Why Make This Recipe
Soft Pumpkin Cookies with Cream Cheese Frosting are a delightful treat that captures the essence of fall in every bite. These cookies are not only soft and chewy but also packed with warm spices and rich pumpkin flavor. Topped with a creamy, sweet frosting, they make an ideal dessert for gatherings, holidays, or simply enjoying at home with family. Plus, they are easy to make, making them perfect for bakers of all levels.
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, about 3-5 minutes.
- Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract, mixing until smooth. Be sure to scrape down the sides of the bowl.
- Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (you can chill it for up to 24 hours if you wish).
- Preheat Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape the Dough: Use a cookie scoop or a 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 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. 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
These cookies are best served fresh, with their soft texture and creamy frosting. They make a wonderful treat for gatherings, parties, or as a cozy dessert after dinner. Pair them with a cup of coffee or tea for a relaxing snack.
How to Store Soft Pumpkin Cookies
To keep your cookies fresh, store them in an airtight container in the refrigerator. They will stay good for up to 3 days. If you want to keep them longer, you can freeze the un-frosted cookies for up to a month. Just thaw them and frost before serving.
Tips to Make Soft Pumpkin Cookies
- Make sure your butter is softened at room temperature for easier creaming.
- Chill the dough for the best texture and flavor.
- Don’t skip the spices, as they are key to that warm fall flavor.
- Use a cookie scoop for uniform cookies that bake evenly.
Variation
You can add chocolate chips, walnuts, or raisins to the dough for added flavor and texture. This allows you to customize your cookies to your preferences.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree for this recipe to avoid extra spices and sugar present in pie filling.
What if I don’t have cream cheese?
You can substitute cream cheese frosting with a simple buttercream made from just butter, powdered sugar, and milk.
Can I freeze the cookies?
Yes, you can freeze the un-frosted cookies. Just store them in an airtight container and frost them when you’re ready to serve!