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Soft Pumpkin Cookies with Cream Cheese Frosting

The Ultimate Soft Pumpkin Cookies with Cream Cheese Frosting

These Soft Pumpkin Cookies with Cream Cheese Frosting are a delightful fall treat, boasting tender textures and rich flavors that evoke seasonal joy.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Can substitute with a gluten-free blend if needed.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 2 teaspoons ground cinnamon Adjust to taste for a bolder flavor.
  • 1 teaspoon ground nutmeg Use freshly grated for better aroma.
  • 1 teaspoon ground cloves Reduce if intensity is a concern.
  • ½ teaspoon salt Important ingredient in baking.
  • ½ cup unsalted butter Salted butter can be used, reduce added salt.
  • 1 cup granulated sugar Brown sugar offers a deeper flavor.
  • 1 cup pumpkin puree Use pure pumpkin, not pie filling.
  • 1 large egg No substitutes without changing texture.
  • 1 teaspoon vanilla extract Pure vanilla extract is preferred.
For the Cream Cheese Frosting
  • 4 ounces cream cheese Full-fat is recommended.
  • 4 tablespoons unsalted butter Margarine can be used in a pinch.
  • 2 cups powdered sugar Sift for a smooth texture.
  • 1 teaspoon vanilla extract Add gradually to reach desired sweetness.

Equipment

  • Mixing Bowl
  • Electric mixer
  • baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
  5. Blend in the pumpkin puree at low speed until just combined.
  6. Gradually add the dry ingredients to the pumpkin mixture, mixing until just incorporated.
  7. Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart, and bake for 10 to 14 minutes.
  8. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. In a mixing bowl, beat together the cream cheese and unsalted butter until smooth, then gradually add the powdered sugar and vanilla extract.
  10. Frost the cooled cookies with the cream cheese frosting and serve at room temperature.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store leftover frosted cookies in an airtight container in the refrigerator for 3-4 days. Unfrosted cookies can be frozen for up to 3 months.

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