Soft Pumpkin Cookies with Cream Cheese Frosting

why make this recipe

Soft Pumpkin Cookies with Cream Cheese Frosting are a delightful autumn treat that everyone will love. These cookies are not only soft and chewy but also packed with the warm flavors of pumpkin and spices. Topped with creamy frosting, they make for a perfect dessert for gatherings, holidays, or just a cozy day at home. Plus, they are simple enough for bakers of all levels!

how to make Soft Pumpkin Cookies with Cream Cheese Frosting

Ingredients:

• 145 grams (¾ cup) vegetable shortening (substitute with softened butter but cookies will spread more)
• 150 grams (¾ cup) brown sugar, light or dark brown
• 1 large egg, room temperature
• 240 grams (1 cup) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 teaspoons pumpkin pie spice (*see note for substitution)
• 240 grams (2 cups) all-purpose flour
• 226 grams (1 cup, 8 ounces) full fat cream cheese, room temperature
• 28 grams (2 tablespoons) unsalted butter, room temperature
• large pinch salt
• ½ teaspoon vanilla extract
• 420 grams (3 ½ cups) powdered sugar

Directions:

1. Remove the egg, cream cheese, and butter from the refrigerator and set them at room temperature. Measure out all the other ingredients.
2. Position an oven rack in the middle of the oven and preheat it to 350°F (175°C). Line two sheet pans with parchment paper or silicone baking mats.
3. In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, cream together the shortening and brown sugar on medium-high speed until light and fluffy (about 2 minutes).
4. Add the egg and pumpkin puree into the mixing bowl, mixing on medium speed until incorporated. Scrape down the sides of the bowl.
5. Add the baking soda, salt, and pumpkin pie spice into the mixture and blend until evenly distributed. Scrape down the bowl again.
6. Mix in the flour on medium speed just until it’s incorporated. This should take about 10-15 seconds. Avoid over-mixing the dough.
7. Scoop rounded mounds of dough (about 2 ½ tablespoons each) onto the lined baking sheets. Place about 8 cookies per sheet, leaving space in between.
8. Bake one sheet at a time for 8-10 minutes. The tops should be set. Avoid over-baking to keep the cookies soft.
9. Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
10. For the frosting, cream together the cream cheese and butter in a stand mixer or using a hand mixer until light and fluffy (about 2 minutes).
11. Add the vanilla extract, a large pinch of salt, and powdered sugar to the bowl. Start on low speed, then gradually increase until it is incorporated. Beat on medium-high speed until fluffy (about 2 minutes).
12. Frost the cookies once completely cooled. You can sprinkle with more pumpkin pie spice or ground cinnamon for decoration if desired.
13. Store the cookies in an airtight container in the refrigerator for up to 5 days.

how to serve Soft Pumpkin Cookies with Cream Cheese Frosting

Serve these delicious cookies at room temperature. They make an excellent dessert at family gatherings, or you can enjoy them with a cup of coffee or tea. Feel free to add a sprinkle of cinnamon on top for a festive touch!

how to store Soft Pumpkin Cookies with Cream Cheese Frosting

To keep these cookies fresh, store them in an airtight container in the refrigerator. They can last for up to 5 days. For best texture, let them come to room temperature before serving.

tips to make Soft Pumpkin Cookies with Cream Cheese Frosting

• Make sure your ingredients are at room temperature for better mixing.
• Avoid over-mixing the dough to keep the cookies soft and chewy.
• Ensure you do not over-bake the cookies; they should have a soft appearance when taken out of the oven.
• Customize your frosting by adding flavors like maple or spices to match your taste!

variation (if any)

For a twist, try adding chocolate chips or nuts to the cookie dough. You can also substitute the pumpkin pie spice with a mixture of cinnamon, nutmeg, and ginger for a different flavor profile.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, you should use plain pumpkin puree. Pumpkin pie filling contains added sugars and spices that will affect the taste and texture of your cookies.

2. Can I freeze these cookies?
Yes, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze individually before transferring them to an airtight container. They can last up to 3 months in the freezer.

3. How do I know when the cookies are done baking?
The cookies are done when the tops feel set and no longer look wet. They should be slightly golden around the edges.