Name: Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
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; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2-4 tablespoons milk (or heavy cream), for desired consistency

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Introduction

These soft pumpkin cookies are a perfect treat for fall or any time you crave a moist, spiced dessert. Topped with a rich cream cheese frosting, they offer a delightful balance of flavors and textures that everyone will love.

Five cookies sit on a round wooden board placed on a white marbled surface. Each cookie has a thick, golden-brown base layer topped with a white cream layer swirled in a circular pattern. The cream is dusted with brown spices. One cookie in the front has a bite taken out of it, showing a soft, crumbly orange-brown inside. In the background, there are two small white pumpkins, cinnamon sticks, glass jars with spices, a lit candle, and a gold fork resting beside the board on a beige cloth. Photo taken with an iphone --ar 4:5 --v 7

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
4 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons milk (or heavy cream), for desired consistency

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 2: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl.
Step 4: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Avoid overmixing.
Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours.
Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart.
Step 8: Bake for 10-12 minutes, until edges are lightly golden and centers are set.
Step 9: Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Step 10: For the frosting, cream together the softened cream cheese and butter until smooth and creamy.
Step 11: Gradually add powdered sugar, one cup at a time, beating on low speed until combined.
Step 12: Beat in the vanilla extract. Add milk or heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
Step 13: Once cookies are fully cooled, frost them with the cream cheese frosting.
Step 14: Optionally, decorate with sprinkles, chopped nuts, or a dusting of cinnamon.
Step 15: Serve immediately or store in an airtight container in the refrigerator.

Tips & Variations

Use fresh pumpkin puree for the best flavor, or canned but avoid pumpkin pie filling which is sweetened and spiced.
Chilling the dough helps prevent spreading and improves texture.
For a spicier kick, add a pinch of ground ginger or extra cinnamon.
To make frosting easier to spread, ensure cookies are completely cooled first.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before serving to soften the frosting. The unfrosted cookies can be refrigerated or frozen for longer storage.

How to Serve

The image shows five round pumpkin cookies topped with thick swirls of cream-colored frosting sprinkled with brown spice powder, arranged on a speckled light-colored cutting board over a neutral linen cloth. Four cookies are single-layered with one showing a bite taken, revealing a soft orange-brown interior with crumb pieces on the board. One cookie is double-layered, stacked with a thick frosting layer between the two orange-brown cookie layers and topped with the same swirled frosting and spice. In the blurred background, there are two orange pumpkins and a small lit candle in a glass jar. A gold and wood fork rests on the right side next to the board, all set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices, which can affect the texture and flavor of the cookies.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough for at least an hour helps control spreading. Also, make sure to space the dough scoops adequately on the baking sheet.