Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Introduction

Soft pumpkin cookies with a luscious cream cheese frosting are the perfect treat for fall or any time you crave a cozy, sweet snack. This recipe combines warm spices and rich pumpkin puree for moist, flavorful cookies topped with a smooth, tangy frosting.

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 (for cookies)
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract (for cookies)
• 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)

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Ensure all cold ingredients (butter, cream cheese, egg) are at room temperature.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Step 3: In a large bowl, cream 1 cup softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Step 4: Beat in the large egg and 1 teaspoon vanilla extract until fully incorporated and smooth.
5. Step 5: Mix in 1 cup pumpkin puree on low speed until just combined, ensuring no streaks remain.
6. Step 6: Gradually add the whisked dry ingredients to the pumpkin mixture, mixing on low speed until just combined. Do not overmix; stop when flour streaks disappear. The dough will be soft and sticky.
7. Step 7: Scoop rounded spoonfuls of dough (1.5-2 tablespoons) onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-14 minutes, until edges are lightly golden and centers are set but still soft. Avoid overbaking.
8. Step 8: Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Make sure cookies are completely cool before frosting.
9. Step 9: In a large bowl, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth, creamy, and lump-free, about 2-3 minutes.
10. Step 10: Gradually add 4 cups sifted powdered sugar on low speed until incorporated. Increase speed to medium-high and beat for 1-2 minutes until light and fluffy. Stir in 2 teaspoons vanilla extract. Optionally, add 1-2 tablespoons milk or heavy cream for desired spreadable consistency.
11. Step 11: Spread a generous amount of frosting onto each completely cooled cookie. Optionally, garnish with a pinch of cinnamon, nutmeg, or finely chopped nuts. Serve at room temperature.

Tips & Variations

• Use real pumpkin puree rather than pumpkin pie filling to control sweetness and spice levels.
• For extra flavor, add 1/2 cup chopped pecans or walnuts into the dough before baking.
• If you prefer a spicier cookie, increase cinnamon to 1 1/2 teaspoons and nutmeg to 1 teaspoon.
• To make the frosting lighter, substitute half the cream cheese with Greek yogurt (add just before frosting for best texture).

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, bring to room temperature for 15-20 minutes before serving. Unfrosted cookies can be frozen for up to 3 months; store frosted cookies for up to 1 month, layering with parchment paper to prevent sticking.

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 plain pumpkin puree, not pie filling, because pie filling contains added sugars and spices that can alter the flavor and texture of the cookies.

How do I prevent the cream cheese frosting from becoming too runny?

Make sure the cream cheese and butter are softened but not melted. Add powdered sugar gradually and chill the frosting if it becomes too soft. Adding a small amount of powdered sugar can also help thicken it if needed.

Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 100 reviews

• Author: Noah
• Total Time: 32 minutes
• Yield: About 36 cookies 1x

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Description

These soft pumpkin cookies are a delightful fall treat, perfectly spiced with cinnamon, nutmeg, and cloves, and topped with a rich, creamy cream cheese frosting. Easy to make and wonderfully moist, they are ideal for holiday parties, cozy afternoons, or anytime you want a comforting, flavorful cookie.

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Ingredients

Scale 1x2x3x

For the Cookies

• 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

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

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Instructions

1. Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Make sure cold ingredients like butter, cream cheese, and egg are brought to room temperature to ensure proper creaming and smooth dough.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices and leavening agent are evenly distributed in the dough.
3. Cream Butter and Sugar: Using an electric mixer, beat 1 cup softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step incorporates air and creates the perfect cookie texture.
4. Add Egg and Vanilla: Beat in the large egg and 1 teaspoon vanilla extract until fully mixed and the batter is smooth, ensuring even flavor and structure.
5. Incorporate Pumpkin Puree: Mix in 1 cup pumpkin puree on low speed just until combined, making sure the mixture is uniform with no streaks.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, mixing on low speed until just incorporated. Avoid overmixing, which can toughen the cookies; stop when flour streaks disappear. The dough will be soft and sticky.
7. Scoop and Bake Cookies: Use rounded spoonfuls (1.5 to 2 tablespoons) of dough and place them about 2 inches apart on the lined baking sheets. Bake for 10 to 14 minutes until edges show a light golden hue and centers appear set but remain soft. Avoid overbaking to keep cookies tender.
8. Cool Cookies: Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. It is crucial that the cookies are completely cooled before frosting to prevent melting.
9. Prepare Cream Cheese Frosting Base: In a large bowl, beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth, creamy, and lump-free, about 2 to 3 minutes.
10. Add Powdered Sugar and Vanilla: Gradually incorporate 4 cups sifted powdered sugar on low speed until combined. Then increase mixer speed to medium-high and beat for 1 to 2 minutes until the frosting is light and fluffy. Stir in 2 teaspoons vanilla extract. For a smoother consistency, optionally add 1 to 2 tablespoons of milk or heavy cream.
11. Frost and Serve: Spread a generous amount of frosting on each completely cooled cookie. Optionally, garnish with a pinch of cinnamon, nutmeg, or finely chopped nuts for an extra touch of flavor. Serve at room temperature.
12. Storage: Store frosted cookies in an airtight container in the refrigerator for up to 3 to 4 days. Before serving, allow them to come to room temperature for 15 to 20 minutes for the best flavor and texture. Unfrosted cookies may be frozen for up to 3 months, while frosted cookies can be frozen for 1 month if layered with parchment paper to prevent sticking.

Notes

• Make sure all refrigerated ingredients are at room temperature before starting to ensure proper mixing and texture.
• Do not overmix the dough once the flour is added to keep the cookies soft and tender.
• Allow cookies to cool completely before frosting to prevent the frosting from melting.
• Optional garnishes like a sprinkle of cinnamon, nutmeg, or chopped nuts add an attractive and tasty finishing touch.
• Frosted cookies should be refrigerated but brought back to room temperature before serving for optimal taste and texture.
• This recipe yields soft, moist cookies; slight underbaking is preferable to keep them tender.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cookies, soft cookies, cream cheese frosting, fall cookies, pumpkin dessert, spiced cookies, holiday cookies