This quick and easy pumpkin cookies recipe is great to have on hand all season long. The next time you want to whip up a soft pumpkin sugar cookie with cream cheese frosting, this is a recipe that will only take you about 35 minutes from start to finish.
This recipe uses a couple pre-made packages to speed up the process. Personally, I love to have a few time-saver recipes that are perfect for those last-minute dessert needs throughout the busy holiday season. Don’t let the shortcuts fool you, though. These cookies are delicious!
Soft Pumpkin Cookies with Cream Cheese Frosting
Where are my fellow pumpkin spice peeps? It’s time to assemble! If you’re anything like me and overwhelm yourself with tasty pumpkin desserts to make, be sure to have a few that don’t take a ton of time.
Like the apple cookies with glaze, these are also soft in texture. I feel like soft cookies are excellent to serve as a breakfast and brunch dessert, as well. During the holidays, we get dessert all day, right?
Pumpkin Sugar Cookies Ingredients
Here’s what you need to make these easy cookies. The measurements are in the recipe card below.
- Sugar cookie mix: I used Betty Crocker mix. You will get similar results if you use the snickerdoodle mix and just leave out the cinnamon sugar packet.
- Pumpkin pie spice: You may swap for nutmeg or cinnamon for a slightly different flavor.
- Pumpkin purée: It’s best to use 100% pumpkin from a can. You can use canned pumpkin pie filling, but the flavor will be different.
- Cream cheese frosting: You can use a different flavor of frosting if you choose. You can also make your favorite cream cheese frosting recipe if you have time.
- Heavy whipping cream: You can omit this if you’d like thicker frosting. Use half-and-half or whole milk if you’d like a thinner glaze.
- Large baking sheet
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- 1 1/2 Tablespoon cookie scoop
- Measuring tools
- Mixing tools
How to make easy pumpkin cookies with sugar cookie mix
Preheat your oven to 350 degrees F and prepare a large cookie sheet by lining it with parchment paper.
Add the sugar cookie mix and pumpkin pie spice to a large mixing bowl and whisk it together.
Add the pumpkin purée and mix it in until a soft dough forms. At first, it may seem too dry, but keep mixing, and it will come together.
Use a 1 1/2 Tablespoon cookie scoop to create balls of dough. Place them on the prepared cookie sheet.
Bake the cookies in the oven for 16-20 minutes or until you see all the tops starting to crack. You want the cookies to be firm to the touch and slightly browning on the tops.
Once the cookies are done, let them cool completely. While you wait, make the frosting.
Use a hand or
Spread the frosting onto the fully-cooled cookies. Sprinkle a little pumpkin spice on the tops if you choose.
Serve and enjoy!
Pumpkin Cookie Recipe Notes and FAQ
What’s the best way to store these pumpkin sugar cookies?
Store these cookies in an airtight container in the refrigerator for up to a week. You can also freeze them for 3-4 months and thaw them out overnight before serving. The frosting may separate should you choose to freeze it.
What if I don’t have a cookie scoop?
You can use a large spoon to scoop out the dough if you don’t have a cookie scoop. You can also make smaller scoops if you’d like; just be sure to adjust the baking time.
I can’t tell if the cookies are fully baked.
It’s harder to tell when these cookies are done since they are already colored. The easiest way to know if they are done is to gently tap on the top of a cookie with your finger. If it indents at all, they need more time. You want them to feel firm and dry to the touch. You can also lift the cookie slightly and check the bottom. If the bottom is dry, the cookie is done; if it’s sticky or wet, it needs to bake longer.
Can I add chips to the cookies?
If you want to make chocolate chip pumpkin cookies, feel free to add some chocolate chips. Try mini chips, white chocolate chips, or even cinnamon chips – they might be tasty!
Best ways to serve these cookies.
These soft pumpkin cookies are delicious throughout the holiday season. Think Halloween parties, Thanksgiving dessert tables, Christmas cookies, or even enjoy them as a breakfast or brunch treat.
If you really love pumpkin, drink a PSL while you eat a cookie!
- 1 (17.5 ounce) package sugar cookie mix
- 2 teaspoons pumpkin pie spice
- ¾ cup pumpkin purée
- 1 (16 ounce) tub cream cheese frosting
- 2 Tablespoons heavy whipping cream
- Pumpkin pie spice, optional garnish
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sugar cookie mix and pumpkin pie spice.
- Mix in the pumpkin purée until a soft dough forms. It may seem too dry at first but if you keep mixing it will come together.
- Scoop out balls of dough using a 1 ½ Tablespoon cookie scoop and place them on the prepared baking sheet.
- Bake for 16-20 minutes or until the tops of the cookies start to crack and are completely firm to the touch. You will also notice that they start to turn slightly golden brown on the top.
- Once done baking, let cookies cool completely, about 30 minutes to an hour.
- When cookies have cooled, use a hand or stand mixer to beat together the cream cheese frosting and heavy cream until light and fluffy.
- Spread the frosting onto each cookie and then sprinkle with pumpkin pie spice if you choose.
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Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 10mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
Nutrition facts are an estimate only.
More recipes for pumpkin lovers
- The best pumpkin squares
- Pumpkin spice snack mix
- Pumpkin pancakes with cinnamon butter
- Low-carb pumpkin mug cake (on my mug cakes site)
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Let me know if you make these pumpkin cookies. I’d love to hear how they turned out for you.