Soft Pumpkin Cookies With Cream Cheese Frosting Recipe

If you’re a fan of soft, pillowy cookies with a hint of fall spices and a decadent cream cheese frosting, these Soft Pumpkin Cookies with Cream Cheese Frosting are perfect for you! This recipe captures the essence of autumn in every bite, combining a delicate pumpkin flavor with a sweet and tangy frosting. Great for holiday gatherings, afternoon tea, or a cozy treat at home, these cookies are sure to become a favorite in your baking repertoire.

Ingredients Breakdown

Essential Ingredients for Pumpkin Cookies

• All-purpose flour (2 ½ cups or 312 g): Provides structure to the cookies, giving them a soft, tender crumb.
• Baking powder (1 teaspoon) and Baking soda (1 teaspoon): Leavening agents that help the cookies rise and stay fluffy.
• Pumpkin pie spice (1 tablespoon): A blend of cinnamon, nutmeg, ginger, and cloves that adds a warm, aromatic flavor.
• Salt (½ teaspoon): Balances the sweetness and enhances the overall flavor of the cookies.
• Unsalted butter (¾ cup or 170 g, room temperature): Adds moisture and a rich, buttery taste.
• Granulated sugar (¾ cup or 150 g) and Light brown sugar (½ cup or 100 g): Provide sweetness and a hint of caramel flavor from the molasses in the brown sugar.
• Canned pumpkin puree (1 ¼ cups or 305 g): The star ingredient that brings moisture, color, and a mild pumpkin flavor.
• Large egg (1, room temperature): Helps bind the ingredients together.
• Pure vanilla extract (1 teaspoon): Enhances the flavor of both the cookies and the frosting.

Must-Have Ingredients for Cream Cheese Frosting

• Block-style cream cheese (8 ounces or 226 g, softened but still cool): Gives the frosting its signature tangy flavor and creamy texture.
• Unsalted butter (¼ cup or 56 g, softened but still cool): Adds richness to the frosting and helps it set.
• Pure vanilla extract (1 teaspoon): Complements the cream cheese and adds depth to the frosting.
• Confectioners’ sugar (1 ¾ cups or 210 g, sifted): Sweetens the frosting and creates a smooth, spreadable consistency.

this RECIPE

Kitchen Equipment Needed

• Stand mixer or hand mixer
• Mixing bowls
• Baking sheet
• Parchment paper
• Medium cookie scoop or spoon
• Off-set spatula or knife
• Wire rack for cooling

Step-by-Step Instructions

Preparing the Cookie Dough

1. Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper and set it aside.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures even distribution of the leavening agents and spices.
3. Cream the butter and sugars: In the bowl of a stand mixer (or using a hand mixer), beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 3 minutes. This step is crucial for incorporating air into the dough, which helps create a soft, tender cookie.
4. Add wet ingredients: Mix in the canned pumpkin puree, egg, and vanilla extract until well combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is fully mixed.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. The dough will be sticky and soft — that’s exactly what you want!

Baking the Cookies to Perfection

1. Scoop the dough: Using a medium cookie scoop or spoon, scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake: Place the baking sheet in the preheated oven and bake for 13 to 15 minutes, or until the edges are set and the cookies are soft and fluffy. Avoid overbaking; the cookies should be soft to the touch and slightly puffed up.
3. Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step helps them firm up slightly while staying soft.

Making the Cream Cheese Frosting

1. Beat the cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 30 seconds.
2. Add the vanilla and sugar: Add the pure vanilla extract and sifted confectioners’ sugar, then mix again on low speed until combined, about 30 more seconds. Be careful not to overmix, as this can cause the frosting to become too runny.

Frosting the Cookies and Final Touches

1. Frost the cookies: Once the cookies are completely cooled, use an off-set spatula or knife to generously spread the cream cheese frosting over each cookie.
2. Garnish and serve: For a finishing touch, sprinkle a pinch of cinnamon or extra pumpkin pie spice over the frosting. Serve and enjoy!

Tips and Tricks

Secrets to the Softest Pumpkin Cookies

• Use room temperature ingredients: Make sure your butter and egg are at room temperature to ensure a smooth, even dough.
• Don’t overmix the dough: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
• Chill the dough for thicker cookies: If you prefer a slightly thicker cookie, chill the dough in the refrigerator for about 30 minutes before baking.

Common Mistakes to Avoid

• Overbaking: To keep these cookies soft, remove them from the oven when they are just set around the edges.
• Using too much flour: Make sure to measure flour correctly by spooning it into your measuring cup and leveling it off.

Variations and Swaps

• Add-ins: Try adding mini chocolate chips, chopped nuts, or dried cranberries to the dough for a fun twist.
• Spices: Enhance the flavor by adding a dash of ground ginger or cardamom to the cookie dough.
• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Serving and Presentation Tips

• Perfect for gifting: Stack a few cookies in a clear cellophane bag, tie with a festive ribbon, and gift them to friends and family.
• Holiday platter: Arrange the cookies on a beautiful platter with a few cinnamon sticks and pumpkin decorations for a stunning presentation at holiday parties.

Storage Instructions

• Room temperature: Store leftover cookies in an airtight container at room temperature for up to 3 days.
• Refrigeration: To keep them fresher for longer, store them in the refrigerator for up to a week.
• Freezing: You can freeze the cookies (unfrosted) for up to 3 months. Thaw them in the refrigerator overnight and frost before serving.

FAQs

Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree. Ensure it is thick and well-drained to avoid adding extra moisture to the dough.

How do I know when the cookies are done baking?
The cookies are done when the edges are set, and they appear puffed and soft. Avoid overbaking to keep them tender.

Can I make the frosting ahead of time?
Absolutely! You can make the frosting up to 2 days in advance. Store it in an airtight container in the refrigerator and let it soften at room temperature before using.

Conclusion

Now that you have the ultimate recipe for Soft Pumpkin Cookies with Cream Cheese Frosting, it’s time to give them a try! These cookies are a delightful treat that captures the flavors of fall and are perfect for any occasion. Don’t forget to share your experience in the comments below, and if you loved this recipe, please share it with your friends and subscribe to our blog for more delicious recipes!

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