Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
Baking season is upon us, and there’s nothing quite like sinking your teeth into a warm, soft pumpkin cookie. These little bites of joy are not only delicious but also pack that perfect fall vibe that makes you want to curl up with a warm beverage. Plus, who can resist the rich taste of pumpkin combined with a creamy frosting? Let’s dive in!
Why Make This Recipe
Why should you whip up a batch of these soft pumpkin cookies? Well, besides being a delightful treat, they’re super easy to make and take advantage of that irresistible pumpkin flavor. Also, the cream cheese frosting adds a tangy sweetness that makes every bite feel like a cozy hug. 🎃
These cookies are perfect for any occasion, whether it’s a casual get-together, a fall gathering, or just a well-deserved snack for yourself. And let’s be real—who wouldn’t want to impress friends and family with some homemade cookies? 🙌
How to Make Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
Ready to roll up those sleeves? Let’s get baking! Making these cookies is a breeze, and you’ll feel like a baking superstar in no time.
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 (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
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2-4 tablespoons milk (or heavy cream), for desired consistency
Directions:
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl to ensure everything’s blended.
Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet mix, mixing on low speed until just combined. Remember, don’t overmix!
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (or up to 24 hours if you’re feeling patient).
Preheat Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup.
Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Cream Butter and Cream Cheese (Frosting): In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
Gradually Add Powdered Sugar (Frosting): Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
Add Vanilla Extract and Milk (Frosting): Beat in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time until the frosting reaches your desired consistency.
Frost the Cookies: Once the cookies are completely cool, frost them with the cream cheese frosting.
Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a dusting of cinnamon.
Serve and Enjoy: Serve the frosted cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days.
How to Serve Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
When it comes to serving these cookies, it’s hard to go wrong. You can enjoy them fresh out of the oven, with or without frosting. Pair them with a cup of coffee, tea, or cider for the ultimate autumn snack experience. Feeling adventurous? Try serving them with some whipped cream on the side for that extra indulgence. 😋
How to Store Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
If you somehow have leftovers (doubtful, but we won’t judge), store these cookies in an airtight container in the refrigerator for up to 3 days. Just remember to let them come to room temperature before you dive in—unless you’re a fan of frosty treats!
Tips to Make Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
- Don’t skip the chilling step! This helps the cookies maintain their shape and prevents them from spreading too much.
- Use fresh pumpkin puree for the best flavor. Canned is fine in a pinch, but fresh is always better!
- If frosting isn’t your thing, these cookies are equally delicious without it. Just sprinkle a little powdered sugar on top for a sweet touch.
Variation
For a fun twist, try adding chocolate chips or nuts to the dough. You can also experiment with spices like ginger or allspice. These cookies are versatile, so feel free to get creative!
FAQs
Can I freeze these cookies?
Absolutely! You can freeze the un-frosted cookies in an airtight container for up to 3 months. Thaw in the fridge before frosting.What’s the best way to soften cream cheese?
Leave it out at room temperature for about an hour or microwave it for 8-10 seconds at a time until soft. Just don’t melt it!Can I use pumpkin pie filling instead of pumpkin puree?
Nope! Stick to the pumpkin puree; the pie filling has added spices and sugars that will change the cookie’s texture and flavor.
Now you’re all set to make these delightful soft pumpkin cookies! Dive into fall flavors and happy baking! 🍁
Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Method
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the pumpkin puree until well combined. Add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl to ensure everything’s blended.
- Slowly add the dry ingredients to the wet mix, mixing on low speed until just combined. Remember, don’t overmix!
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (or up to 24 hours if you’re feeling patient).
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Beat in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time until the frosting reaches your desired consistency.
- Once the cookies are completely cool, frost them with the cream cheese frosting.
- Serve the frosted cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days.
