightly warm, I spooned on the cream cheese icing, smoothed the surface and tossed on some fall inspired sprinkles.
- This icing recipe does not harden!


Serving: 1cookie, Calories: 339kcal, Carbohydrates: 56g, Protein: 4g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 234mg, Potassium: 89mg, Fiber: 1g, Sugar: 18g, Vitamin A: 3593IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.60 from 25 votes (25 ratings without comment)

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  1. Teresa says:

    Wow, I wouldn’t mind eating one of these right now!

    1. Jamie says:


      Or two…:) Have a fantastic day and thank you for following MBA!


  2. sally says:

    I actually pined these from another girl. When I saw your link I hit it. It’s the same recipe word for word just different pics. We made them and they were so good. Thank your for the recipe I’ll be unpining from the other girl. :0) This recipe is a keeper.

  3. Kelly says:

    I’ll be making these tomorrow with King Arthur gluten free flour & I’ll let you know how the gluten free version is!

    1. Jamie says:


      Thanks so much! Please let us know! I hope you enjoy the recipe and have a great day!


  4. Annie Kinney says:

    Amazing cookies! So happy i pinned and baked these!! BUT WARNING it makes so many cookies!!! I baked two dozen cookies and only used have of the pan so keep that in mind when baking!

    1. Jamie says:


      So happy that you enjoyed the recipe! Thank you so much for sharing your tips. Have a wonderful day and thank you for following MBA!


  5. Cathlickgirl says:

    They sell these at my local grocery store but they put white chocolate chips in them. I’m gonna try that. Thanks for sharing I’ve been looking for this recipe for a very long time.

    1. Jamie says:

      Please stop back and let us know your experience with the recipe! Thank you so much for following MBA and have a lovely day!


  6. Jennie says:

    This is my favorite kind of cookie! The texture is perfect. Do you have a similar recipe for lemon cookies?

    1. Jennie says:

      Thanks! I’ll have to give them a try.

  7. Lyndseycat says:

    I live in Peru so some ingredients are tricky to come by. (It usually just leads to some amusing baking adventures!) Do you think using plain shortening without the butter flavor would affect the taste much? We’re pretty limited when it comes to options for that.

    1. MBA says:

      This will definitely change the flavor and texture of the cookie.

  8. Kathleen says:

    I was wondering if using pure butter instead of crisco butter sticks would make a big difference? Thanks!!

    1. Jamie says:

      I fond that substituting all butter definitely gave the cookies a different texture and cause them to spread a lot more. Hope this helps.

  9. kristin says:

    Great recipe. I’ve never had such a moist cookie! Tastes just like a pumpkin pie. It made A LOT of BIG cookies, but I like it cuz I’m satisfied after one. Great job!!

  10. Christal R. says:

    Do they need to be refrigerated since the icing has cream cheese in it?