Name: Best Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
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 unsalted butter, softened; 1 1/2 cups granulated sugar; 1 cup pumpkin puree (not pie filling); 1 large egg; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 2 teaspoons vanilla extract

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 unsalted butter, softened (for cookies)

1 1/2 cups granulated sugar

1 cup pumpkin puree (not pie filling)

1 large egg

1 teaspoon vanilla extract (for cookies)

8 ounces cream cheese, softened (for frosting)

1/2 cup unsalted butter, softened (for frosting)

4 cups powdered sugar

2 teaspoons vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 2: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.

Step 3: In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light, fluffy, and pale.

Step 4: Beat in the egg until just combined, then mix in the vanilla extract.

Step 5: Add the pumpkin puree to the wet mixture and beat on low speed until just combined.

Step 6: Gradually add the dry ingredients to the wet mixture in three additions, mixing on the lowest speed until just combined after each addition. Avoid overmixing; stop when no dry flour streaks remain.

Step 7: Scoop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-14 minutes, until edges are set and lightly golden, and centers still look soft.

Step 8: Remove from oven and let cookies cool on the baking sheets for 5 minutes. Then transfer them carefully to a wire cooling rack to cool completely. Ensure cookies are completely cool before frosting.

Step 9: To make the frosting, beat together the softened cream cheese and butter in a clean large bowl with an electric mixer for 2-3 minutes until smooth and fluffy without lumps.

Step 10: Gradually add the sifted powdered sugar on low speed until incorporated. Increase speed to medium and beat until the frosting is smooth, light, and fluffy. Mix in the vanilla extract.

Step 11: Once the cookies are completely cool, spread or pipe the cream cheese frosting generously onto each cookie. Optionally, sprinkle lightly with ground cinnamon or nutmeg. Serve immediately.

Tips & Variations

For extra moist cookies, use fresh pumpkin puree instead of canned.

If you prefer a spicier flavor, increase the amount of cinnamon and nutmeg slightly.

Chill the dough for 30 minutes before baking to prevent spreading.

Try adding chopped pecans or walnuts to the dough for a crunchy texture.

If you want a dairy-free option, substitute cream cheese and butter in the frosting with vegan alternatives.

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 spices and sugars that can affect the flavor and texture of the cookies.

How do I know when the cookies are done baking?

The cookies are ready when the edges are set and lightly golden, but the centers still look soft. They will firm up as they cool, giving you that perfect soft texture.