Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Introduction
These soft pumpkin cookies are perfect for fall, offering a tender texture and warm pumpkin spice flavor. Topped with creamy, smooth cream cheese frosting, they make a delightful treat for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 3 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar until smooth and creamy.
- Step 3: Mix in the pumpkin puree, egg, and 1 teaspoon vanilla extract until fully combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 5: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined—avoid overmixing.
- Step 6: Scoop dough onto the prepared baking sheet, spacing cookies to allow for spreading.
- Step 7: Bake for 13 to 15 minutes, or slightly longer for larger cookies, until edges are set. Allow cookies to cool completely on a wire rack.
- Step 8: To make the frosting, beat the softened cream cheese and butter in a bowl until smooth and creamy.
- Step 9: Add the powdered sugar and 1 teaspoon vanilla extract, beating until the frosting is smooth and fluffy.
- Step 10: Spread the cream cheese frosting over the cooled cookies. Optionally, sprinkle with extra pumpkin pie spice or chopped nuts for added texture and flavor.
Tips & Variations
- Ensure the butter and cream cheese are softened to room temperature for the creamiest frosting.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin labeled 100% pure without added spices or sugar.
- For a nutty twist, add chopped pecans or walnuts into the cookie dough or as a frosting topping.
- Swap the pumpkin pie spice with cinnamon and nutmeg if you prefer a milder spice blend.
Storage
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese frosting fresh. Bring to room temperature before serving for the best texture. You can also freeze the unfrosted cookies for up to 2 months and frost them after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree labeled 100% pure pumpkin works perfectly and makes the recipe easy year-round.
How do I prevent my cookies from spreading too much?
Chilling the cookie dough slightly before baking helps control spreading. Also, avoid overmixing the dough, as this can affect texture and shape.
Print
Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
These Soft Pumpkin Cookies with Cream Cheese Frosting are a delightful fall treat featuring tender, spiced pumpkin-flavored cookies topped with a rich, creamy frosting. Perfect for Thanksgiving or any cozy autumn gathering, these cookies combine warm pumpkin pie spices with a luscious cream cheese topping for a melt-in-your-mouth experience.
Ingredients
Cookie Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Cream Cheese Frosting Ingredients
- 8 oz cream cheese (softened)
- 3 tbsp butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is smooth and creamy. Then, mix in the pumpkin puree, egg, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough and maintain soft texture.
- Shape Cookies: Scoop spoonfuls of the dough onto the prepared baking sheet, leaving enough space between each cookie for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 13–15 minutes, or slightly longer if making larger cookies; the edges should be set but the cookies still soft in the center.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack to firm up before frosting.
- Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy, then gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Frost Cookies: Spread the cream cheese frosting evenly over the cooled cookies. Optionally, sprinkle with extra pumpkin pie spice or chopped nuts for added flavor and texture.
Notes
- For best results, use fresh pumpkin puree or well-drained canned pumpkin to avoid excess moisture in the dough.
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- Allow cookies to cool completely before frosting to prevent melting the cream cheese frosting.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies can be frozen without frosting; thaw completely, then frost before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, cream cheese frosting, fall cookies, soft cookies, pumpkin spice, Thanksgiving dessert
