Description
These Best Soft Pumpkin Cookies with Cream Cheese Frosting are delightfully tender and moist, infused with warm spices like cinnamon, nutmeg, and cloves. Topped with a rich, creamy frosting, they are perfect for fall gatherings or whenever you crave a comforting, spiced treat.
Ingredients
Scale
Cookie 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
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined and evenly distributed.
- Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar for 2-3 minutes until the mixture becomes light, fluffy, and pale in color, which helps create tender cookies.
- Add Egg & Vanilla (Dough): Beat in the large egg until just combined. Then, add the vanilla extract and mix gently to incorporate the flavors without overworking the dough.
- Add Pumpkin Puree: Pour in the pumpkin puree (ensure it is pure pumpkin, not pie filling) and beat on low speed just until combined, adding moisture and flavor to the dough.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three separate additions, mixing on the lowest speed after each addition just until no dry flour streaks remain, taking care not to overmix to keep cookies soft.
- Scoop & Bake Cookies: Using a tablespoon or cookie scoop, form 2-tablespoon rounded portions of dough. Place them spaced about 2 inches apart on the prepared baking sheets. Bake for 10-14 minutes until the edges are set and lightly golden but the centers still look soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Make sure the cookies are fully cooled before frosting.
- Make Cream Cheese Frosting: In a clean large bowl, beat the softened cream cheese and butter with an electric mixer for 2-3 minutes until the mixture is completely smooth, creamy, and fluffy without lumps.
- Add Powdered Sugar & Vanilla (Frosting): Gradually add the sifted powdered sugar on low speed until incorporated. Increase mixer speed to medium and beat until the frosting is light, smooth, and fluffy. Finally, beat in the vanilla extract for flavor.
- Frost & Serve Cookies: Once the cookies are completely cooled, generously spread or pipe the cream cheese frosting over each cookie. Optionally, sprinkle lightly with ground cinnamon or nutmeg for extra spice. Serve immediately and enjoy the soft, spiced goodness.
Notes
- Ensure cookies are completely cooled before frosting to prevent the frosting from melting.
- You can store unfrosted cookies in an airtight container at room temperature for up to 3 days.
- The cream cheese frosting can be refrigerated and brought back to room temperature before use.
- For a more intense pumpkin flavor, consider adding a pinch of ginger or allspice to the dry ingredients.
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that alter the recipe.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, soft pumpkin cookies, cream cheese frosting, fall cookies, spiced cookies, easy pumpkin dessert, Thanksgiving cookies
