Why Make This Recipe
Soft pumpkin cookies with cream cheese frosting are a delightful treat for any occasion. These cookies combine the warm, cozy flavors of fall into a scrumptious dessert that everyone loves. They are perfect for gatherings, holidays, or just a sweet treat any day of the week.
The flavor of pumpkin pairs beautifully with spices like cinnamon and nutmeg, creating a rich taste that brings comfort to all who taste them. The cream cheese frosting adds an extra layer of sweetness and creaminess that takes these cookies to the next level.
Whether you are looking to impress friends and family or simply want to satisfy your sweet tooth, these cookies are a great choice. Making them is simple, and they require common ingredients that you likely already have in your kitchen. Plus, your home will smell amazing as they bake!
How to Make Soft Pumpkin Cookies with Cream Cheese Frosting
Making soft pumpkin cookies is an enjoyable process that anyone can follow. Let’s break it down into steps so that you can create this delicious treat with ease.
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
Directions
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step ensures that the baking soda and spices are well distributed throughout the flour.
Cream Butter and Sugar
- In a large bowl or stand mixer, cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This process incorporates air into the dough, helping the cookies rise.
Add Pumpkin Puree, Egg, and Vanilla
- Beat in the pumpkin puree until it is well combined. Then, add the egg and the vanilla extract to the mixture and mix until it is smooth. Don’t forget to scrape down the sides of the bowl to make sure everything is mixed evenly.
Gradually Add Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. It is important not to overmix at this stage, as it can make the cookies tough.
Chill the Dough
- Once mixed, cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour. If you have time, letting it chill up to 24 hours can enhance the flavor and texture.
Preheat Oven
- Before you take out the dough, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Scoop and Shape the Dough
- Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
Bake the Cookies
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set. Keep an eye on them to prevent overbaking.
Cool the Cookies
- Once baked, remove the baking sheets from the oven. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Cream Butter and Cream Cheese (Frosting)
- While the cookies cool, make the cream cheese frosting. In a large bowl or stand mixer, cream together the softened cream cheese and butter until it is smooth and creamy.
Gradually Add Powdered Sugar (Frosting)
- Gradually add the powdered sugar to the cream cheese mixture, one cup at a time. Beat on low speed until everything is combined.
Add Vanilla Extract and Milk (Frosting)
- Beat in the vanilla extract. Then, add milk or heavy cream one tablespoon at a time until the frosting reaches your desired consistency. You want it to be spreadable but not too runny.
Frost the Cookies
- Once the cookies are completely cool, frost them with the cream cheese frosting using a spatula or a knife.
Optional Decorations
- If you want to add a little fun, decorate the frosted cookies with sprinkles, chopped nuts, or a dusting of cinnamon.
Serve and Enjoy
- Serve the frosted cookies immediately or store them in an airtight container in the refrigerator for up to 3 days.
How to Serve Soft Pumpkin Cookies with Cream Cheese Frosting
Serving soft pumpkin cookies is easy and enjoyable. These cookies can be served at room temperature, making them friendly for gatherings or after-school snacks. When serving, you may want to place them on a decorative plate or cake stand to showcase your delicious creation.
Consider pairing these cookies with milk, hot cider, or a cup of coffee or tea. The flavors of the pumpkin cookies complement these beverages perfectly. Make sure to have a napkin handy, as the cream cheese frosting can be a bit messy!
How to Store Soft Pumpkin Cookies with Cream Cheese Frosting
To keep your soft pumpkin cookies fresh, store them in an airtight container. Place parchment paper between layers of cookies to avoid sticking. They can be kept in the refrigerator for up to 3 days.
If you want to store them for a longer period, consider freezing unfrosted cookies. You can freeze them in a single layer on a baking sheet, then transfer them to an airtight container once frozen. This way, you can frost them fresh when you’re ready to enjoy them!
Tips to Make Soft Pumpkin Cookies with Cream Cheese Frosting
Use Fresh Ingredients: Ensure your baking powder and spices are fresh for the best flavor and rise.
Chill the Dough: Chilling the dough helps to enhance the cookie’s texture.
Don’t Overbake: Keep a close eye when baking. Overbaked cookies can become dry and lose their soft texture.
Experiment with Spices: Feel free to adjust the spices according to your taste. More cinnamon or even ginger can add a unique twist.
Frosting Consistency: Adjust the milk in the frosting to achieve your preferred consistency. Thicker frosting can make for a fun, piled-on look!
Variations
While the classic soft pumpkin cookies with cream cheese frosting is a favorite, there are various ways to mix things up. Consider adding chocolate chips, nuts, or dried fruit for an extra burst of flavor. You can also try spicing up the frosting by adding a dash of orange zest or a hint of maple syrup for a unique flavor profile.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which will change the taste and sweetness of the cookies. Always use plain pumpkin puree for this recipe.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden brown, and the centers feel set. They will continue to cook slightly as they cool on the baking sheet.
3. Can I make these cookies ahead of time?
Yes, you can make the cookie dough ahead of time and chill it in the refrigerator for up to 24 hours. You can also freeze baked cookies for later enjoyment. Just frost them before serving for best results.
Now that you have all the details, you are ready to bake soft pumpkin cookies with cream cheese frosting. Enjoy making this delicious dessert and share it with your friends and family!
Print
Soft Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 90 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Warm, cozy pumpkin cookies topped with creamy frosting, perfect for any occasion.
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 (for frosting)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2–4 tablespoons milk (or heavy cream), for desired frosting consistency
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Beat in the pumpkin puree until well combined, then add egg and vanilla extract.
- Gradually add the dry ingredients to the wet mixture; mix on low speed until just combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between each.
- Bake for 10 to 12 minutes, until edges are lightly golden brown and centers are set.
- Cool the cookies on a wire rack.
- For frosting, cream together the softened cream cheese and butter until smooth, then gradually add powdered sugar and mix in vanilla and milk until desired consistency.
- Frost fully cooled cookies and decorate if desired.
Notes
Store in an airtight container for up to 3 days. For longer storage, freeze unfrosted cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, cream cheese frosting, fall desserts
