Easy Pumpkin Cookies That Taste Like Fall in Every Bite

Pumpkin cookies are the epitome of fall baking. They’re warm, soft, and full of that delicious pumpkin spice flavor we crave when the weather starts to cool. These cookies are great for everything from after-school treats to cozy family evenings at home. And the best part? You can mix things up to suit your tastes. Whether you’re into a cream cheese icing, brown butter drizzle, or chocolate chips, there’s a recipe for everyone. Let’s not forget about our gluten-free friends, either—I’ll make sure you’re covered, too.

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Soft Pumpkin Cookies With Cream Cheese Icing

Pumpkin cookies are so light and fluffy, and the cream cheese icing adds the perfect sweet touch. It’s tangy and sweet, just what you need with that soft cookie. Here’s my go-to recipe.

Ingredients for the Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée (not pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt

Cream Cheese Icing:

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (add more for consistency)

Steps:

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. Cream butter and both sugars until fluffy. Add in pumpkin, egg, and vanilla extract, mixing until smooth.
3. In another bowl, combine flour, baking soda, baking powder, pumpkin spice, and salt. Gradually add dry ingredients to the wet, mixing just until combined.
4. Scoop the dough onto the prepared baking sheets. I like using a cookie scoop to keep things even.
5. Bake for 12–14 minutes, or until the cookies are just slightly golden on the edges. Let them cool on a rack.
6. While they cool, make the icing. Mix the cream cheese and butter until smooth. Add in powdered sugar, vanilla, and milk. Adjust the milk if it’s too thick.
7. Once the cookies have cooled, spread that dreamy cream cheese icing on top.

These pumpkin cookies are soft and pillowy. The cream cheese icing adds a sweetness that balances out the spices perfectly. If you want to take them to the next level, try chilling them before serving. The flavors get even better!

Brown Butter Icing for a Richer Flavor

If you’ve never had brown butter icing, you’re missing out. It has a rich, nutty flavor that pairs beautifully with the pumpkin cookies. Here’s how to make it.

Brown Butter Icing Ingredients:

• ½ cup unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk (adjust for consistency)

Steps:

1. Heat the butter in a saucepan over medium heat. Stir it constantly until it turns golden brown and gives off a nutty aroma. Be careful not to let it burn.
2. Remove from heat and let it cool slightly.
3. In a bowl, whisk together the powdered sugar, vanilla, and milk. Slowly pour in the brown butter and whisk until smooth.
4. Drizzle or spread the brown butter icing over your cooled pumpkin cookies.

This icing has such a deep flavor, it almost makes the cookies taste like you’ve been baking them for hours. It’s a nice change from traditional icing, and your friends and family will love the twist.

Adding Chocolate Chips for Extra Indulgence

There’s nothing like chocolate to take pumpkin cookies up a notch. If you love that sweet and spicy combo, then adding chocolate chips is the way to go.

Ingredients (use the same recipe from above but with this addition):

• 1 cup semi-sweet chocolate chips (or milk chocolate, if you prefer)

Simply fold the chocolate chips into the cookie dough right before baking. You’ll still get that soft, spiced pumpkin flavor, but with melty chocolate in every bite. The cream cheese icing works well here too, but you can also skip the icing if you want to keep things simple. These are so good warm from the oven!

Gluten-Free Pumpkin Cookies

I didn’t forget about you if you’re gluten-free. These pumpkin cookies can easily be made without gluten, and they’ll still taste just as amazing.

Ingredients:

• 1 cup gluten-free all-purpose flour (make sure it has xanthan gum)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée (not pie filling)

Steps:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In one bowl, mix the flour, baking powder, baking soda, pumpkin spice, and salt.
3. In another bowl, beat the butter and brown sugar until light and fluffy. Add in the egg, vanilla extract, and pumpkin puree, mixing until smooth.
4. Gradually add the dry ingredients into the wet, mixing just until combined.
5. Drop dough onto the prepared baking sheet using a cookie scoop.
6. Bake for 12-14 minutes, just like the regular version.

For the icing, you can use the cream cheese or brown butter options. Both work well with the gluten-free version.

Pumpkin Cookie Storage Tips

Pumpkin cookies are soft and tend to stay that way, which is part of what makes them so great. But how you store them matters.

• At room temperature: They’ll stay good for about 2-3 days in an airtight container.
• In the fridge: You can store them in the fridge if you want them to last longer—up to a week.
• Freezing: If you’re making a big batch, you can freeze them. Just pop them in the freezer without icing, then add it later once you thaw them.

I’ve found that these cookies taste even better the next day. The spices have time to settle, and the flavor deepens. So if you have the willpower to wait, give it a try.

Simple Pumpkin Cookie Variations

I love how flexible pumpkin cookies are. You can really make them your own. Here are a few ideas if you’re feeling creative:

• Add nuts: Pecans or walnuts would add a nice crunch.
• Sprinkle with cinnamon sugar: Right before baking, sprinkle some cinnamon sugar on top for an extra layer of sweetness.
• Swap the chocolate: Instead of regular chocolate chips, try white chocolate chips or even cinnamon chips for a fall twist.
• Coconut flakes: If you love coconut, sprinkle some on top of the icing. It adds a bit of texture and a tropical vibe to your fall treat.

Final Thoughts on Pumpkin Cookies

If you’ve got a crowd to please, these pumpkin cookies will do the trick. They’re versatile, delicious, and hit all the right notes for fall. The cream cheese icing is always a hit, but don’t sleep on the brown butter version—it’s irresistibly yummy.

Whether you’re gluten-free or just looking for a new spin on your favorite cookie, you can’t go wrong here. So go ahead and whip up a batch. You’ll be the hero of the kitchen (or at least get to enjoy some fantastic cookies).