Soft Pumpkin Cookies with Cream Cheese Frosting

I still remember the first time I tried a soft pumpkin cookie. It was a chilly autumn afternoon, and I was at my grandma’s house, helping her bake for a family gathering. The warmth of the kitchen and the spice-laden aroma made my heart sing. When those cookies came out of the oven, they were soft, sweet, and topped with the creamiest frosting I had ever tasted. Each bite was like a hug in cookie form, and I knew I’d found a treat that would be a staple in my life. Nowadays, I whip up this Soft Pumpkin Cookie recipe whenever I crave that nostalgic fall flavor.

This recipe combines the perfect amount of spices with the delightful sweetness of pumpkin, creating a cookie that feels cozy and comforting. The cream cheese frosting adds a rich finish that will keep everyone coming back for seconds. Trust me, if you try these cookies, they’re sure to become a favorite in your home too!

Why Make This Recipe

These Soft Pumpkin Cookies with Cream Cheese Frosting are the ideal treat for any fall gathering or just a cozy evening at home. They’re not only soft and delicious but also incredibly easy to make. With a few simple ingredients, you can have a batch of warm cookies that can brighten up any day. The addition of cream cheese frosting takes these cookies to a whole new level, making them a delightful and indulgent treat that everyone will love.

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

Directions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
3. 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 of the bowl.
4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (you can chill it for up to 24 hours if you want to prepare it in advance).
6. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. 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.
11. Gradually Add Powdered Sugar (Frosting): Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
12. 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.
13. Frost the Cookies: Once the cookies are completely cool, frost them with the cream cheese frosting.
14. Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a dusting of cinnamon.
15. Serve and Enjoy: Serve the frosted cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Tips to Make Soft Pumpkin Cookies

• Make sure your butter is softened to room temperature for the best fluffiness.
• Chilling the dough is essential; it helps the cookies hold their shape during baking.
• Always check the consistency of your frosting; if it’s too thick, add more milk.

How to Serve Soft Pumpkin Cookies

These cookies are perfect on their own or served alongside a warm cup of coffee or tea. They’re a great addition to any fall gathering or family get-together. For festive occasions, consider placing them on a platter with seasonal decorations for a lovely display.

How to Store Soft Pumpkin Cookies

Store your cookies in an airtight container in the refrigerator for up to 3 days. If you’d like to keep them fresh for a longer period, you can freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container!

Variation

You can easily customize these cookies by adding chocolate chips, nuts, or even dried cranberries for a twist. If you’re feeling adventurous, try incorporating white chocolate chips into the frosting for extra sweetness.

FAQs

Can I use pumpkin pie filling instead of pure pumpkin puree?
No, it’s best to use pure pumpkin puree for this recipe as pumpkin pie filling contains additional sugars and spices.

How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that’s suitable for baking.

Why did my cookies spread too much?
If your cookies spread too much, it’s likely because the dough wasn’t chilled long enough. Make sure to chill the dough thoroughly before baking for the best results.

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