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Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

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These Soft Pumpkin Cookies are tender, moist, and bursting with warm autumn spices. Perfectly paired with a luscious cream cheese frosting, they make a delightful treat for fall gatherings or anytime you crave a cozy, flavorful cookie.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla flavoring
  • 1 cup canned pumpkin puree (blotted dry with paper towels)
  • 2 cups all-purpose flour

Cream Cheese Frosting

  • 1/2 cup unsalted butter (softened to room temperature)
  • 8 ounces cream cheese (softened to room temperature)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Butter and Dry Ingredients: In a large bowl, use an electric mixer or stand mixer with a paddle attachment to beat the softened butter on medium-high speed for about 1 minute. Then, add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Beat these together until thoroughly combined, stopping to scrape down the bowl sides as needed.
  3. Add Wet Ingredients: Incorporate the egg and vanilla, beating well until no yellow streaks remain. Then add the blotted pumpkin puree and beat again until fully mixed. With the mixer on low, gradually add the flour, then increase to medium speed to fully incorporate. The dough will be slightly wet but well combined.
  4. Shape and Bake: Using a heaping tablespoon or medium cookie scoop, drop rounds of cookie dough a few inches apart on the prepared cookie sheet. Bake for 10 to 12 minutes, or until the cookie tops are set and no longer look wet. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
  5. Make Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy, removing any lumps. Sift in the powdered sugar and add the vanilla extract. Beat on medium speed for about 2 minutes until the frosting is smooth and fluffy.
  6. Frost the Cookies: Once the cookies are completely cooled, spread the cream cheese frosting evenly over the tops of the cookies. Serve immediately or store in an airtight container.

Notes

  • Blotting the pumpkin puree removes excess moisture, ensuring the dough isn’t too wet.
  • Room temperature ingredients help achieve a smooth, even dough and frosting.
  • Store frosted cookies in the refrigerator for up to 4 days, or freeze unfrosted cookies for up to 3 months.
  • You can substitute pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves if needed.

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