Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
Soft pumpkin cookies with cream cheese frosting are a delightful fall treat that blends rich flavors and warm spices.
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Servings: 24 cookies
Calories: 180kcal
Equipment
- mixing bowls
- whisk
- Baking sheets
- Parchment Paper
- Refrigerator
- Oven
Ingredients
For the Cookies
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon For a twist, use pumpkin pie spice blend.
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt Balances sweetness.
- 1 cup unsalted butter 2 sticks, substitute with coconut oil for a dairy-free version.
- 1 cup granulated sugar Reduce quantity for less sweetness.
- 1 cup pumpkin puree Use fresh or canned (not pie filling).
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting
- 8 ounces cream cheese Opt for vegan cream cheese for a dairy-free version.
- 4 cups powdered sugar Adjust based on sweetness preference.
- 2-4 tablespoons milk or heavy cream Adjusts frosting consistency.
Instructions
Directions
- In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat the softened butter and granulated sugar together until fluffy—about 3-5 minutes.
- Add in the pumpkin puree, egg, and vanilla extract. Mix gently until smooth.
- Gradually mix the dry ingredient blend into the pumpkin mixture until just combined.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
- Using a tablespoon, drop rounded scoops of dough onto your baking sheets.
- Bake in your preheated oven for 10-12 minutes.
- Allow the cookies to cool on the baking sheets for about 5 minutes.
- In a mixing bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar, mixing until incorporated.
- Stir in the vanilla and milk or heavy cream until the frosting reaches desired thickness.
- Frost each completely cooled cookie with the cream cheese frosting.
- Enjoy or store in an airtight container for up to 3 days.
Notes
Optional: Top with a sprinkle of cinnamon for an extra autumn touch.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 70mg | Fiber: 1g | Sugar: 10g | Vitamin A: 30IU | Iron: 0.5mg