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Soft Pumpkin Cookies with Cream Cheese Frosting
Dessert recipes fall easy is a category that includes delectable treats like Soft Pumpkin Cookies with Cream Cheese Frosting. These cookies are pillowy soft, bursting with warm spices like cinnamon, nutmeg, and cloves, and finished with a luscious, slightly tangy cream cheese frosting. Ready in just 30 minutes, this recipe makes 24 cookies that are perfect for autumn days or special gatherings.
The delightful aroma of pumpkin and spices fills your kitchen as these cookies bake, and the creamy frosting adds the perfect finishing touch. I recently baked these for my son Theo, and he couldn’t resist sneaking one before they even had time to cool—it’s safe to say they’re a new family favorite!
Table of Contents
- Why make these pumpkin cookies with cream cheese frosting?
- What ingredients do you need for Soft Pumpkin Cookies with Cream Cheese Frosting?
- How do you make Soft Pumpkin Cookies with Cream Cheese Frosting step by step?
- Frequently Asked Questions About Soft Pumpkin Cookies with Cream Cheese Frosting
- Can I make ingredient swaps in this recipe?
- How to store Soft Pumpkin Cookies with Cream Cheese Frosting?
- Expert tips for the best soft pumpkin cookies
Why make these pumpkin cookies with cream cheese frosting?
Soft Pumpkin Cookies with Cream Cheese Frosting are a perfect fall dessert because they combine the unbeatable flavors of pumpkin spice with the creaminess of a decadent topping. These treats are perfect for cozy get-togethers or as a snack with a warm drink.
- Soft and fluffy texture: The combination of pumpkin puree and perfectly measured dry ingredients creates a melt-in-your-mouth, cake-like texture.
- Rich, warm flavors: Spices like cinnamon, nutmeg, and cloves give these cookies their signature autumnal taste.
- Easy to make: With just 15 minutes of prep time, they’re ideal for both novice and experienced bakers.
- Family-friendly: These cookies are a hit with kids and adults alike. Theo loved helping me spread the frosting on top—he says it’s his favorite part!
What ingredients do you need for Soft Pumpkin Cookies with Cream Cheese Frosting?
This recipe uses pantry staples and a few key ingredients to create tender pumpkin cookies topped with a smooth cream cheese frosting. Here’s what you’ll need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1-2 tablespoons milk (for frosting, as needed)
The canned pumpkin puree is the star of this recipe—it not only gives the cookies their signature flavor but also keeps them moist and fluffy. Be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How do you make Soft Pumpkin Cookies with Cream Cheese Frosting step by step?
This recipe comes together quickly with simple steps, making it an excellent choice for any level of baker. Here’s how to bake these delicious pumpkin cookies:
Step 1 — Preheat the oven and prepare baking sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies don’t stick.
You might also enjoy our pumpkin crunch cake with cream.
Step 2 — Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures even distribution of the leaveners and spices.
Step 3 — Cream the butter and sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy. This usually takes 2-3 minutes and helps create that soft texture.
Step 4 — Add wet ingredients
Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until everything is well combined for a smooth batter.
Step 5 — Combine dry and wet ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently. Be careful not to overmix, as this can make the cookies dense.
For more ideas, check out our soft pumpkin cookies recipe.
Step 6 — Scoop and bake
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops look dry.
Step 7 — Cool and frost
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. While they cool, prepare the frosting by beating together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Spread or pipe the frosting onto the cooled cookies.
Frequently Asked Questions About Soft Pumpkin Cookies with Cream Cheese Frosting
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it until smooth. Fresh pumpkin may add extra moisture, so you might need to adjust the dry ingredients slightly.
Why are my cookies too dense?
Overmixing the dough can lead to dense cookies. Mix the wet and dry ingredients just until they are combined to maintain a light texture.
Looking for something similar? Try our copycat starbucks pumpkin cream cheese.
How should I store these cookies?
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.
Can I freeze these cookies?
Yes! You can freeze unfrosted cookies in a sealed container for up to 2 months. Thaw and frost them before serving.
What if my frosting is too runny?
If the frosting is too runny, add more powdered sugar, a tablespoon at a time, to thicken it up. Ensure your cream cheese and butter are not overly softened to avoid this issue.
Can I make ingredient swaps in this recipe?
While this recipe is best as written, a few swaps can be made in a pinch:
- Butter: Substitute with margarine, but note that it may slightly alter the flavor and richness.
- Gluten-free flour: Use a 1:1 gluten-free baking blend for a celiac-friendly version of the cookies. The texture may be a tiny bit denser.
- Nutmeg and cloves: If unavailable, substitute with pumpkin pie spice for a balanced flavor profile.
How to store Soft Pumpkin Cookies with Cream Cheese Frosting?
Proper storage is essential to maintaining the soft texture and flavorful frosting of these cookies. Follow these tips:
Store frosted cookies in an airtight container and keep them refrigerated for up to 5 days. If making them ahead of time, you can freeze the unfrosted cookies for up to 2 months. To reheat, let them thaw at room temperature for about 1 hour before frosting and serving.
Expert tips for the best soft pumpkin cookies
- Room-temperature ingredients: Softened butter and cream cheese blend more easily, creating a smooth batter and frosting.
- Don’t overmix: Overmixing the dough can activate gluten, resulting in a tough texture. Mix just until the ingredients are combined.
- Use parchment paper: This not only prevents the cookies from sticking but also ensures even baking and easy cleanup.
- Let them cool completely: Frosting warm cookies will cause the cream cheese icing to melt, so patience is key!
Soft Pumpkin Cookies with Cream Cheese Frosting
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Oven
- hand or stand mixer
Ingredients
- 2 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter (softened)
- 1 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened (for frosting))
- 2 cup powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp milk (for frosting, as needed)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and the tops no longer look wet.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract to the cream cheese mixture, and beat until well combined. If the frosting is too thick, add 1-2 tablespoons of milk, a little at a time, until the desired consistency is reached.
- Once the cookies are completely cool, spread or pipe the cream cheese frosting on top of each cookie.
- Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Notes
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