Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
When the leaves start to turn and the air gets that crisp bite, my heart dances with memories of fall. One year, I vividly remember the day we decided to host a gathering for our neighbors. It had been a while since we last connected with them, so I thought what better way to break the ice than with a batch of my Soft Pumpkin Cookies? My kids, Emma and Lucas, both enthusiastic little helpers, joined me in the kitchen. We transformed our home into a cozy baking haven, filled with the delicious scents of cinnamon and nutmeg.
As we measured out the ingredients, I could hear my husband, Mark, laughing in the backyard with our neighbors, their voices rising and falling like the rustling leaves outside. These moments bring me joy: cooking, sharing, and creating lasting memories with the people I love. The cookies, soft like clouds and topped with a silky cream cheese frosting, were a hit! Each bite transported us back to the warmth of home and reminded me why I love baking so much. So, let’s get you started on making these delightful Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting. You’re going to love them!
Why Make This Recipe
There’s something special about baking with pumpkin, especially during the fall. Not only does pumpkin make cookies soft and moist, but it also adds a touch of sweetness that’s hard to resist. Incorporating warm spices like cinnamon, nutmeg, and cloves makes these cookies feel like a warm hug.
Soft Pumpkin Cookies are ideal for any occasion—be it a casual get-together, a family gathering, or a cozy evening just at home. The cream cheese frosting adds an indulgent touch, making them a perfect treat for sharing with friends and family. And let’s not forget, they’re so easy to make! Whether you are a seasoned baker or just starting, this recipe ensures success with every batch. Trust me, once you make these, you’ll want to keep the recipe on hand for all your fall gatherings!
How to Make Soft Pumpkin Cookies
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 (for frosting)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2-4 tablespoons milk (or heavy cream), for desired consistency
Directions:
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this bowl aside for now.
- Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until it’s light and fluffy—this should take about 3-5 minutes.
- Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree, mixing until well combined. Next, add the egg and vanilla extract, mixing until everything is smooth. Don’t forget to scrape down the sides of the bowl to ensure even mixing!
- Gradually Add Dry Ingredients: Now, gradually add the dry ingredients to the wet mixture. Mix on a low speed until everything is just combined. Be careful not to overmix, as you want your cookies to be soft.
- Chill the Dough: Cover the dough with plastic wrap and let it chill in the refrigerator for at least 1 hour (you can chill it for up to 24 hours if you want to prepare ahead).
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Shape the Dough: Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool the Cookies: Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Cream Butter and Cream Cheese (Frosting): In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually Add Powdered Sugar (Frosting): Slowly add the powdered sugar, one cup at a time, mixing on low speed until combined.
- Add Vanilla Extract and Milk (Frosting): Beat in the vanilla extract, and then add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the Cookies: Once the cookies are completely cool, frost each cookie generously with the cream cheese frosting.
- Optional Decorations: If you like, you can add sprinkles, chopped nuts, or a dusting of cinnamon on top for extra flair.
- Serve and Enjoy: Serve the frosted cookies right away, or store them in an airtight container in the refrigerator for up to 3 days.
How to Serve Soft Pumpkin Cookies
These cookies are delightful on their own, but they truly shine when shared with others. I love serving them on a beautiful platter during gatherings, sometimes alongside a warm mug of apple cider or spiced tea. The combination works perfectly, enhancing the comforting flavors of fall.
If you want to make the moment even cozier, consider serving these cookies with a dollop of whipped cream or even gently warmed. My kids love when I warm them in the microwave for a few seconds—suddenly, it feels like a fancy dessert!
How to Store Soft Pumpkin Cookies
To keep your Soft Pumpkin Cookies fresh, store them in an airtight container in the refrigerator. This will help maintain their softness and flavor. They can last up to 3 days, although I find they never last that long in our house! You can also freeze the unfrosted cookies for up to 3 months. Just be sure to let them cool completely before placing them in a freezer-safe bag. When you’re ready to enjoy, thaw them at room temperature and frost as desired.
Tips to Make Soft Pumpkin Cookies
- Don’t Skip the Chill: Chilling the dough is key to achieving that perfect soft texture and helps the cookies hold their shape while baking.
- Fresh Spices are Best: If you can, use fresh-ground spices. It makes a noticeable difference in flavor.
- Check Oven Temperature: Always use an oven thermometer to ensure your oven is set to the correct temperature, making sure your cookies bake evenly.
- Taste Test: Don’t forget to taste test the dough before you chill it—after all, it’s a time-honored tradition!
Variations
While the classic Soft Pumpkin Cookies are delicious, here are a few fun variations you might want to try:
- Chocolate Chips: Fold in a cup of chocolate chips into the dough for a delightful twist.
- Nuts: Add chopped pecans or walnuts for a bit of crunch and extra flavor.
- Oatmeal: Incorporate rolled oats for an oatmeal pumpkin cookie hybrid.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree for the right texture and flavor. Pumpkin pie filling has added spices and sugar, which can alter your cookie recipe.
2. How can I make the cookies healthier?
You can substitute some of the all-purpose flour with whole wheat flour or use coconut oil instead of butter. Additionally, reducing the sugar slightly can maintain flavor while making them lighter.
3. Can I make these cookies in advance?
Absolutely! You can prepare the dough ahead of time and chill it for up to 24 hours before baking. You can even freeze the baked cookies for later enjoyment.
Reflecting on all the joy and laughter that these cookies bring to our family and friends fills me with warmth. I hope your kitchen becomes a haven of sweet memories as you bake these Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting. Happy baking!
Soft Pumpkin Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined to avoid overmixing.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth.
- Slowly add the powdered sugar one cup at a time, mixing on low speed until combined.
- Beat in the vanilla extract, then add milk one tablespoon at a time until the frosting reaches your desired consistency.
- Once the cookies are completely cool, frost each cookie generously with the cream cheese frosting.
- Serve the frosted cookies right away, or store them in an airtight container in the refrigerator for up to 3 days.
- Optionally add sprinkles, chopped nuts, or a dusting of cinnamon on top for extra flair.