Soft Pumpkin Cookies with Cream Cheese Icing Delight

by
- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 cup pure pumpkin puree (canned or fresh) - 1 large egg - 1 teaspoon vanilla extract - 4 ounces cream cheese, softened - ½ cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (if needed for consistency) Gathering the right ingredients is key for soft pumpkin cookies. For dry ingredients, use all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. These ingredients create a fluffy texture and warm flavor. For wet ingredients, you need unsalted butter, packed brown sugar, granulated sugar, pumpkin puree, an egg, and vanilla extract. The pumpkin puree gives the cookies their soft texture and rich taste. Finally, for the cream cheese icing, use softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a splash of milk if needed. This icing adds a creamy sweetness that pairs perfectly with the pumpkin cookies. Having all these ingredients ready makes the baking process smooth and fun. Enjoy the mix of flavors as you create these delightful cookies! Set your oven to 350°F (175°C). This is the perfect temperature for baking cookies. Next, line two baking sheets with parchment paper. This step helps the cookies not stick. In a medium bowl, whisk together the dry ingredients. Use 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mixing these helps the flavors blend well. In a large bowl, cream together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Use an electric mixer for about 2-3 minutes until it’s smooth. Next, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is well combined. Slowly add the dry ingredients into the wet mixture. Mix until just combined. Do not overmix. With a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheets, keeping space between each cookie. Bake for 12-15 minutes. The edges should be set, and the tops should feel soft. While cookies cool, make the icing. In a medium bowl, beat together 4 ounces of softened cream cheese and ½ cup of softened butter until creamy. Gradually mix in 2 cups of powdered sugar. Stir in 1 teaspoon of vanilla extract. If the icing is thick, add 1 tablespoon of milk for a smooth texture. Once cookies are cool, spread the cream cheese icing on each cookie. Be generous for the best taste! Enjoy the soft pumpkin cookies with their sweet icing. To make the best soft pumpkin cookies, avoid overmixing the dough. Overmixing can make your cookies tough. Mix just until you see no dry flour. This keeps them soft and tender. Check for doneness by looking at the edges. They should be set, but the tops will look soft. A toothpick should come out clean when inserted in the center. Remember, they will firm up as they cool. For the cream cheese icing, you may need to adjust the consistency. If it's too thick, add a tablespoon of milk. This makes it easy to spread on the cookies. Aim for a smooth, spreadable texture. Ensure even spreading by using a small spatula or a butter knife. This gives each cookie a nice, even layer of icing. A thin layer looks great and adds just the right sweetness. Presentation can enhance your cookies. Serve them on a pretty plate and sprinkle a little ground cinnamon on top. This adds a lovely touch. You can also use mini pumpkins or autumn leaves for decoration. Pair your cookies with warm beverages. A cup of tea or coffee complements the flavors well. You can also enjoy them with hot apple cider for a festive vibe. {{image_2}} You can easily customize your soft pumpkin cookies. One tasty idea is to add chocolate chips. They bring a rich, sweet twist. You can mix in about a cup of dark or milk chocolate chips. Just fold them into the dough before baking. Another fun option is to try different spices. Ginger and clove can add a warm, aromatic flavor. Just replace some of the cinnamon with these spices to create a unique taste. If you need a gluten-free option, you can use gluten-free flour. Many brands offer blends that work well in cookies. Substitute the all-purpose flour with an equal amount of gluten-free flour. This change will keep your cookies soft and delicious. Make sure to check the brand's instructions for best results. For those seeking a vegan option, you can modify the icing. Instead of cream cheese, use a vegan cream cheese or coconut cream. This will keep the same smooth texture. For sweeteners, consider using sugar substitutes like stevia or coconut sugar. These options can help health-conscious bakers enjoy the cookies without extra sugar. To keep your soft pumpkin cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers of cookies. This keeps them from sticking together. Store them at room temperature for up to five days. For longer freshness, refrigerate them. The cool air helps maintain their soft texture. To freeze these cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer the cookies to a freezer bag. Remove excess air and seal tightly. You can freeze them for up to three months. When you are ready to serve, thaw them in the fridge overnight. For a quicker option, leave them out at room temperature for about an hour. If you have leftover cream cheese icing, store it in the fridge. Place it in an airtight container. It can last for up to a week. To reuse the icing, take it out and let it sit at room temperature for about 30 minutes. If it is too thick, mix in a little milk to reach your desired consistency. This way, you can enjoy it on other treats, too! You can tell when your pumpkin cookies are done by checking the edges. The edges should be set, and the tops should feel firm. The cookies may look soft, which is normal. Bake them for 12-15 minutes for the best results. Let them cool a bit before moving them. Yes, you can use fresh pumpkin puree! Just make sure it is cooked and pureed well. Fresh pumpkin can give a nice flavor, but it may have more moisture. You might need to adjust the flour a bit if your dough is too wet. You can store these cookies for about one week. Keep them in an airtight container at room temperature. For longer storage, you can refrigerate them, where they can last for up to two weeks. If you need a substitute, you can use mascarpone cheese or Greek yogurt. Both give a nice creamy texture. You can also use a dairy-free cream cheese if you want a vegan option. Yes, you can make the cookie dough ahead of time! Just cover it tightly and store it in the fridge for up to three days. If you want to store it longer, freeze the dough for up to three months. Just thaw it before baking. You’ve learned how to make delicious pumpkin cookies with cream cheese icing. We discussed the right mix of dry and wet ingredients. You now have step-by-step instructions to follow. Remember to avoid overmixing and check your cookies for doneness. Try different flavors and store them well for freshness. With these tips, you can enjoy baking and impress others. Happy baking!

WANT TO SAVE THIS RECIPE?

Get ready to savor the fall with my Soft Pumpkin Cookies topped with creamy icing! These cookies blend warm spices and pumpkin for a tasty treat. The rich cream cheese icing adds a delightful finish, making them perfect for any gathering. In just a few simple steps, you’ll bake a batch that leaves everyone asking for more. Let’s dive into the ingredients and create something special together!

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Ingredients

Dry Ingredients

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon salt

Wet Ingredients

– ½ cup unsalted butter, softened

– 1 cup brown sugar, packed

– ½ cup granulated sugar

– 1 cup pure pumpkin puree (canned or fresh)

– 1 large egg

– 1 teaspoon vanilla extract

Cream Cheese Icing Ingredients

– 4 ounces cream cheese, softened

– ½ cup unsalted butter, softened

– 2 cups powdered sugar

– 1 teaspoon vanilla extract

– 1 tablespoon milk (if needed for consistency)

Gathering the right ingredients is key for soft pumpkin cookies. For dry ingredients, use all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. These ingredients create a fluffy texture and warm flavor.

For wet ingredients, you need unsalted butter, packed brown sugar, granulated sugar, pumpkin puree, an egg, and vanilla extract. The pumpkin puree gives the cookies their soft texture and rich taste.

Finally, for the cream cheese icing, use softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a splash of milk if needed. This icing adds a creamy sweetness that pairs perfectly with the pumpkin cookies.

Having all these ingredients ready makes the baking process smooth and fun. Enjoy the mix of flavors as you create these delightful cookies!

Step-by-Step Instructions

Preheat Oven and Prepare Baking Sheets

Set your oven to 350°F (175°C). This is the perfect temperature for baking cookies. Next, line two baking sheets with parchment paper. This step helps the cookies not stick.

Combine Dry Ingredients

In a medium bowl, whisk together the dry ingredients. Use 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mixing these helps the flavors blend well.

Mix Wet Ingredients

In a large bowl, cream together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Use an electric mixer for about 2-3 minutes until it’s smooth. Next, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is well combined.

Combine Mixtures and Bake

Slowly add the dry ingredients into the wet mixture. Mix until just combined. Do not overmix. With a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheets, keeping space between each cookie. Bake for 12-15 minutes. The edges should be set, and the tops should feel soft.

Prepare Cream Cheese Icing

While cookies cool, make the icing. In a medium bowl, beat together 4 ounces of softened cream cheese and ½ cup of softened butter until creamy. Gradually mix in 2 cups of powdered sugar. Stir in 1 teaspoon of vanilla extract. If the icing is thick, add 1 tablespoon of milk for a smooth texture.

Ice Cookies

Once cookies are cool, spread the cream cheese icing on each cookie. Be generous for the best taste! Enjoy the soft pumpkin cookies with their sweet icing.

Tips & Tricks

Perfecting Your Cookies

To make the best soft pumpkin cookies, avoid overmixing the dough. Overmixing can make your cookies tough. Mix just until you see no dry flour. This keeps them soft and tender.

Check for doneness by looking at the edges. They should be set, but the tops will look soft. A toothpick should come out clean when inserted in the center. Remember, they will firm up as they cool.

Cream Cheese Icing Tips

For the cream cheese icing, you may need to adjust the consistency. If it’s too thick, add a tablespoon of milk. This makes it easy to spread on the cookies. Aim for a smooth, spreadable texture.

Ensure even spreading by using a small spatula or a butter knife. This gives each cookie a nice, even layer of icing. A thin layer looks great and adds just the right sweetness.

Serving Suggestions

Presentation can enhance your cookies. Serve them on a pretty plate and sprinkle a little ground cinnamon on top. This adds a lovely touch. You can also use mini pumpkins or autumn leaves for decoration.

Pair your cookies with warm beverages. A cup of tea or coffee complements the flavors well. You can also enjoy them with hot apple cider for a festive vibe.

Variations

Flavor Enhancements

You can easily customize your soft pumpkin cookies. One tasty idea is to add chocolate chips. They bring a rich, sweet twist. You can mix in about a cup of dark or milk chocolate chips. Just fold them into the dough before baking. Another fun option is to try different spices. Ginger and clove can add a warm, aromatic flavor. Just replace some of the cinnamon with these spices to create a unique taste.

Gluten-Free Adaptation

If you need a gluten-free option, you can use gluten-free flour. Many brands offer blends that work well in cookies. Substitute the all-purpose flour with an equal amount of gluten-free flour. This change will keep your cookies soft and delicious. Make sure to check the brand’s instructions for best results.

Dietary Modifications

For those seeking a vegan option, you can modify the icing. Instead of cream cheese, use a vegan cream cheese or coconut cream. This will keep the same smooth texture. For sweeteners, consider using sugar substitutes like stevia or coconut sugar. These options can help health-conscious bakers enjoy the cookies without extra sugar.

Storage Info

Storing Cookies

To keep your soft pumpkin cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers of cookies. This keeps them from sticking together. Store them at room temperature for up to five days. For longer freshness, refrigerate them. The cool air helps maintain their soft texture.

Freezing Tips

To freeze these cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer the cookies to a freezer bag. Remove excess air and seal tightly. You can freeze them for up to three months. When you are ready to serve, thaw them in the fridge overnight. For a quicker option, leave them out at room temperature for about an hour.

Icing Storage

If you have leftover cream cheese icing, store it in the fridge. Place it in an airtight container. It can last for up to a week. To reuse the icing, take it out and let it sit at room temperature for about 30 minutes. If it is too thick, mix in a little milk to reach your desired consistency. This way, you can enjoy it on other treats, too!

FAQs

How do I know when my pumpkin cookies are done?

You can tell when your pumpkin cookies are done by checking the edges. The edges should be set, and the tops should feel firm. The cookies may look soft, which is normal. Bake them for 12-15 minutes for the best results. Let them cool a bit before moving them.

Can I use fresh pumpkin puree instead of canned?

Yes, you can use fresh pumpkin puree! Just make sure it is cooked and pureed well. Fresh pumpkin can give a nice flavor, but it may have more moisture. You might need to adjust the flour a bit if your dough is too wet.

How long can I store these cookies?

You can store these cookies for about one week. Keep them in an airtight container at room temperature. For longer storage, you can refrigerate them, where they can last for up to two weeks.

What can I substitute for cream cheese in the icing?

If you need a substitute, you can use mascarpone cheese or Greek yogurt. Both give a nice creamy texture. You can also use a dairy-free cream cheese if you want a vegan option.

Can I make the cookie dough ahead of time?

Yes, you can make the cookie dough ahead of time! Just cover it tightly and store it in the fridge for up to three days. If you want to store it longer, freeze the dough for up to three months. Just thaw it before baking.

You’ve learned how to make delicious pumpkin cookies with cream cheese icing. We discussed the right mix of dry and wet ingredients. You now have step-by-step instructions to follow. Remember to avoid overmixing and check your cookies for doneness. Try different flavors and store them well for freshness. With these tips, you can enjoy baking and impress others. Happy baking!

- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 cup pure pumpkin puree (canned or fresh) - 1 large egg - 1 teaspoon vanilla extract - 4 ounces cream cheese, softened - ½ cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (if needed for consistency) Gathering the right ingredients is key for soft pumpkin cookies. For dry ingredients, use all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. These ingredients create a fluffy texture and warm flavor. For wet ingredients, you need unsalted butter, packed brown sugar, granulated sugar, pumpkin puree, an egg, and vanilla extract. The pumpkin puree gives the cookies their soft texture and rich taste. Finally, for the cream cheese icing, use softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a splash of milk if needed. This icing adds a creamy sweetness that pairs perfectly with the pumpkin cookies. Having all these ingredients ready makes the baking process smooth and fun. Enjoy the mix of flavors as you create these delightful cookies! Set your oven to 350°F (175°C). This is the perfect temperature for baking cookies. Next, line two baking sheets with parchment paper. This step helps the cookies not stick. In a medium bowl, whisk together the dry ingredients. Use 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mixing these helps the flavors blend well. In a large bowl, cream together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Use an electric mixer for about 2-3 minutes until it’s smooth. Next, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is well combined. Slowly add the dry ingredients into the wet mixture. Mix until just combined. Do not overmix. With a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheets, keeping space between each cookie. Bake for 12-15 minutes. The edges should be set, and the tops should feel soft. While cookies cool, make the icing. In a medium bowl, beat together 4 ounces of softened cream cheese and ½ cup of softened butter until creamy. Gradually mix in 2 cups of powdered sugar. Stir in 1 teaspoon of vanilla extract. If the icing is thick, add 1 tablespoon of milk for a smooth texture. Once cookies are cool, spread the cream cheese icing on each cookie. Be generous for the best taste! Enjoy the soft pumpkin cookies with their sweet icing. To make the best soft pumpkin cookies, avoid overmixing the dough. Overmixing can make your cookies tough. Mix just until you see no dry flour. This keeps them soft and tender. Check for doneness by looking at the edges. They should be set, but the tops will look soft. A toothpick should come out clean when inserted in the center. Remember, they will firm up as they cool. For the cream cheese icing, you may need to adjust the consistency. If it's too thick, add a tablespoon of milk. This makes it easy to spread on the cookies. Aim for a smooth, spreadable texture. Ensure even spreading by using a small spatula or a butter knife. This gives each cookie a nice, even layer of icing. A thin layer looks great and adds just the right sweetness. Presentation can enhance your cookies. Serve them on a pretty plate and sprinkle a little ground cinnamon on top. This adds a lovely touch. You can also use mini pumpkins or autumn leaves for decoration. Pair your cookies with warm beverages. A cup of tea or coffee complements the flavors well. You can also enjoy them with hot apple cider for a festive vibe. {{image_2}} You can easily customize your soft pumpkin cookies. One tasty idea is to add chocolate chips. They bring a rich, sweet twist. You can mix in about a cup of dark or milk chocolate chips. Just fold them into the dough before baking. Another fun option is to try different spices. Ginger and clove can add a warm, aromatic flavor. Just replace some of the cinnamon with these spices to create a unique taste. If you need a gluten-free option, you can use gluten-free flour. Many brands offer blends that work well in cookies. Substitute the all-purpose flour with an equal amount of gluten-free flour. This change will keep your cookies soft and delicious. Make sure to check the brand's instructions for best results. For those seeking a vegan option, you can modify the icing. Instead of cream cheese, use a vegan cream cheese or coconut cream. This will keep the same smooth texture. For sweeteners, consider using sugar substitutes like stevia or coconut sugar. These options can help health-conscious bakers enjoy the cookies without extra sugar. To keep your soft pumpkin cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers of cookies. This keeps them from sticking together. Store them at room temperature for up to five days. For longer freshness, refrigerate them. The cool air helps maintain their soft texture. To freeze these cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer the cookies to a freezer bag. Remove excess air and seal tightly. You can freeze them for up to three months. When you are ready to serve, thaw them in the fridge overnight. For a quicker option, leave them out at room temperature for about an hour. If you have leftover cream cheese icing, store it in the fridge. Place it in an airtight container. It can last for up to a week. To reuse the icing, take it out and let it sit at room temperature for about 30 minutes. If it is too thick, mix in a little milk to reach your desired consistency. This way, you can enjoy it on other treats, too! You can tell when your pumpkin cookies are done by checking the edges. The edges should be set, and the tops should feel firm. The cookies may look soft, which is normal. Bake them for 12-15 minutes for the best results. Let them cool a bit before moving them. Yes, you can use fresh pumpkin puree! Just make sure it is cooked and pureed well. Fresh pumpkin can give a nice flavor, but it may have more moisture. You might need to adjust the flour a bit if your dough is too wet. You can store these cookies for about one week. Keep them in an airtight container at room temperature. For longer storage, you can refrigerate them, where they can last for up to two weeks. If you need a substitute, you can use mascarpone cheese or Greek yogurt. Both give a nice creamy texture. You can also use a dairy-free cream cheese if you want a vegan option. Yes, you can make the cookie dough ahead of time! Just cover it tightly and store it in the fridge for up to three days. If you want to store it longer, freeze the dough for up to three months. Just thaw it before baking. You’ve learned how to make delicious pumpkin cookies with cream cheese icing. We discussed the right mix of dry and wet ingredients. You now have step-by-step instructions to follow. Remember to avoid overmixing and check your cookies for doneness. Try different flavors and store them well for freshness. With these tips, you can enjoy baking and impress others. Happy baking!

Soft Pumpkin Cookies with Cream Cheese Icing

Indulge in the flavors of fall with these soft pumpkin cookies topped with creamy icing! This easy recipe combines simple ingredients like pumpkin puree, butter, and warm spices for cookies that melt in your mouth. Perfect for gatherings or cozy nights at home, these treats are sure to impress. Click through to discover the full recipe and tips for delightful presentations that will wow your guests! Enjoy the taste of autumn today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

1 cup pure pumpkin puree (canned or fresh)

1 large egg

1 teaspoon vanilla extract

For the Cream Cheese Icing:

4 ounces cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (if needed for consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer until creamy and well combined (about 2-3 minutes).

        Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until fully incorporated.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

            Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.

              Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops are just firm. The cookies will appear soft, which is normal.

                Once baked, remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  While the cookies cool, prepare the cream cheese icing. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.

                    Gradually add the powdered sugar, mixing well until there are no lumps. Stir in the vanilla extract. If the icing is too thick, add a tablespoon of milk until desired consistency is reached.

                      Once the cookies are completely cool, spread the cream cheese icing generously on top of each cookie.

                        Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cookies

                          - Presentation Tips: Serve the cookies on a decorative plate, and sprinkle a dash of ground cinnamon over the icing for an extra festive touch. Consider adding seasonal decorations, like mini pumpkins or fall leaves, for a delightful autumn display.

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