Name: Soft Pumpkin Cookies With Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: PT-483020H22M23S
Total time: 30 min
Ingredients: 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.; 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.

Ingredients

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.

Cook Mode Prevent your screen from going dark

Instructions

Preparing the Cookie Dough

Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper and set it aside.
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.
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.
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.
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

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.
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.
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

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.
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

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.
Garnish and serve: For a finishing touch, sprinkle a pinch of cinnamon or extra pumpkin pie spice over the frosting. Serve and enjoy!

Notes

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.

Author: Jessica
Prep Time: 15 minutes
Cook Time: 13-15 minutes
Category: Dessert