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Soft Pumpkin Cookies


Cream Cheese Frosting


So, usually I take the time to make sure I have pictures of every step that my recipes entail. However, last week I was in a bit of a time crunch. When I should have been prepping myself for my knee surgery; instead I thought I should make cookies. Yes, I know priorities right!! I felt baking soft pumpkin cookies with cream cheese frosting ( and having a few before my cut off of food and liquids) was way more vitally important than shaving my legs for my knee surgery the next morning. 

Again, priorities. I knew I had to make something fast and enough for my kiddos and the wonderful girl that would be babysitting them for me during my surgery. So, Please forgive me, but I didn't take any pictures of the steps for these cookies. 

However, they are super easy to make and in no time flat, your home will smell like Fall and all of the amazingly glorious pumpkin aroma that comes with it! I love fall! And I hope you love these cookies! 


  • 4 sticks of butter softened

  • 4 cups granulated sugar

  • 4 teaspoons baking powder

  • 4 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 TBS pumpkin spice

  • 1teaspoon allspice

  • 4 eggs

  • 4 teaspoons vanilla

  • Large can pumpkin

  • 8 cups all-purpose flour



  • 1 package of softened cream cheese

  • ½ cup butter

  • 1/2 cup packed brown sugar

  • Vanilla Almond milk or Pumpkin Spiced coffee creamer YUM!

  • 1 teaspoon vanilla

  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)

  • Pumpkin spice on top (optional)




  • Preheat your oven to 350* degrees. Using a stand or hand mixer beat the 4 softened sticks of butter and add granulated sugar; beat on medium speed until the you get a lovely pale-yellow butter/sugary mixture. Beat in the eggs one at a time until well combined. Add in the 2 teaspoons of vanilla.  

  • In another large mixing bowl add together the 8 Cups of flour, 4 teaspoons of baking powder, 4 teaspoons of baking soda, 1 teaspoon of salt, the 1 teaspoon each of cinnamon, nutmeg, allspice and 1 Tablespoon of pumpkin pie spice. Whisk the dry ingredients until combined well.

  • Alternating, add in the pumpkin puree and the flour into the stand mixer. Make sure to scrape the bowl at least once to make sure everything is very well combined.


  • Drop dough by heaping Tablespoons about 2 inches apart on ungreased cookie sheets. Bake for 15 to 17 minutes or until tops are set. Let completely cool on some parchment paper. 




  • In a mixing bowl mix the softened cream cheese and softened butter, until fluffy. In a small saucepan heat and whisk the brown sugar and Vanilla Almond milk and added vanilla until melted and smooth.

  • Let cool down completely. I set the whole pot in the freezer for about 5 minutes and stir and check if it needs to cooler any further.  

  • While that chills in the freezer/fridge start to mix in a cup at a time of the powdered sugar into the butter/cream cheese mixture until smooth. If it starts to get a bit stiffer than you like start to add in slowly the Almond milk mixture, alternating back and forth the powdered sugar and vanilla milk mixture, until you reach your specific consistency. (If it for any reason gets too watery just keep adding in powder sugar a little bit at a time.)

  • Spread frosting on the cooled’ cookies. Sprinkle with additional pumpkin spice if desired. But, I highly recommend it!! 

I hope you enjoy these fast and amazingly scrumptious cookies. Share with your family and friends as we go into a beautiful fall season. Happy Fall Y'all!

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