Indulge in the flavors of fall with these Soft Pumpkin Cookies with Cream Cheese Frosting. These cookies are perfectly spiced with cinnamon and topped with a rich, tangy cream cheese frosting, making them an irresistible treat for any occasion. Soft, fluffy, and delicious, they are perfect for sharing at gatherings or enjoying with a warm beverage!
Ingredients:
For the Pumpkin Cookies:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.
Shape the Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set and lightly golden. Once baked, allow them to cool on a wire rack.
Prepare the Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth.
Gradually add the powdered sugar and vanilla extract, beating until the mixture is light and creamy.
Frost the Cookies: Once the cookies are completely cooled, spread a generous layer of cream cheese frosting over the top of each cookie.
Serving Tips:
Presentation:
Arrange the cookies on a decorative platter or tiered stand for an inviting display.
Garnish with a sprinkle of cinnamon or a drizzle of extra cream cheese frosting for added flair.
Pairing Suggestions:
Serve with a cup of coffee, chai tea, or spiced cider to enhance the fall flavors.
These cookies also pair well with a scoop of vanilla or pumpkin ice cream for a delightful dessert experience.
Temperature:
Enjoy the cookies at room temperature for the best texture and flavor. If refrigerated, allow them to sit out for about 15-20 minutes before serving.
Storage Tips:
Short-Term Storage:
Store the cookies in an airtight container at room temperature for up to 3 days. This helps maintain their softness.
Long-Term Storage:
For longer storage, place the cookies in an airtight container in the refrigerator for up to 1 week.
You can also freeze the cookies without frosting. To do this, place them in a single layer in a freezer-safe container or bag with parchment paper between layers. They can be stored for up to 3 months.
Frosting Storage:
If you have leftover cream cheese frosting, store it in an airtight container in the refrigerator for up to 1 week. Before using, allow it to come to room temperature and re-whip if needed.
Thawing Frozen Cookies:
To enjoy frozen cookies, simply transfer them to the refrigerator to thaw overnight, or let them sit at room temperature for about an hour. Frost them after they are completely thawed.
Related Recipes:
FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree in place of canned pumpkin. To make fresh pumpkin puree, bake or steam the pumpkin until tender, then scoop out the flesh and blend it until smooth. Make sure to drain any excess moisture to prevent the cookies from becoming too wet.
How can I make these cookies gluten-free?
To make gluten-free pumpkin cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free. The texture may differ slightly, but the flavor will still be delicious!
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies a day or two in advance. Store them in an airtight container at room temperature. For longer storage, freeze the cookies without frosting for up to three months. Frost them after thawing for the best results.
How can I make the cream cheese frosting less sweet?
If you prefer a less sweet cream cheese frosting, you can reduce the amount of powdered sugar used in the recipe. Start with 1 cup of powdered sugar and gradually add more to reach your desired sweetness. You can also add a pinch of salt or a splash of lemon juice to balance the flavors.
Conclusion:
These Soft Pumpkin Cookies with Cream Cheese Frosting are not only delicious but also easy to make. Perfect for holiday gatherings or a simple afternoon treat, they capture the essence of fall in every bite. Treat yourself and your loved ones to these delightful cookies, and enjoy the comforting flavors of the season!
📖 Recipe:
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Soft Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
As the leaves change and the air turns crisp, there’s nothing quite like indulging in a warm, sweet treat that captures the essence of fall. Soft Pumpkin Cookies with Cream Cheese Frosting are the perfect blend of tender pumpkin flavor and creamy frosting, making them an irresistible dessert for any occasion. Whether you’re celebrating Halloween, Thanksgiving, or simply enjoying a cozy evening at home, these cookies are sure to become a seasonal favorite!
Ingredients
For the Pumpkin Cookies:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until set and lightly golden. Let cool on a wire rack.
- For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Once the cookies are completely cooled, spread the cream cheese frosting generously on top.
Notes
Ensure your baking powder and baking soda are fresh for the best rise.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze un-frosted cookies for up to 3 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
