These Pumpkin Frosted Cookies are soft, chewy, and bursting with fall flavors! Topped with a creamy frosting, they’re perfect for cozy gatherings or just a treat for yourself.
Who can resist cookies that taste like a hug? I love making these with friends, and we always end up eating more than we planned—oops! 😉 Enjoy them with a cup of tea or coffee!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the cookies, providing flavor and moisture. If you’re looking for a fresh twist, you can use homemade pumpkin puree, just make sure it’s well strained.
Granulated Sugar: This adds sweetness. If you prefer less sugar, try using coconut sugar or a sugar substitute. Just remember, this might slightly alter the texture and taste!
Butter: Unsalted butter keeps the flavor balanced. If you’re dairy-free, you can use coconut oil or a plant-based butter spread to keep these cookies soft.
All-Purpose Flour: Essential for structure. If you’re gluten-free, try a 1:1 gluten-free flour mix, which works well. Just keep an eye on the dough’s consistency.
Cream Cheese: Adds richness to the frosting. For a lighter version, you could try Greek yogurt, but this will change the texture to be a bit less creamy.
How Can I Get Soft Pumpkin Cookies?
Achieving that lovely soft texture in your pumpkin cookies is all about the mixing and baking method. Here’s how to ensure they’re soft and chewy:
- Don’t overmix! When combining wet and dry ingredients, mix until just combined to avoid tough cookies.
- Make sure your butter is softened but not melted; this helps create that fluffy texture when creamed with sugar.
- Keep an eye on the baking time. Pull the cookies from the oven when the edges are set but the centers still look slightly underbaked.
- Let them cool completely on a wire rack to finish setting up without drying out.
By following these steps, you’ll have delicious, soft pumpkin cookies ready to impress your friends and family!
How to Make Pumpkin Frosted Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Optional Decoration:
- Small pumpkin-shaped candies or decorations
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and another 12 minutes to bake, plus cooling time for the cookies. Make sure to budget a little more time if you want to completely chill the frosting before spreading it on the cookies.
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to make cleanup easier and prevent sticking!
2. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This will only take a few minutes!
3. Mix in the Wet Ingredients
Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix everything together until fully combined and smooth. The pumpkin will make it deliciously rich!
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). This step helps evenly distribute the leavening agents and spices throughout the cookies.
5. Mix it All Together
Gradually add the dry mixture to the wet mixture, mixing with a spatula or spoon just until you see no more flour. Be careful not to overmix; this will keep your cookies tender!
6. Scoop and Bake
Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly cracked. When done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Prepare the Frosting
While your cookies are cooling, make the frosting! In a clean bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until you reach a light and fluffy consistency.
8. Frost the Cookies
Once the cookies have completely cooled, it’s time to frost them! Spread a generous layer of cream cheese frosting on top of each cookie. Don’t be shy—more frosting means more flavor!
9. Decorate and Serve
If you have pumpkin-shaped candies, place one in the center of each frosted cookie for a cute decoration. If you want a fun twist, feel free to sandwich two frosted cookies together for an extra delicious treat.
10. Enjoy and Store
Serve your pumpkin frosted cookies right away, or refrigerate them to keep the frosting nice and firm. Bring them to room temperature before serving for the best texture.
Enjoy your flavorful pumpkin cookies topped with luscious cream cheese frosting—ideal for fall gatherings or a cozy evening at home!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you choose to use fresh pumpkin, make sure to roast and puree it until smooth. Just ensure it’s well-drained, as excess moisture can affect the cookie texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container in the fridge for up to 5 days. If you want to keep them soft, separate layers with parchment paper to avoid sticking.
Can I Freeze These Cookies?
Absolutely! You can freeze unfrosted cookies for up to 3 months. Just let them cool completely, then place them in an airtight container or freezer bag. Frost them once they have thawed for the best results.
What If I Don’t Have Cream Cheese for the Frosting?
No problem! You can substitute the cream cheese with plain Greek yogurt for a lighter option, or use buttercream frosting made with just powdered sugar, butter, and a splash of milk or cream.
