🖋️ Written by Emma
why make this recipe
Soft Pumpkin Cookies with Cream Cheese Frosting are the perfect treat for any autumn gathering or simply when you crave something sweet and cozy. These cookies are soft, chewy, and packed with pumpkin flavor. The cream cheese frosting takes them to another level, making them irresistible. They’re easy to make and can be enjoyed by everyone, making them a great addition to your holiday baking list.
how to make Soft Pumpkin Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk (or heavy cream), for desired consistency
Directions:
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract and mix until smooth. Scrape down the sides of the bowl.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (up to 24 hours).
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Cream Butter and Cream Cheese (Frosting): In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually Add Powdered Sugar (Frosting): Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Add Vanilla Extract and Milk (Frosting): Beat in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the Cookies: Once the cookies are completely cool, frost them with the cream cheese frosting.
- Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a dusting of cinnamon.
- Serve and Enjoy: Serve the frosted cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days.
how to serve Soft Pumpkin Cookies
Serve these cookies on a festive platter at your next gathering or enjoy them as an afternoon snack with a cup of tea or coffee. They pair wonderfully with warm beverages, especially during the fall season. For added fun, consider serving them with a scoop of vanilla ice cream.
how to store Soft Pumpkin Cookies
Store the cookies in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze the unfrosted cookies for up to 3 months. When you’re ready to enjoy them, just thaw and frost them with the cream cheese frosting.
tips to make Soft Pumpkin Cookies
- Make sure your butter is at room temperature for better mixing.
- Don’t skip chilling the dough! This helps the cookies keep their shape and enhances the flavor.
- Use a cookie scoop for evenly sized cookies.
- If you like thicker frosting, reduce the amount of milk you add.
variation
You can add chocolate chips or nuts to the cookie dough for extra texture and flavor. For a twist, consider using different spices like ginger or cardamom in the dry ingredient mix.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices that will alter the taste and texture of your cookies. Make sure to use pure pumpkin puree.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend. Make sure to check that all other ingredients are gluten-free as well.
3. Can I make the cream cheese frosting ahead of time?
Yes, you can make the frosting a day ahead and store it in the refrigerator. Just bring it to room temperature and re-whip before frosting the cookies.
Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3–5 minutes).
- Beat in pumpkin puree, then add egg and vanilla extract. Mix until smooth, scraping the bowl as needed.
- Gradually mix in dry ingredients on low speed until just combined. Do not overmix.
- Cover dough and chill in the refrigerator for at least 1 hour (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop dough into rounded tablespoons and space 2 inches apart on prepared sheets.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool on baking sheet for a few minutes, then transfer to wire racks to cool completely.
- For the frosting: In a large bowl, beat cream cheese and softened butter until creamy and smooth.
- Gradually mix in powdered sugar. Add vanilla extract and milk/heavy cream 1 tbsp at a time until desired consistency is reached.
- Once cookies are fully cooled, frost with cream cheese frosting. Optionally, decorate with sprinkles, chopped nuts, or cinnamon.
