Description
These Soft Pumpkin Cookies are delightfully moist and flavorful, packed with warm spices and topped with a creamy vanilla cream cheese frosting. Perfect for fall gatherings or anytime you crave a tender, sweet cookie with the comforting taste of pumpkin and spice.
Ingredients
Scale
Dry 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
Cookie Ingredients
- 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
Cream Cheese Frosting
- 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
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside for later use to ensure even distribution of the spices and leavening agents.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes. This step is crucial for creating a tender texture in the cookies.
- Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until fully incorporated. Then add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl to ensure even mixing.
- Gradually Add Dry Ingredients: Slowly mix the dry flour mixture into the wet ingredients on low speed until just combined. Avoid overmixing to keep the cookies soft and tender.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours. Chilling firms up the dough for easier handling and enhances flavor.
- Preheat Oven: Set your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes, until the edges are lightly golden and centers are set but still soft.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. Cooling prevents the frosting from melting immediately.
- Cream Butter and Cream Cheese (Frosting): In a clean bowl or stand mixer, beat together the softened cream cheese and butter until the mixture is smooth and creamy, providing the perfect base for the frosting.
- Gradually Add Powdered Sugar (Frosting): Add the powdered sugar one cup at a time, beating on low speed after each addition until fully combined and smooth.
- Add Vanilla Extract and Milk (Frosting): Stir in the vanilla extract, then add milk or heavy cream one tablespoon at a time, mixing until the frosting achieves your desired consistency—spreadable but thick.
- Frost the Cookies: Once cookies are completely cool, generously spread the cream cheese frosting over each cookie using a knife or piping bag.
- Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon for added texture and visual appeal.
- Serve and Enjoy: Serve the cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days to keep them fresh and flavorful.
Notes
- Ensure pumpkin puree used is pure pumpkin and not pumpkin pie filling, which contains additional spices and sugars.
- Chilling the dough helps to prevent spreading and enhances the cookie flavor.
- If you prefer a sweeter frosting, you can add more powdered sugar to taste.
- Cookies can be frozen either before or after baking; thaw completely before frosting.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 50g)
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: pumpkin cookies, soft cookies, pumpkin spice cookies, cream cheese frosting, fall dessert
