Print

Easy Soft Pumpkin Cookies with Cream Cheese Frosting

soft pumpkin cookies with cream cheese frosting - featured image
Print Recipe

These soft pumpkin cookies are pillowy, tender, and unapologetically soft—like a pumpkin muffin that decided to be a cookie. Topped with a tangy cream cheese frosting, they’re the perfect fall dessert that comes together in about 30 minutes.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 4 oz cream cheese, softened (full-fat)
  • ¼ cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (sifted if lumpy)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (to thin frosting as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened butter with 1 cup granulated sugar and ½ cup packed brown sugar until light and fluffy—about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides once during mixing.
  4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture. Beat until combined. Then add 1 cup pumpkin puree and mix on low speed until just incorporated. The batter will look lumpy and very soft—do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears. The dough will be soft and scoopable, like a thick batter.
  6. Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look dry. The centers will still be soft.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While the cookies cool, make the cream cheese frosting: In a medium bowl, beat 4 oz softened cream cheese and ¼ cup softened butter until smooth and creamy—about 2 minutes. Add 2 cups powdered sugar and 1 teaspoon vanilla extract. Beat on low speed until combined, then increase to medium and beat for 1 minute. If the frosting is too thick, add 1-2 tablespoons of milk, one at a time, until it reaches a spreadable consistency.
  9. Once the cookies are completely cool, spread a generous amount of frosting on each one using an offset spatula or butter knife.

Notes

For best results, use Libby’s canned pumpkin—it’s consistently thick. Blot pumpkin with a paper towel if it looks watery to prevent flat cookies. Use room temperature ingredients for proper creaming. Do not overmix the dough once flour is added. Let cookies cool completely before frosting to prevent melting. Store in an airtight container in the refrigerator for up to 5 days; let sit at room temperature for 10 minutes before serving. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: soft pumpkin cookies, cream cheese frosting, fall baking, pumpkin dessert, easy cookie recipe

Find it online: https://sparklespoon.com/easy-soft-pumpkin-cookies-with-cream-cheese-frosting/