1. Prepare the Oven and Baking Sheet
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter and Sugars
In a large bowl, beat together the butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy.
4. Add Wet Ingredients
Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
5. Combine Dry and Wet Ingredients
Gradually fold in the flour mixture until fully incorporated. Avoid overmixing to maintain soft texture.
6. Scoop and Bake
Drop cookie dough by rounded tablespoons onto the prepared baking sheet, spacing about 2 inches apart. Bake for 12–15 minutes or until edges are set. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Make the Frosting
In a medium bowl, beat the cream cheese and butter until creamy. Gradually add powdered sugar, then mix in milk, vanilla, and pumpkin pie spice until smooth.
8. Frost the Cookies
Once cookies are completely cooled, spread or pipe cream cheese frosting on top. Optionally, sprinkle with additional cinnamon or decorative toppings.
Serving and Storage:
Serve these pumpkin cookies as a dessert, snack, or holiday treat. Store leftovers in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week. For longer storage, freeze the baked cookies without frosting, then thaw and frost before serving.
Tips:
- Use room-temperature butter and cream cheese for smoother mixing.
- Ensure pumpkin puree is not overly watery to avoid soggy cookies.
- For even baking, rotate the baking sheet halfway through.
- Optional: add a handful of chocolate chips or chopped nuts to the cookie dough for variation.
- Cool cookies completely before frosting to prevent melting the cream cheese.
Conclusion:
Soft Pumpkin Cookies with Cream Cheese Frosting are the perfect way to celebrate fall flavors. With tender, spiced cookies and
rich frosting, they bring warmth and sweetness to any occasion. Easy to make, fun to decorate, and delicious to enjoy, they
will quickly become a seasonal favorite.
FAQ:
Can I use canned pumpkin pie filling?
No, use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices, which may affect texture and flavor.
Can I make the cookies ahead of time?
Yes, you can bake the cookies a day in advance and frost them just before serving.
Can I freeze these cookies?
Yes, freeze unfrosted cookies in an airtight container for up to 3 months. Thaw completely before frosting.
Can I use low-fat butter or substitute oil?
Using half butter and half oil works best for texture. Avoid using all low-fat butter, as it may affect the softness.
How do I make the frosting stiffer for piping?
Chill the frosting for 15–20 minutes, then transfer to a piping bag. You can also add a little more powdered sugar to thicken.