Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Introduction
These soft pumpkin cookies with cream cheese frosting are perfect for fall gatherings or a cozy treat any time. Moist and flavorful with a hint of pumpkin spice, they’re topped with a smooth, tangy frosting that complements the cookies beautifully.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 3 tbsp butter
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat the softened butter with granulated sugar and brown sugar until smooth and creamy.
- Step 3: Stir in the pumpkin puree, egg, and vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Step 6: Scoop the dough onto the prepared baking sheet, spacing the cookies apart to allow for spreading.
- Step 7: Bake for 13–15 minutes, baking a bit longer if cookies are larger. Let the cookies cool completely before frosting.
- Step 8: To make the frosting, beat the softened cream cheese and butter together until smooth.
- Step 9: Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
- Step 10: Spread the cream cheese frosting over the cooled cookies. Optionally, sprinkle with extra pumpkin pie spice or chopped nuts for garnish.
Tips & Variations
- Use canned pumpkin puree for convenience, or make your own for a fresher flavor.
- For a firmer cookie, reduce the pumpkin puree slightly.
- Add chopped nuts or chocolate chips to the dough for added texture.
- Try swapping pumpkin pie spice with cinnamon and nutmeg for a different spice profile.
- Chill the dough before baking to prevent spreading and keep cookies thicker.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese frosting fresh. Let cookies come to room temperature before serving for the best texture. You can also freeze unfrosted cookies in a sealed container for up to 3 months; frost them after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie mix instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pumpkin pie mix, because the mix contains added spices and sweeteners that can alter the flavor and texture of the cookies.
How can I make these cookies dairy-free?
Substitute the butter and cream cheese with dairy-free alternatives like margarine or vegan cream cheese, and ensure your powdered sugar does not contain dairy ingredients.
Print
Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These soft pumpkin cookies with cream cheese frosting are a perfect fall treat, combining warm pumpkin spices with a rich and creamy frosting. They are tender, flavorful, and ideal for holiday gatherings or any cozy occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 3 tbsp butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is smooth and creamy.
- Add Wet Ingredients: Incorporate the pumpkin puree, egg, and vanilla extract into the butter and sugar mixture. Blend until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen cookies.
- Shape Cookies: Scoop the dough onto the prepared baking sheet, leaving space between them to allow spreading during baking.
- Bake: Bake the cookies for 13–15 minutes, or slightly longer if making larger cookies. The cookies should be set but soft. Allow them to cool completely on a wire rack.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Flavor: Gradually add powdered sugar and vanilla extract to the cream cheese mixture, continuing to beat until the frosting is light and fluffy.
- Frost Cookies: Spread the cream cheese frosting evenly over the cooled cookies. Optionally, sprinkle with additional pumpkin pie spice or chopped nuts for extra flavor and crunch.
Notes
- Ensure the pumpkin puree is well drained if homemade to avoid excess moisture in the dough.
- Do not overmix the cookie dough to keep the cookies soft and tender.
- For an extra festive touch, sprinkle the frosted cookies with cinnamon or finely chopped pecans.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Bring refrigerated cookies to room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, cream cheese frosting, fall dessert, soft cookies, pumpkin spice cookies, holiday treats
