Let's Bake

Soft Pumpkin Cookies

Yield Makes 18 cookies 1x
Prep: 40 minutesCook: 11 minutesTotal: 51 minutes

Soft and chewy Pumpkin Cookies topped with maple cream cheese. 


Pumpkin cookies

  • 90 grams unsalted butter, room temperature
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 90 grams (1/2 cup) brown sugar
  • 1 tablespoon maple syrup
  • 1 large egg
  • 125 grams (1/2 cup) puréed pumpkin*, canned or homemade
  • 210 grams (1 and 1/2 cups) plain flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt

Maple cream cheese

  • 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
  • 30 grams (2 tablespoons) butter, room temperature 
  • 2 tablespoons maple syrup


  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two large baking trays or cookie sheets with baking or parchment paper.
  2. Add butter, sugars and maple syrup to a large mixing bowl. Beat using an electric mixer on medium speed until combined and creamy.
  3. Add egg and pumpkin. Mix briefly on low speed just to break up the egg yolk. Then add flour, baking powder, cinnamon, nutmeg, ginger and salt.
  4. Mix on low speed until a thick cookie batter forms. Batter will be wet and sticky – this is ok. 
  5. Use a cookie scoop to portion out the dough (approximately 1.5 tablespoons each) and place them on prepared trays, leaving room for cookies to spread naturally in the oven.
  6. Bake cookies for 10-11 minutes or until cookies are no longer sticky to touch. Carefully transfer cookies to a wire rack to cool completely.
  7. Place cream cheese, butter and maple syrup in a medium-sized mixing bowl. Beat using an electric mixer on medium speed until creamy and smooth.
  8. Use a spoon or small spatula to top each cookie with 1-2 tablespoons of maple cream cheese.


Pumpkin: You can use canned pumpkin (make sure it’s 100% pumpkin) for this recipe. If you don’t have easy access to canned pumpkin, you can use homemade pumpkin purée. See above post for instructions. 

Cream cheese: Either block or brick-style cream cheese, or spreadable cream cheese will work in this recipe. I do recommend choosing a full fat version, rather than a lighten or fat-free kind.

Author: Jessica HolmesCategory: CookiesCuisine: American
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