Description
These Soft Pumpkin Cookies are a perfect fall treat featuring a tender, spiced pumpkin-flavored cookie base topped with a creamy and tangy cream cheese frosting. Infused with warm spices like cinnamon, nutmeg, and cloves, they are irresistibly moist and flavorful, making them ideal for seasonal celebrations or cozy afternoons.
Ingredients
Scale
Cookie Dough
- 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
Cream Cheese Frosting
- 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
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- 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 to ensure even mixing.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep the cookies tender.
- Chill the Dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour and up to 24 hours to allow flavors to meld and dough to firm up.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set but still soft.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
- 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.
- Gradually Add Powdered Sugar (Frosting): Gradually add the powdered sugar, one cup at a time, beating on low speed until fully combined and smooth.
- 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 a spreadable consistency.
- Frost the Cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting evenly over each cookie.
- Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon for added texture and flavor.
- Serve and Enjoy: Serve these delicious pumpkin cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days to keep them fresh.
Notes
- For best results, chill the cookie dough before baking to improve texture and flavor.
- You can substitute heavy cream for milk in the frosting for a richer texture.
- Make sure the cookies are completely cool before frosting to prevent melting.
- These cookies can be frozen un-frosted for up to 3 months; thaw and frost when ready to serve.
- Adjust spice quantities to taste, adding a pinch of ginger or allspice for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting (about 40g)
- Calories: 210
- Sugar: 22g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, soft pumpkin cookies, cream cheese frosting, fall desserts, spiced cookies, pumpkin dessert
