Soft Pumpkin Cookies with Cream Cheese Frosting: A Cozy Delight
Ever caught a whiff of warm pumpkin cookies baking and thought you’d die happy right then and there? These Soft Pumpkin Cookies with Cream Cheese Frosting do just that! They’re like a warm hug from autumn, soft and pillowy with a rich, creamy topping that’ll make your taste buds sing. And the best part? They’re super simple to whip up, making them the perfect treat for busy days or cozy fall evenings!
Why Make This Recipe
Here’s why you’ll fall head over heels for these cookies:
- Zero fuss, all fun: No need for fancy culinary skills! Just mix, scoop, and bake. 👩🍳
- Family favorite: Kids and adults alike will devour them—who doesn’t love cookies that taste like pumpkin pie?
- Perfect for any occasion: Whether it’s a holiday gathering or just a Tuesday, these cookies always fit right in.
Ingredients
You don’t need fancy stuff — just these basics!
For the cookies:
- 1 cup butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
For the cream cheese frosting:
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- Pinch of salt
Directions
Let’s not overcomplicate things! Follow these easy steps:
- Preheat your oven to 350°F (175°C).
- Cream together the butter, sugar, and brown sugar in a large bowl until light and fluffy.
- Add in the pumpkin purée, vanilla extract, and egg. Mix until smooth and everything’s combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix!
- Drop spoonfuls of dough onto a greased or lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden. Let them cool completely on a wire rack.
- While the cookies cool, make the frosting: beat the butter until smooth and creamy.
- Add cream cheese and beat until silky smooth.
- Gradually mix in the icing sugar, vanilla extract, and pinch of salt until light and fluffy.
- Once cooled, generously spread the cream cheese frosting on top. A sprinkle of cinnamon never hurt anyone!
How to Make Soft Pumpkin Cookies with Cream Cheese Frosting (Overview)
Making these delightful cookies doesn’t require any magic tricks, just a little bit of love. Start by getting all your ingredients cozy together in a bowl. Mix up the wet ingredients and dry ingredients separately, then combine. Pro tip: Don’t skip the mixing step—this is where the fluffiness factor comes into play!
Form those cuties into mounds on your baking sheet and watch them transform in the oven. While they cool (and smell utterly divine), whip up that dreamy cream cheese frosting. Once everything’s cooled, slather on that frosting and voilà—you’ve got cookies that could totally win an award for being delicious.
How to Serve Soft Pumpkin Cookies with Cream Cheese Frosting
Serve these dreamy cookies on a colorful platter to brighten up your table. They pair beautifully with a warm cup of coffee or a spiced chai latte. Picture this: biting into a soft cookie, the frosting melting just a bit, the aroma of cinnamon wafting through the air. It’s pure bliss. Want to impress your friends? Add a dash of crushed walnuts or chocolate chips for some extra crunch!
How to Store Soft Pumpkin Cookies with Cream Cheese Frosting
These cookies stay fresh in the fridge for about a week—but let’s be real, they probably won’t last that long. If you want to keep them longer, pop them in the freezer, where they can chill for up to three months. Make-ahead tip: Frosting them right before serving keeps that fluffy texture intact.
Tips to Make Soft Pumpkin Cookies with Cream Cheese Frosting
- Don’t skip the spices: They’re the secret to that warm, cozy flavor!
- Use fresh pumpkin purée if you can! It amps up the taste.
- Looking for a shortcut? Pre-made frosting works in a pinch, though I must confess, homemade tastes way better.
- Keep the dough chilled for a few minutes before baking if it feels too sticky.
Variation
Feel like getting creative? Try adding a splash of maple syrup to your frosting for a richer flavor. Want to make it vegan? Use plant-based butter and cream cheese—your taste buds won’t even know the difference!
FAQs
Can I use canned pumpkin instead of homemade?
Absolutely! Canned pumpkin purée works perfectly. Just make sure it’s pure pumpkin (bonus points if it’s organic!).
Can I make these cookies ahead of time?
Yes! You can bake the cookies a day in advance. Store them in an airtight container until you’re ready to frost.
What’s the best way to freeze them?
Let the cookies cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a ziploc bag for easy access!
📌 Pin this recipe for your next cozy dinner night!
Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
For the cookies
- 1 cup butter, softened Softened to room temperature
- 1 cup sugar
- ½ cup brown sugar Packed
- 1 cup pumpkin purée Fresh or canned, pure pumpkin
- 1 large egg
- 1 tsp vanilla extract
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
For the cream cheese frosting
- ½ cup butter, softened Softened to room temperature
- 8 oz cream cheese, softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream together the butter, sugar, and brown sugar in a large bowl until light and fluffy.
- Add in the pumpkin purée, vanilla extract, and egg. Mix until smooth and everything’s combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix!
- Drop spoonfuls of dough onto a greased or lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden. Let them cool completely on a wire rack.
Frosting
- While the cookies cool, make the frosting: beat the butter until smooth and creamy.
- Add cream cheese and beat until silky smooth.
- Gradually mix in the icing sugar, vanilla extract, and pinch of salt until light and fluffy.
- Once cooled, generously spread the cream cheese frosting on top and optionally sprinkle with cinnamon.
Notes
Printable Recipe Card
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