Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
These Soft Pumpkin Cookies are a perfect seasonal treat combining warm spices, moist pumpkin puree, and a luscious cream cheese frosting. They bake up tender with a slight cakey texture, making them deliciously comforting and perfect for fall gatherings or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Cookies
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree, blotted dry with paper towels
- 2 cups all-purpose flour
Cream Cheese Frosting
- 1/2 cup unsalted butter, softened to room temperature
- 8 ounces cream cheese, softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Butter and Dry Ingredients: Using an electric mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 1 minute until smooth. Add the sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, mixing until all ingredients are well combined, scraping the bowl sides as needed.
- Add Egg, Vanilla, and Pumpkin: Beat in the egg and vanilla extract until fully incorporated and no yellow streaks remain. Then add the pumpkin puree and mix until thoroughly blended into the batter.
- Incorporate Flour: With the mixer on low speed, gradually add the all-purpose flour, then increase to medium speed and mix until the dough is completely combined. The cookie dough will be slightly wet but cohesive.
- Scoop and Bake: Using a heaping tablespoon or medium cookie scoop, drop dough balls spaced a few inches apart onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes or until the tops are set and no longer look wet. Allow cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and free of lumps. Gradually sift in the powdered sugar and add the vanilla extract. Beat the mixture for about 2 minutes until it becomes smooth and creamy.
- Frost Cookies: Once the cookies have cooled completely, spread the cream cheese frosting generously over each cookie. Serve immediately or store as desired.
Notes
- Homemade Pumpkin Pie Spice: Substitute pumpkin pie spice with 1/2 tsp additional cinnamon, 1/4 tsp ground ginger, 1/8 tsp nutmeg, and 1/8 tsp ground cloves.
- Storage: Store frosted cookies in an airtight container in the refrigerator for up to one week. When storing unfrosted, layer cookies between paper towels to prevent sticking.
- Freezing: Freeze unfrosted cookies on a baking sheet for 1-2 hours, then transfer to a reusable bag. Thaw overnight in the fridge before frosting and serving.
- Gluten-Free and Dairy-Free Option: Substitute vegan butter and 1:1 gluten-free baking flour, and use dairy-free cream cheese alternatives to make this recipe vegan and gluten-free, yielding delicious results.
Keywords: pumpkin cookies, soft pumpkin cookies, pumpkin spice cookies, cream cheese frosting, fall cookies, holiday cookies, easy pumpkin dessert
