Best Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
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Author:samantha
Total Time:1 hour 15 minutes
Yield:24 to 30 cookies 1x
Description
Discover Soft Pumpkin Cookies with Cream Cheese Frosting that stay tender meltinyourmouth and bake in minutesyour cozy fall treat Great for fall
Ingredients
Scale
240 g all-purpose flour
150 g granulated sugar
110 g brown sugar
113 g unsalted butter, softened
240 g canned pumpkin puree
2 large eggs
10 ml vanilla extract
10 ml pumpkin pie spice
7.5 ml baking powder
2.5 ml baking soda
1.25 ml salt
226 g cream cheese, softened
360 g powdered sugar
57 g unsalted butter, softened
5 ml vanilla extract
0.25 ml salt
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Gather all ingredients so they’re ready to measure. If pumpkin is too thick, warm gently in a microwave for 10–15 seconds, but don’t let it separate or evaporate.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Breaking up lumps of spices helps distribute warmth and aroma. If you want a stronger spice profile, you can increase pumpkin pie spice by 1/4 teaspoon.
In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl as needed to ensure even mixing.
Beat in the pumpkin puree, eggs, and vanilla until smooth and cohesive. The batter should look glossy, with no visible oil separation. If you notice separation, mix a little longer or add a tablespoon of flour to bring it back together.
Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Avoid overmixing, which can develop gluten and make cookies tougher. If you notice a few small lumps, it’s okay; they’ll hydrate during baking.
Cover the dough and refrigerate for 15–20 minutes. This helps the cookies hold their shape and yields a softer center after baking. If you’re in a hurry, you can skip chilling, but expect cookies to spread more.
Use a tablespoon-sized scoop or small ice cream scoop to portion dough onto prepared sheets, spacing about 2 inches apart. Bake for 12–14 minutes until edges are set but centers look slightly soft. Rotate the pans halfway through; let cookies rest on the sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla and salt. Beat on medium speed until light and fluffy. If frosting is too thick, add a teaspoon of milk; if too soft, chill briefly to firm up.
When cookies are completely cool, spread a generous layer of frosting on the flat side of half the cookies and sandwich with the remaining cookies. Optional: drizzle with melted white chocolate or sprinkle with cinnamon sugar.
Notes
A cozy autumn dessert featuring Soft Pumpkin Cookies with Cream Cheese Frosting: tender centers, pumpkin spice flavor, and a tangy, creamy frosting. This forgiving, kitchen-tested recipe is designed for bake sales or weekend treats with scalable steps and practical substitutions.
