Introduction

Soft pumpkin cookies are a delightful treat perfect for the fall season or any time you crave a warm, spiced dessert. These cookies are tender, flavorful, and topped with a creamy cream cheese frosting that adds the perfect balance of sweetness.

The image shows five round pumpkin cookies topped with swirled cream frosting sprinkled with cocoa powder, arranged on a white marbled cutting board. Four cookies are whole, with one stacked three layers high, alternating pumpkin cookie and thick cream frosting. One cookie in front has a bite taken, revealing a dense, moist orange-brown interior. Crumbs are scattered near the bitten cookie, and a gold and wood-handled fork lies nearby on a light textured cloth. In the background, soft-focus pumpkins and a small lit candle add a warm, cozy feel. 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 (for frosting)
4 cups powdered sugar
2 teaspoons vanilla extract (for frosting)
2-4 tablespoons milk or heavy cream (for frosting)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
Step 2: In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Step 3: Beat in the pumpkin puree until well combined. Then add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 7: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
Step 9: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Step 10: To make the frosting, cream together the softened cream cheese and butter in a large bowl until smooth and creamy.
Step 11: Gradually add the powdered sugar, about 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 the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.
Step 14: Optionally, decorate the frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon.
Step 15: Serve immediately, or store the frosted cookies in an airtight container in the refrigerator.

Tips & Variations

Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor in the cookies.
Chilling the dough overnight enhances the flavors and makes the cookies easier to shape.
For a dairy-free option, substitute the butter and cream cheese with vegan alternatives and use a plant-based milk for the frosting.
To add a nutty crunch, fold in 1/2 cup chopped pecans or walnuts into the dough before baking.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. You can also freeze unfrosted cookies for up to 2 months; thaw completely before frosting.

How to Serve

There are five round cookies with two layers each, placed on a round wooden board on a white marbled surface. The bottom layer is thick, soft, and orange-brown, while the top layer is creamy white frosting swirled in a spiral pattern. The frosting is dusted with a light brown powder, likely cinnamon. One cookie in the front right has a bite taken out of it, showing the orange-brown inside. In the background, there are small pumpkins, cinnamon sticks, and a golden fork resting on a beige cloth near the board. The photo is 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?

No, pumpkin pie filling contains added spices and sugar, which can affect the texture and taste of the cookies. It’s best to use pure pumpkin puree.

How can I make these cookies softer or chewier?

To keep cookies soft, avoid overbaking and consider adding a tablespoon of cornstarch to the dry ingredients. Chilling the dough also helps maintain a tender texture.