Soft Pumpkin Cookies with Cream Cheese Frosting

Directions to Follow

1. Preheat the oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon.
3. Cream Together: In another bowl, beat the butter, vegetable oil, granulated sugar, and brown sugar until smooth.
4. Incorporate Wet Ingredients: Stir in the pumpkin puree, eggs, and vanilla extract to the butter mixture until fully combined.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined.
6. Scoop and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them apart. Bake for 10-12 minutes or until the edges are set. Allow to cool completely.
7. Make the Frosting: In a bowl, beat together the cream cheese and butter until smooth. Mix in the powdered sugar, milk, vanilla, and pumpkin pie spice until creamy.
8. Frost and Enjoy: Generously frost the cooled cookies and enjoy their deliciousness!

Best Ways to Enjoy It

These Soft Pumpkin Cookies are delightful on their own, but you can elevate the experience with a few creative ideas. Consider serving them with a warm cup of chai tea or spiced cider for a cozy afternoon treat. For extra flair, top them with festive sprinkles or drizzle some caramel over the frosted cookies for an indulgent touch.

How to Store & Freeze

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, these cookies freeze beautifully! Simply layer them between sheets of parchment paper in a freezer-safe container. They can last for up to three months. When you’re ready to enjoy, let them thaw at room temperature.

Helpful Cooking Tips

• Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for smoother mixing.
• Don’t Overbake: Keep an eye on the cookies in the oven; they might look a bit underbaked but will firm up as they cool.
• Frosting Variations: Try adding maple syrup or a hint of orange zest to the cream cheese frosting for an exciting twist.

Creative Twists

Mix it up a bit! You can try adding chocolate chips, toffee bits, or nuts for added texture and flavor. For dietary adjustments, feel free to substitute with gluten-free flour or use less sugar in the frosting. You could even make these cookies into sandwich cookies with sweetened whipped cream in between!

FAQs

How long does it take to prepare these cookies?

The total time for prep and baking is about 30–40 minutes, plus cooling time for the cookies before frosting.

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

It’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which could alter the final taste.

How can I make these cookies spicier?

If you prefer a spicier cookie, increase the amount of ground cinnamon or pumpkin pie spice. Alternatively, you can add a pinch of nutmeg or ginger for an extra kick.

Now that you’re armed with this delicious recipe, gather your ingredients and enjoy the warmth and comfort of Soft Pumpkin Cookies with Cream Cheese Frosting!

Soft Pumpkin Cookies with Cream Cheese Frosting

These incredibly soft and chewy pumpkin cookies topped with luscious cream cheese frosting are the ultimate fall treat, perfect for sharing or enjoying with afternoon coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Wet Ingredients

• 1/2 cup salted butter Room temperature
• 1/2 cup vegetable oil
• 1 1/4 cup granulated sugar
• 1/2 cup light brown sugar
• 15 oz pumpkin puree
• 2 large eggs
• 2 tsp vanilla extract

Frosting Ingredients

• 8 oz cream cheese Room temperature
• 1/2 cup salted butter Room temperature
• 3 cups powdered sugar
• 2 tbsp milk
• 2 tsp clear vanilla flavoring
• 1/2 tsp pumpkin pie spice For frosting

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the butter, vegetable oil, granulated sugar, and brown sugar until smooth.
4. Stir in the pumpkin puree, eggs, and vanilla extract to the butter mixture until fully combined.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them apart.
7. Bake for 10-12 minutes or until the edges are set. Allow to cool completely.

Frosting

1. In a bowl, beat together the cream cheese and butter until smooth.
2. Mix in the powdered sugar, milk, vanilla, and pumpkin pie spice until creamy.

Serving

1. Generously frost the cooled cookies and enjoy their deliciousness!

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them layered between sheets of parchment paper in a freezer-safe container for up to three months.