Soft Frosted Pumpkin Cookies Recipe

Pillowy soft iced pumpkin cookies made healthier with whole wheat flour, no butter, and no refined sugar, finished with a silky maple cream cheese icing. These cake-like pumpkin cookies are a cozy fall treat—tender, flavorful, and simple to make.

These soft iced pumpkin cookies are light, fluffy, and full of warm fall spices. They’re designed to be a healthier version of a classic, using whole wheat pastry flour for extra nutrition, coconut oil instead of butter, and maple syrup in place of refined sweeteners. The result is a moist, cake-like cookie that pairs beautifully with a simple maple-scented cream cheese drizzle. They’re easy to prepare and perfect for cookie exchanges, fall gatherings, or a cozy afternoon at home.

Why You’ll Love This Recipe

• Soft, pillowy texture that resembles a mini pumpkin cake rather than a crisp cookie.
• Made with whole wheat pastry flour for added fiber and nutrition, while still staying tender.
• No butter and no refined sugar—the sweetness comes from maple syrup and a small amount of granulated sugar.
• Simple maple cream cheese icing adds a rich, tangy finish without overpowering the pumpkin spice flavors.

Ingredients You’ll Need

• 1 cup whole wheat pastry flour (or whole wheat flour; you can also substitute all-purpose or a 1:1 gluten-free baking flour if needed)
• 3/4 cup all-purpose flour (helps keep the cookies soft and cake-like)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice (or use a blend of cinnamon, ginger, allspice, cloves, and nutmeg)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup pumpkin purée (use 100% pumpkin, not pumpkin pie filling)
• 1 egg
• 1/2 cup granulated sugar (cane sugar, white or light brown sugar work)
• 1/4 cup maple syrup (or honey or another liquid sweetener)
• 1/4 cup coconut oil, melted and cooled (a neutral oil or melted butter can also be used)
• 1 teaspoon vanilla extract

For the maple cream cheese icing

• 4 oz cream cheese, softened
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon milk, plus more a teaspoon at a time to thin as needed

Baking Tools Needed

• Two sheet pans or baking trays.
• Parchment paper or silicone baking mats to prevent sticking.
• A medium cookie scoop (about 2 tablespoons) to portion the dough evenly.
• A mixing bowl for dry ingredients and another for wet ingredients.
• A pastry bag or a small zip-top bag to drizzle the icing.

How to Make Iced Pumpkin Cookies

1. Preheat and combine dry ingredients: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
2. Mix wet ingredients: In a separate bowl, whisk the egg, pumpkin purée, granulated sugar, maple syrup, melted coconut oil, and vanilla until smooth and well combined.
3. Combine and scoop: Gently fold the wet ingredients into the dry ingredients until just combined—avoid overmixing. Use a medium cookie scoop to drop 1-inch balls of dough onto prepared baking sheets, spacing them evenly. This recipe yields about 25 cookies.
4. Bake: Bake at 350°F for 11 to 13 minutes, until edges are set and tops spring back slightly. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the icing: While the cookies cool, soften the cream cheese in a heat-safe bowl (about 20–30 seconds in the microwave). Whisk in the tablespoon of maple syrup, vanilla, and one tablespoon of milk until smooth. Add more milk a teaspoon at a time until you reach a drizzling consistency.
6. Drizzle and set: Spoon the icing into a pastry bag or a zip-top bag with a small corner snipped off. Drizzle the icing over cooled cookies and allow it to set for a few minutes before serving. The cream cheese icing will remain soft, so avoid stacking cookies if possible.

Tips for Success

• Always use 100% pumpkin purée—not pumpkin pie filling—to avoid extra sugar and spices that will change the texture and flavor.
• If you don’t have pumpkin pie spice, substitute 1 teaspoon pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice, and a pinch of cloves and nutmeg.
• Use a cookie scoop to portion dough evenly; sticky dough is much easier to manage and cookies bake uniformly.
• If the cream cheese icing is too thin, add a tablespoon or two of powdered sugar to thicken it slightly.
• For a coconut-free version, swap coconut oil for a neutral vegetable oil or melted butter.

Prepping and Storage

To store: These cookies are best the same day, as the pumpkin keeps them very soft. Store in a single layer in an airtight container at room temperature for up to 2 days. To extend shelf life, refrigerate for up to 1 week; expect the cookies to soften further in the fridge. Because the cream cheese icing stays soft, avoid stacking cookies to prevent sticking.

To freeze: These cookies freeze well for up to 2 months. Freeze them in a single layer on a tray until firm, then transfer to a sealed container or freezer bag. Thaw overnight in the refrigerator and warm briefly (10 seconds) in the microwave if you prefer them warm.

Recipe Summary

Nutrition (approximate)

Serving: 1 cookie • Calories: 93 kcal • Carbohydrates: 14.1 g • Protein: 1.4 g • Fat: 3.7 g • Saturated Fat: 2.6 g • Sodium: 87.8 mg • Fiber: 1 g • Sugar: 6.8 g

Nutrition information is automatically calculated and should be used as an approximation.

More Pumpkin Recipes You’ll Love

• Healthier pumpkin bars with cream cheese frosting
• Pumpkin zucchini bread
• Pumpkin spice donuts (gluten-free option)
• No-bake chocolate pumpkin granola bars
• Whole wheat pumpkin muffins
• Pumpkin spice mug cake

If you try these Soft Iced Pumpkin Cookies, please leave a rating and share a photo with the hashtag #eatyourselfskinny on Instagram—I love seeing your recreations!