Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
Soft pumpkin cookies are like little bites of fall goodness! Their fluffy texture and warm spices make them perfect for cozy gatherings, holiday celebrations, or just a sweet treat at home. Top these cookies with creamy frosting, and you’ll experience a flavor explosion that’s both comforting and exciting. This recipe is super easy to follow, even for beginners, and guarantees memoralbe moments with family and friends. You’ll love serving these delightful treats on any occasion!
Why Make This Recipe
⏱️ Time Breakdown
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour 32 minutes (including chilling time)
Servings: About 24 cookies
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
✨ Kitchen Tools You’ll Need
« This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free. »
- Mixing bowls
- Measuring cups & spoons
- Wooden spoon or spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
Directions
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl (or stand mixer), cream 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.
- Gradually Add Dry Ingredients: Add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Chill the Dough: Cover with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours). ❄️
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until edges are lightly golden and centers are set. ⏰
- Cool the Cookies: Remove from the oven and let cool on baking sheets for a few minutes before transferring 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 mix in the powdered sugar, one cup at a time, beating on low speed until combined.
- Add Vanilla Extract and Milk (Frosting): Mix in the vanilla extract, then add milk one tablespoon at a time until frosting reaches desired consistency.
- Frost the Cookies: Once cool, frost the cookies with cream cheese frosting.
- Optional Decorations: Decorate with sprinkles, chopped nuts, or a dusting of cinnamon if desired. 🌟
- Serve and Enjoy: Serve immediately, or store them in an airtight container in the refrigerator for up to 3 days.
How to Serve Soft Pumpkin Cookies
Serve these delicious cookies on a beautiful plate at gatherings or alongside a cup of warm cider or pumpkin spice latte! They also make wonderful gifts when packaged in a cute box or tin. 🎁
How to Store Soft Pumpkin Cookies
Store these soft pumpkin cookies in an airtight container in the refrigerator to keep them fresh for up to 3 days. They can also be frozen for up to 3 months. Just thaw them before serving!
💡 Pro Tips
- If you want extra flavor, add chocolate chips or nuts to the dough.
- You can make the dough ahead of time and freeze it, just scoop and bake when you’re ready!
- Frosting can be made in advance, just store it in the fridge until ready to use.
Variation
For a twist, try adding white chocolate or caramel to the frosting! You can also substitute the pumpkin puree with sweet potato puree for a different flavor.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes! Just be sure to use plain pumpkin puree, not pumpkin pie filling.
2. How do I know when the cookies are done?
Cookies are ready when the edges are golden and the center is set. They will firm up as they cool.
3. Can I make these cookies gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.
4. How can I make the frosting dairy-free?
Use a dairy-free cream cheese alternative and dairy-free butter for the frosting.
