Why You’ll Love This Recipe

I like this recipe because it captures everything I adore about fall baking: simplicity, warmth, and that nostalgic flavor that feels like home. The pumpkin puree keeps the cookies soft and moist, while the blend of spices adds depth and comfort. The cream cheese glaze makes each cookie feel special—rich yet perfectly balanced. These cookies are my go-to for holiday gatherings, cozy nights in, or when I simply crave something sweet and seasonal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cookies
Canned pumpkin puree (100% pure, not pie filling)
Unsalted butter, softened to room temperature
Brown sugar
Granulated sugar
1 large egg
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Salt

For the Cream Cheese Glaze
Cream cheese, softened
Powdered sugar
Vanilla extract
Milk (to adjust consistency)

Directions

1. I start by preheating my oven to 350°F (175°C). I line a baking sheet with parchment paper and set it aside while the oven heats up.

2. In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. I beat for 2–3 minutes until the mixture is light, pale, and fluffy—this step helps create the cookies’ soft, cake-like texture.

3. Next, I whisk together the pumpkin puree and egg in a separate bowl until smooth. I slowly add this wet mixture to the creamed butter and sugar, mixing just until combined.

4. In another bowl, I whisk together the flour, baking powder, baking soda, spices, and salt. This ensures that the spices are evenly distributed.

5. I gently fold the dry ingredients into the wet mixture until just combined. The dough should be thick, slightly sticky, and full of warm aroma.

6. Using a cookie scoop or spoon, I portion the dough into evenly sized balls and place them on the baking sheet, spacing them about 2 inches apart.

7. I bake the cookies for 10–12 minutes, or until the edges are set and the tops look slightly puffed but still soft. Then, I let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Making the Cream Cheese Glaze

1. While the cookies cool, I beat softened cream cheese in a medium bowl until smooth and creamy.

2. I gradually add powdered sugar and continue beating until the mixture is thick and silky.

3. I stir in vanilla extract, then add milk one tablespoon at a time until the glaze reaches a pourable consistency.

4. Once the cookies are completely cool, I drizzle the glaze over them using a fork or piping bag. For a thicker finish, I dip the tops of the cookies directly into the glaze.

Servings and Timing

This recipe makes about 24 cookies.

• Prep Time: 20 minutes

• Cook Time: 12 minutes

• Cooling Time: 10 minutes

• Total Time: 42 minutes

Variations

• I sometimes add a handful of chopped pecans or walnuts for crunch.

• For extra spice, I double the cinnamon or add a pinch of cardamom.

• A drizzle of maple syrup in the glaze gives a beautiful autumn twist.

• I love sprinkling a little cinnamon sugar on top of the glaze for texture and sparkle.

• To make them dairy-free, I use vegan butter and dairy-free cream cheese.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep them soft, I place a small slice of bread inside the container. If I want to enjoy them warm, I reheat them in the microwave for about 10 seconds before serving. The glaze can be made ahead and stored in the fridge for up to a week—just stir it before using.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, I sometimes roast and puree fresh pumpkin—it adds a richer flavor, but make sure it’s smooth and not watery.

Why are my cookies flat?

They might have been overmixed or the butter was too soft. I cream just until fluffy and avoid over-beating once the flour is added.

Can I skip the glaze?

Definitely, though I love how the cream cheese glaze complements the spiced cookies. A simple dusting of powdered sugar works too.

Can I freeze the cookie dough?

Yes, I freeze scooped portions on a tray, then transfer them to a bag. They bake beautifully from frozen—just add a minute or two to the baking time.

How do I make the cookies chewier?

I use a bit more brown sugar and slightly less flour to add moisture and chewiness.

Can I make the glaze thicker?

Yes, I add more powdered sugar until it reaches the desired consistency.

Can I use pumpkin pie spice instead of individual spices?

Yes, I use about 1½ teaspoons pumpkin pie spice as a shortcut.

What’s the best way to soften cream cheese?

I leave it at room temperature for about 30 minutes—it blends smoothly this way without lumps.

How do I prevent overbaking?

I remove the cookies as soon as the edges are set and the centers look soft. They continue to bake slightly on the sheet as they cool.

Can I make these gluten-free?

Yes, I substitute with a good 1:1 gluten-free baking flour and the results are still soft and delicious.

Conclusion

These Soft & Spicy Pumpkin Delight Cookies with Cream Cheese Glaze are the essence of fall in cookie form. I love how they blend warmth, spice, and sweetness into a soft, irresistible treat that’s as comforting as a cozy sweater on a cool day. Whether for a family gathering, holiday celebration, or just a quiet afternoon at home, these cookies never fail to impress. The tender pumpkin flavor and velvety glaze make them a timeless favorite that I look forward to baking every autumn.