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Delicious and soft pumpkin cookies that just melt in your mouth! These are the BEST pumpkin cookies and the cream cheese frosting on top is fantastic!

pumpkin cookies on a white plate.

Can you even believe that we are in October? Wasn’t it just summer time and we were having barbecues and swimming outside? I swear the older that you get, the time just flies by. My oldest is turning 12 tomorrow and I feel like he was born yesterday. I have a 12 year old? Is that even possible.

My son is the biggest fan of coming home to an after school treat. I had made these cookies and he instantly ate one when he came home from school. He told me that these were the best cookies that I have made. I already knew this of course because I had eaten to many to count. 🙂

Areal view of pumpkin cookies in a row.

These cookies are so soft and they just melt in your mouth. Seriously one of the best pumpkin cookies that I have had. The original recipe made 4 dozen. And since I didn’t need quite that many I cut the recipe in half. But if you are wanting to use the entire can of pumpkin then feel free to double the recipe. 🙂

Oh and one more thing. The cream cheese frosting. Ah-mazing. Not only do these cookies melt in your mouth with the first bite, the cream cheese frosting is the perfect finishing touch! You are going to love everything about these amazing pumpkin cookies!

Close up on pumpkin cookies.

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Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting

5 from 8 votes
By: Alyssa Rivers
Delicious and soft pumpkin cookies that just melt in your mouth! These are the BEST pumpkin cookies and the cream cheese frosting on top is fantastic!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30 Cookies


Cream Cheese Frosting:


  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. In a large bowl, beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly beat in flour.
  • Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
  • To make the cream cheese frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar and vanilla. Beat until smooth and creamy. Frost cooled cookies



If you would like to use the entire can of pumpkin, double the recipe.


Calories: 232kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 38mgSodium: 184mgPotassium: 53mgFiber: 1gSugar: 23gVitamin A: 1664IUVitamin C: 1mgCalcium: 21mgIron: 1mg

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

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    Totally amazing!! Tastes similar to pumpkin rolls but not many spices so pumpkin shines through. Like a soft pillow of goodness ❤

      1. 5 stars
        I made these with gluten free flour (Bob’s Red Mill 1 to 1). They are amazing. Best recipe ever!!! I know they stay fresh for 3 to 4 days, but mine didn’t last that long!!

  2. 5 stars
    Made these cookies. Added some extra pumpkin pie spice. Total hit at a family gathering. Cream cheese frosting was delicious but way too much. You’ll definitely have extra.

  3. I don’t know where I went wrong but I followed the recipe to a ‘t’ and the cookies literally melted over the side of the pan while in the oven and were only pancake thin. Any ideas on what went wrong?

  4. 5 stars
    I added pumpkin pie spice, baked 6 cookies. They were very cake-like. Refrigeratored leftovers for 2 days then baked it in a 9×13 pan, drizzled cream cheese topping on top. Simply delicious 😋

    1. You will be using one cup of pumpkin in the can. A 15 ounce can will be great for getting a cup of pumpkin out of it.

  5. 5 stars
    My family loves these pumpkin cookies!! I add more pumpkin purée to the recipe to make it more rich. Excellent recipe!

  6. I made these and omg there so delish and the cream cheese frosting is the best I’ve made. There so soft and tasteful 😋 Must try recipe

  7. These are the best cookies! So soft and delicious! I would next time make only half of the frosting recipe, it made alot! Otherwise, these are delicious!