Go Back
- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed The star of these cookies is the canned pumpkin puree. It gives the cookies their moist texture and rich flavor. Ensure you pick a brand that uses 100% pumpkin for the best taste. Next, I use unsalted butter. It adds creaminess and enhances the cookie's flavor. Both granulated and brown sugars help create a nice balance of sweetness. Brown sugar gives a slight chewiness, while granulated sugar keeps the cookies light and fluffy. - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract The cream cheese frosting is a game changer. Softened cream cheese mixes with butter to create a smooth base. Powdered sugar sweetens it, while vanilla adds a hint of warmth. This frosting perfectly complements the pumpkin flavor. - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger I love adding spices to elevate the flavor. Ground cinnamon is a must; it pairs well with pumpkin. Nutmeg adds depth, and a touch of ginger gives a warm kick. These spices create a cozy, fall-inspired taste. You can adjust them based on your taste. If you want more warmth, add a bit more cinnamon or nutmeg. For the full recipe, check out the details above. - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. Next, we mix the cookie batter. Start by beating the softened butter, granulated sugar, and brown sugar together until they are creamy. This step ensures your cookies will be soft. Then, add the canned pumpkin puree, egg, and vanilla extract. Mix until everything is well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ground ginger. Once you have your dry ingredients ready, gradually add them to the wet mixture. Stir gently until just combined. It's very important not to overmix, or the cookies may become tough. Now, it's time to bake! Use a cookie scoop or a tablespoon to drop your dough onto the prepared baking sheet. Make sure to space them about 2 inches apart. This space gives them room to spread. Bake the cookies for 12-15 minutes. You want the edges to be set while the centers remain soft. Keep an eye on them to avoid overbaking. Once done, take them out and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This cooling step helps them stay soft and chewy. For the full recipe, refer to the instructions above. To make the softest pumpkin cookies, avoid overworking the dough. When mixing the wet and dry ingredients, stir just until you see no dry flour. This keeps the cookies light and fluffy. To check if your cookies are done, look for set edges but soft centers. If the edges are golden brown, it’s time to take them out. Let them cool on the sheet for a bit to keep moisture in. For the best cream cheese frosting, aim for a smooth and spreadable texture. Start with softened cream cheese and butter. Beat them together until fluffy. Then, add powdered sugar slowly to reach your desired thickness. You can change the flavor of the frosting by adding a bit of lemon juice or orange zest. These add a nice twist and brighten the taste. For a lovely visual appeal, use a spatula to spread the frosting on each cookie. Create swirls or peaks for a nice touch. You might also sprinkle cinnamon or nuts on top for extra flair. When serving, arrange the cookies on a colorful platter. This makes them look more inviting and impresses your guests. For a fun touch, add seasonal decorations like small pumpkins or fall leaves. {{image_2}} If you want to make these soft pumpkin cookies gluten-free, you can easily swap the flour. Use a gluten-free flour blend in place of all-purpose flour. I suggest using blends that include rice flour and tapioca starch. They help keep the cookies soft and chewy, just like the original recipe. You can add some fun twists to the flavor of your cookies. For example, chocolate chips or chopped nuts add a delightful crunch. You can also change the spices. Instead of just cinnamon, try adding cardamom or allspice for a different taste. This way, you can create a unique batch each time! Feel free to explore seasonal ingredients! Instead of pumpkin puree, you can use sweet potato puree for a rich flavor. You can also switch up the extracts. Almond or maple extract adds a new layer of taste. These swaps keep your cookies fresh and exciting for every season. For the full recipe, check the section above. Store your soft pumpkin cookies at room temperature. Place them in an airtight container. This keeps them soft and fresh. You can also layer parchment paper between the cookies. This prevents sticking. They will stay fresh for about 3 to 5 days. For long-term storage, freeze the cookies and frosting separately. First, wrap each cookie in plastic wrap. Then, put them in a freezer-safe bag. For the frosting, store it in an airtight container. It can stay in the freezer for up to 3 months. When you want to enjoy them, thaw the cookies at room temperature. For the frosting, leave it out for about 30 minutes. Then, re-whip it to restore its creamy texture. These cookies can last about 5 days at room temperature. If frozen, they can last up to 3 months. Watch for signs of spoilage. If they smell off or have a hard texture, it's best to toss them. Always check before serving to ensure freshness. Yes, you can use fresh pumpkin! To prepare fresh pumpkin, start by choosing a small sugar pumpkin. Cut it in half and scoop out the seeds. Place the halves cut-side down on a baking sheet. Roast at 400°F (200°C) for about 45 minutes or until soft. Once cool, scoop out the flesh and blend it until smooth. Fresh pumpkin adds a lovely flavor, but make sure to drain excess moisture for the best results. To enhance flavor, try adding a pinch of salt. This small addition can bring out the sweetness of the sugar. You can also mix in spices like extra cinnamon or nutmeg. Another great idea is to add a splash of maple syrup or a hint of orange zest. These flavors pair well with pumpkin and make your cookies pop! For a smooth and even frosting finish, let your cookies cool completely. Use a butter knife or spatula to spread the cream cheese frosting. Start from the center and work your way outwards. For a fun twist, you can also use a piping bag for a fancier look. Just make sure the frosting is soft enough to spread easily. Look for a slight golden edge on your cookies. The centers should still appear soft and puffy. If you gently touch the top, it should spring back without leaving a dent. If it feels too soft, give them a few more minutes. Remember, they will firm up as they cool, so don’t overbake! In this post, we explored key ingredients for soft pumpkin cookies and their creamy frosting. We shared step-by-step baking instructions and helpful tips to perfect your cookies. Variations and storage tips offered ways to customize and keep them fresh. Baking can be fun, and these cookies are a delightful treat. Enjoy making and sharing them with family and friends. Happy baking!

Soft Pumpkin Cookies with Cream Cheese Frosting

Indulge in the delightful taste of soft pumpkin cookies with cream cheese frosting! These easy-to-make cookies are perfect for fall gatherings or a cozy treat at home. Made with pumpkin puree and a scrumptious cream cheese topping, they promise to be a hit with your family and friends. Ready to bake? Click through to discover the full recipe and make your kitchen smell amazing with these delicious cookies!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add the pumpkin puree, egg, and vanilla extract, and mix until combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ground ginger.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

          Scoop and Bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set but the centers are still soft.

            Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

              Make Frosting: For the cream cheese frosting, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.

                Frost the Cookies: Once the cookies are completely cooled, spread a generous layer of cream cheese frosting on top of each cookie.

                  Serve and Enjoy: Arrange the frosted cookies on a platter and serve them up with a smile!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies