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Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

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4.8 from 137 reviews

Soft Pumpkin Cookies featuring warm spices and a rich cream cheese frosting, perfect for fall gatherings or a cozy treat. These tender, flavorful cookies combine pumpkin puree and aromatic spices for a moist texture, topped with a smooth, creamy frosting for a delightful dessert experience.

Ingredients

Scale

For the Cookies

  • 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 (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons milk or heavy cream

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined. Set aside for later use.
  2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium speed for 3-5 minutes until the mixture is light and fluffy.
  3. Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until fully incorporated. Add the egg and vanilla extract, mixing until the batter is smooth. Scrape down the sides of the bowl to ensure even mixing.
  4. Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the pumpkin mixture, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
  5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours, to allow it to firm up for easier handling.
  6. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
  7. Scoop and Shape the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
  9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Cream Butter and Cream Cheese (Frosting): In a clean large bowl or stand mixer, beat together the softened cream cheese and butter until smooth and creamy.
  11. Gradually Add Powdered Sugar (Frosting): Gradually add the powdered sugar one cup at a time, beating on low speed until fully combined and smooth.
  12. Add Vanilla Extract and Milk (Frosting): Mix in the vanilla extract. Then, add milk or heavy cream one tablespoon at a time, beating until the frosting reaches the desired consistency for spreading.
  13. Frost the Cookies: Once the cookies have completely cooled, generously frost them with the cream cheese frosting using a spatula or piping bag for neatness.
  14. Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon to add texture and visual appeal.
  15. Serve and Enjoy: Serve the frosted pumpkin cookies immediately or store them in an airtight container in the refrigerator for up to 3 days to keep fresh.

Notes

  • Chilling the dough helps to prevent excessive spreading during baking and enhances flavor.
  • Use pumpkin puree, not pie filling, to avoid added sugars and spices in the dough.
  • For softer cookies, avoid overbaking; cookies should be set but still slightly soft in the center.
  • Adjust milk or cream in the frosting to achieve your preferred consistency for spreading or piping.
  • Store cookies in the refrigerator once frosted to keep the cream cheese frosting fresh.
  • Cookies can be frozen unfrosted for up to 3 months; thaw and frost before serving.

Keywords: pumpkin cookies, cream cheese frosting, soft cookies, fall dessert, pumpkin spice cookies

Find it online: https://miarosetti.com/soft-pumpkin-cookies-with-cream-cheese-frosting-recipe/