Soft Pumpkin Cookies Best Recipe w Cream Cheese Frosting

Hi there, friend! As the leaves start to change and that crisp autumn air fills our lungs, I can’t help but think of all the comforting treats that make this season so special. One of my all-time favorites? Soft pumpkin cookies, slathered in creamy, dreamy cream cheese frosting. Seriously, is there anything better? Every bite brings back warm memories of cozy afternoons spent baking with loved ones, the scent of pumpkin and spices wafting through the house, making everyone feel welcome and at home.

These soft pumpkin cookies are not just a seasonal delight; they’re little pockets of happiness that you can enjoy year-round. Whether you’re hosting a gathering, looking for a sweet treat for your kids’ lunchboxes, or simply indulging in some self-care with a cookie and a good book, these cookies have got you covered. So, let’s get ready to whip up what I confidently call the best pumpkin cookies around!

Why You’ll Love This Recipe

• Super soft and moist with a perfect spiced flavor.
• Easy to make, even on a busy weeknight!
• Perfectly paired with delicious cream cheese frosting.
• Great for sharing at parties or special occasions!
• Freezer-friendly for those cookie cravings anytime!

Ingredients

Before we dive into the baking, let’s gather our ingredients! Here’s what you’ll need for these divine pumpkin cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice (optional, but adds nice depth!)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling!)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2-3 cups powdered sugar (depending on desired sweetness)
• 1 teaspoon vanilla extract

Make sure to use fresh spices for that warm, aromatic essence that’ll have everyone begging for the recipe!

Step-by-Step Instructions

Okay, let’s get baking! Follow these simple steps for the most delicious pumpkin cookies:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Nothing sets the mood quite like the pre-baking excitement!
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. This gets those delicious spices all friendly with the flour.
3. Cream the butter and sugars: In another bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes. This is where the magic begins to happen!
4. Add the egg and vanilla: Mix in the egg and vanilla extract until fully combined. You’re going to love this aroma!
5. Incorporate the pumpkin: Gently stir in the pumpkin puree until the mixture is smooth. It should feel creamy and luscious at this point.
6. Combine wet and dry ingredients: Gradually add the flour mixture to the pumpkin mixture. Stir just until combined—watch out! You don’t want overmixed dough, or your cookies will be tough!
7. Shape your cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving some space between each (they spread out a bit).
8. Bake to perfection: Bake in the preheated oven for 12-15 minutes. The cookies should look set and slightly golden but still soft in the center. A toothpick should come out clean with just a few crumbs. You might want to keep an eye on them; the last thing you want is a batch of burnt cookies!
9. Cool down: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This part is important—allowing them to cool will help them firm up a little bit!

Once your cookies are cool, it’s time for the frosting!

10. Make the frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until it reaches your desired sweetness and consistency. Finally, mix in the vanilla extract.
11. Frost those cookies: Using a spatula or a piping bag, generously frost each cooled cookie. You can even get creative and sprinkle some extra cinnamon on top for a beautiful presentation!

Pro Tips & Variations

Now that we’ve got the basics down, let’s chat about some fun twists and tips!

• Add nuts: For some crunch, consider folding in chopped pecans or walnuts into the cookie dough before baking!
• Spice variations: Experiment with spices! A dash of cloves can really amp up the flavor. Trust your taste buds.
• Gluten-free option: Swap out all-purpose flour with a gluten-free blend. Just make sure it has a good binding agent.
• Storage tips: If you have some cookies left (if!), store them in an airtight container, and they’ll stay fresh for about a week. Or freeze un-frosted cookies for up to three months!

Serving Suggestions

These soft pumpkin cookies shine on their own, but they love to be accessorized! Here are some cozy serving ideas:

• Pair them with a cup of hot apple cider or spicy chai tea.
• Serve them on a festive platter at your next gathering; they’re just too pretty to hide away!
• For breakfast (why not?), enjoy them alongside a warm cup of coffee or a splash of cream with your favorite tea.

Storage Tips

So, you’ve made these delectable cookies and now have leftovers—lucky you! Here’s how to keep those precious cookies fresh:

• Room Temperature: Store in an airtight container for up to five days. Keep them somewhere cool and away from direct sunlight to maintain that soft texture!
• Refrigeration: If you live in a warm climate or just love cold cookies (I’m not judging), you can refrigerate them for up to a week.
• Freezing: For longer storage, freeze the cookies (without frosting) in a single layer on a baking sheet, then transfer them to an airtight freezer bag once frozen solid. They’ll keep for about three months. When you’re ready to indulge, just thaw them overnight in the fridge or let them sit out for a bit!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to roast and puree the pumpkin until it’s smooth. You’ll need about 1 cup of fresh pumpkin puree, just like the canned variety.

Why are my cookies flat?

If your cookies flatten out, it might be because the dough was too warm before baking or you overmixed the batter. Make sure to chill the dough for about 30 minutes before baking if this happens!

How can I make the frosting sweeter or less sweet?

It’s all about personal preference! Start by adding one cup of powdered sugar, then taste it. You can add more sugar to increase sweetness or mix in a bit of milk if it’s too sweet for your liking!

Can I make these cookies vegan?

Yes! You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use vegan butter and your favorite dairy-alternative cream cheese for the frosting.

Conclusion

There you have it! Soft pumpkin cookies that are sure to warm your heart and home with every bite. I hope this recipe brightens your day and adds some holiday spirit to your kitchen! Have you tried making these cookies? I’d love to hear how yours turn out or any fun variations you tried. Drop a comment below and let’s swap cookie tales!

Soft Pumpkin Cookies Best Recipe w Cream Cheese Frosting

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• Author: mery
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

Indulge in soft pumpkin cookies with creamy frosting Discover the best recipe for a delightful fall treat everyone will love Perfectly spiced fluffy

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice (optional)

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup canned pumpkin puree

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2–3 cups powdered sugar

1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.

In another bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the egg and vanilla extract until fully combined.

Gently stir in the pumpkin puree until the mixture is smooth.

Gradually add the flour mixture to the pumpkin mixture until just combined.

Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.

Bake in the preheated oven for 12-15 minutes until set and slightly golden.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

In a mixing bowl, beat together the softened cream cheese and butter until smooth.

Gradually add powdered sugar until desired sweetness is reached and mix in the vanilla extract.

Frost each cooled cookie and serve.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 180 calories
• Sugar: 12 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 29 grams
• Fiber: 1 gram
• Protein: 2 grams

Keywords: pumpkin cookies, soft cookies, cream cheese frosting, fall desserts, autumn treats