Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Introduction

Soft Pumpkin Cookies are a delightful fall treat, boasting warm spices and a tender texture. Topped with creamy cream cheese frosting, these cookies offer a perfect balance of sweetness and seasonal flavor that’s sure to please any crowd.

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 (for frosting)
• 2-4 tablespoons milk or heavy cream (for frosting)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
2. Step 2: In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
3. Step 3: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract, mixing until smooth. Scrape down the bowl sides as needed.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
5. Step 5: Cover the dough and chill in the refrigerator for at least 1 hour, up to 24 hours for best results.
6. Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
9. Step 9: Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the frosting, cream together the softened cream cheese and butter until smooth and creamy.
11. Step 11: Gradually beat in powdered sugar, one cup at a time, mixing on low speed until combined.
12. Step 12: Stir in the vanilla extract, then add milk or cream one tablespoon at a time until the frosting reaches your desired consistency.
13. Step 13: Frost the completely cooled cookies. Optionally, decorate with sprinkles, chopped nuts, or a dusting of cinnamon.
14. Step 14: Serve immediately or store in an airtight container in the refrigerator.

Tips & Variations

• Don’t overmix the dough to keep cookies soft and tender.
• Chilling the dough helps control spreading and enhances flavor.
• Use room temperature ingredients to achieve a smooth, creamy frosting.
• Adjust spices like ginger or allspice to customize the flavor.
• Reduce powdered sugar in the frosting for a less sweet option.

Storage

Store these cookies in an airtight container in the refrigerator for up to 3 days. Before serving, you can let them come to room temperature or enjoy them chilled. The frosting will keep creamy and fresh when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, not pumpkin pie filling, because pie filling contains added spices and sweeteners that can affect the cookie’s texture and flavor.

How do I prevent my cookies from spreading too much?

Chilling the dough for at least an hour before baking is key to preventing excessive spreading. Also, avoid overmixing the dough, which can develop gluten and lead to tougher cookies.

Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

Soft Pumpkin Cookies are tender and flavorful cookies infused with warm spices and pumpkin puree, topped with a smooth and creamy cream cheese frosting. These cookies strike the perfect balance between soft texture and cozy autumn flavors, making them an ideal treat for fall gatherings or anytime you crave a comforting dessert.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 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

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

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
3. Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until well combined, then add the egg and vanilla extract and mix until smooth. Scrape down the sides of the bowl as needed.
4. Gradually Add Dry Ingredients: Slowly incorporate the dry ingredient mixture into the wet ingredients using low speed, mixing just until combined. Avoid overmixing to keep the cookies tender.
5. 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, to firm up and enhance flavor.
6. Preheat Oven: Set the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Scoop and Shape the Dough: Use a cookie scoop or spoon to place rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
8. Bake the Cookies: Bake the cookies for 10-12 minutes until the edges are lightly golden and centers are set but soft.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
10. Cream Butter and Cream Cheese (Frosting): In a large bowl or mixer, cream together the softened cream cheese and butter until smooth and creamy.
11. Gradually Add Powdered Sugar (Frosting): Add the powdered sugar gradually, about one cup at a time, beating on low speed until fully combined.
12. Add Vanilla Extract and Milk (Frosting): Mix in the vanilla extract. Add milk or heavy cream one tablespoon at a time until you achieve the desired frosting consistency.
13. Frost the Cookies: Once cookies are completely cooled, spread or pipe the cream cheese frosting evenly on top.
14. Optional Decorations: Garnish frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon if desired.
15. Serve and Enjoy: Serve immediately or store frosted cookies in an airtight container in the refrigerator for up to 3 days.

Notes

• Don’t Overmix: Mixing the dough too much will develop gluten and make the cookies tough. Mix until just combined.
• Chill the Dough: Chilling is important to ensure cookies hold their shape and flavor is enhanced.
• Use Room Temperature Ingredients: Softened butter and cream cheese produce a smoother and more stable frosting.
• Adjust Sweetness: Feel free to reduce powdered sugar in the frosting if you prefer a less sweet finish.
• Spice it Up: Experiment with adding a pinch of ground ginger or allspice for a more complex spice profile.

Keywords: pumpkin cookies, soft cookies, cream cheese frosting, fall dessert, pumpkin spice cookies, homemade cookies