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–+ servings
Soft Pumpkin Cookies

Soft Pumpkin Cookies That Melt in Your Mouth This Fall

Indulge in these Soft Pumpkin Cookies that melt in your mouth, delivering a cozy taste of fall with a luscious cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 2 hours 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Swap with gluten-free flour for gluten-free option.
  • 1 teaspoon baking soda Ensure it's fresh for the best rise.
  • 2 teaspoons ground cinnamon Feel free to increase for a spicier kick.
  • ½ teaspoon ground nutmeg Can use ground ginger as a substitute.
  • ½ teaspoon ground cloves Can be omitted if needed.
  • ½ teaspoon salt Essential for a tasty cookie!
  • ½ cup unsalted butter Always use softened for easy creaming.
  • 1 cup granulated sugar Switch part for brown sugar for more moisture.
  • 1 cup pumpkin puree Make sure it's pure, not pie filling.
  • 1 large egg Can use a flax egg for a vegan twist.
  • 1 teaspoon vanilla extract Opt for pure for the best flavor.
For the Frosting
  • 8 ounces cream cheese Go for full-fat for a richer taste.
  • ¼ cup unsalted butter Softened.
  • 2-3 cups powdered sugar Adjust to your desired sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1-2 tablespoons milk/heavy cream Use heavy cream for a rich frosting.

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • parchment paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the dry ingredients until well combined.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Blend in pumpkin puree, egg, and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until edges are lightly golden and centers are set.
  9. Cool cookies on sheets for about 5 minutes, then transfer to wire racks to cool completely.
  10. Beat together cream cheese and butter, then gradually add powdered sugar and vanilla, mixing until smooth.
  11. Spread frosting on cooled cookies and sprinkle additional cinnamon if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for best results, and store cookies in an airtight container. They can also be frozen for longer storage.

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