Soft Pumpkin Cookies with Cream Cheese Icing Delight

by
- 1 cup pure pumpkin puree - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened to room temperature I love using pure pumpkin puree for these cookies. It gives them a rich flavor and moist texture. Using a mix of granulated and brown sugar adds sweetness and deepens the taste. The unsalted butter is key for a soft cookie that melts in your mouth. - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The large egg binds everything together, while vanilla adds a warm note. The all-purpose flour gives structure, and the leavening agents ensure the cookies rise nicely. I like to use a mix of spices—cinnamon, nutmeg, and ginger—to create that classic pumpkin flavor. Don’t forget the salt; it balances the sweetness. - 4 oz cream cheese, softened to room temperature - 1/4 cup unsalted butter, softened - 1 teaspoon vanilla extract - 1-2 cups powdered sugar (adjust to taste) For the icing, I use cream cheese for its tangy flavor that pairs perfectly with pumpkin. The butter adds creaminess. Mixing in vanilla makes it even better. Adjust the powdered sugar to find your perfect sweetness. You can find the Full Recipe for these delightful cookies in the section above. - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - In a large bowl, cream together 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar. Use a hand mixer or whisk until light and fluffy. This takes about 2-3 minutes. - Add 1 cup pure pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the mixture. Mix well until smooth and combined. - In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. - Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; this helps keep the cookies soft. - Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each mound for spreading. - Bake in the preheated oven for 12-15 minutes. The edges should be lightly golden, and the centers should look just set. They shouldn’t look wet. Cool on the baking sheet for 5 minutes before moving them to a wire rack. - In a mixing bowl, beat together 4 oz softened cream cheese and 1/4 cup softened butter until smooth. - Add 1 teaspoon vanilla extract, then mix in 1-2 cups powdered sugar. Adjust the sweetness to your liking while mixing. - Once the cookies are completely cool, spread or pipe the cream cheese icing on top. Let it cascade slightly over the edges for a nice look. - For presentation, arrange the cookies on a festive platter. A light dusting of cinnamon or a few candy corn pieces adds a fun touch. Enjoy your soft pumpkin cookies with cream cheese icing! To keep your pumpkin cookies soft, avoid overmixing the dough. When you combine the wet and dry ingredients, mix just until they come together. If you mix too long, the cookies may turn out tough. Adjusting your baking time also helps. Keep an eye on your cookies as they bake. They should be lightly golden around the edges and just set in the middle. If they look wet, give them more time. For the perfect cream cheese icing, focus on achieving a smooth consistency. Start with softened cream cheese and butter. Beat them together until they are creamy. Gradually add the powdered sugar. This way, you can adjust sweetness to your taste. Piping techniques can add flair. Use a piping bag with a decorative tip for pretty designs. If you don’t have a piping bag, a simple zip-top bag with a corner cut works well. Want to elevate the flavor? Try adding chocolate chips or nuts to the dough. They add great texture and taste. You can use dark chocolate chips for a rich contrast. Seasonal spices also enhance the cookies. Consider adding a pinch of allspice or cloves. These spices add warmth and depth, perfect for autumn flavors. {{image_4}} You can switch to gluten-free flour if needed. I recommend using a 1:1 gluten-free blend. This keeps the cookies soft and tasty. When using different flours, check the dough's texture. You might need to adjust the baking time slightly. Gluten-free dough can bake faster, so keep an eye on them. Adding new spices can change the cookie flavor. Try allspice or cloves for a warm twist. You can also swap out pumpkin puree for sweet potato puree. This gives the cookies a different taste and texture. Experimenting with flavors keeps baking fun! For a chocolate icing, add cocoa powder to the cream cheese mix. Start with a few tablespoons, then mix well. You can also try different flavored extracts, like almond or maple. This makes the icing unique and personal. Check the Full Recipe for more ideas! To keep your pumpkin cookies soft, store them in an airtight container. A good option is a cookie jar or a plastic container with a tight lid. You can also place a slice of bread in the container. The bread adds moisture, helping keep the cookies soft longer. You can freeze baked cookies for later enjoyment. To do this, let them cool completely first. Then, layer the cookies between sheets of parchment paper in a freezer-safe bag. Seal it tightly. When you're ready to enjoy, take them out and let them thaw at room temperature for about an hour. For an even softer texture, you can warm them briefly in the microwave. These cookies stay fresh for about 5 days at room temperature. If you freeze them, they can last up to 3 months. Watch for signs of spoilage, such as hardening or off smells. If you notice either, it's best to discard them. Enjoy your treats while they're fresh! For the full recipe, check out the deliciously soft pumpkin cookies with creamy vanilla icing. The cookies are done when the edges are lightly golden. The centers should look set, not wet. You can also gently press the cookie; it should spring back. In about 12 to 15 minutes, you’ll see these signs. Remember, overbaking makes them dry. Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap. Refrigerate it for up to three days. If you want to keep it longer, freeze the dough. It stays good in the freezer for about three months. Thaw overnight in the fridge before baking. If you want to swap cream cheese, use mascarpone cheese for a rich taste. Greek yogurt can also work; it adds tanginess. For a lighter icing, try whipped cream or a simple glaze with powdered sugar and milk. Each option gives a unique flavor twist. This blog post covered everything you need to know about making delicious pumpkin cookies. We discussed key ingredients, including pure pumpkin puree and cream cheese icing. You learned step-by-step instructions for baking and icing, along with tips for keeping your cookies soft. We shared variations and storage tips to keep your treats fresh. In conclusion, making pumpkin cookies is simple and fun. Try different flavors and techniques to make them your own. Enjoy baking and sharing these tasty cookies!

WANT TO SAVE THIS RECIPE?

Get ready to enjoy a warm, sweet treat with my Soft Pumpkin Cookies topped with creamy icing! These cookies pack the perfect blend of pumpkin flavor and spice, making them a cozy favorite for any fall day. With simple ingredients and easy steps, you can whip up a batch in no time. Join me as I share my tips for achieving the softest cookies and the best cream cheese icing ever!

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Ingredients

Main Ingredients

– 1 cup pure pumpkin puree

– 1 cup granulated sugar

– 1/2 cup packed brown sugar

– 1/2 cup unsalted butter, softened to room temperature

I love using pure pumpkin puree for these cookies. It gives them a rich flavor and moist texture. Using a mix of granulated and brown sugar adds sweetness and deepens the taste. The unsalted butter is key for a soft cookie that melts in your mouth.

Additional Ingredients

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

The large egg binds everything together, while vanilla adds a warm note. The all-purpose flour gives structure, and the leavening agents ensure the cookies rise nicely. I like to use a mix of spices—cinnamon, nutmeg, and ginger—to create that classic pumpkin flavor. Don’t forget the salt; it balances the sweetness.

Ingredients for Cream Cheese Icing

– 4 oz cream cheese, softened to room temperature

– 1/4 cup unsalted butter, softened

– 1 teaspoon vanilla extract

– 1-2 cups powdered sugar (adjust to taste)

For the icing, I use cream cheese for its tangy flavor that pairs perfectly with pumpkin. The butter adds creaminess. Mixing in vanilla makes it even better. Adjust the powdered sugar to find your perfect sweetness. You can find the Full Recipe for these delightful cookies in the section above.

Step-by-Step Instructions

Prepping the Dough

– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

– In a large bowl, cream together 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar. Use a hand mixer or whisk until light and fluffy. This takes about 2-3 minutes.

– Add 1 cup pure pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the mixture. Mix well until smooth and combined.

Mixing Dry Ingredients

– In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt.

– Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; this helps keep the cookies soft.

Baking the Cookies

– Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each mound for spreading.

– Bake in the preheated oven for 12-15 minutes. The edges should be lightly golden, and the centers should look just set. They shouldn’t look wet. Cool on the baking sheet for 5 minutes before moving them to a wire rack.

Preparing the Icing

– In a mixing bowl, beat together 4 oz softened cream cheese and 1/4 cup softened butter until smooth.

– Add 1 teaspoon vanilla extract, then mix in 1-2 cups powdered sugar. Adjust the sweetness to your liking while mixing.

Final Assembly

– Once the cookies are completely cool, spread or pipe the cream cheese icing on top. Let it cascade slightly over the edges for a nice look.

– For presentation, arrange the cookies on a festive platter. A light dusting of cinnamon or a few candy corn pieces adds a fun touch. Enjoy your soft pumpkin cookies with cream cheese icing!

Tips & Tricks

Ensuring Softness

To keep your pumpkin cookies soft, avoid overmixing the dough. When you combine the wet and dry ingredients, mix just until they come together. If you mix too long, the cookies may turn out tough.

Adjusting your baking time also helps. Keep an eye on your cookies as they bake. They should be lightly golden around the edges and just set in the middle. If they look wet, give them more time.

Icing Tips

For the perfect cream cheese icing, focus on achieving a smooth consistency. Start with softened cream cheese and butter. Beat them together until they are creamy. Gradually add the powdered sugar. This way, you can adjust sweetness to your taste.

Piping techniques can add flair. Use a piping bag with a decorative tip for pretty designs. If you don’t have a piping bag, a simple zip-top bag with a corner cut works well.

Flavor Enhancements

Want to elevate the flavor? Try adding chocolate chips or nuts to the dough. They add great texture and taste. You can use dark chocolate chips for a rich contrast.

Seasonal spices also enhance the cookies. Consider adding a pinch of allspice or cloves. These spices add warmth and depth, perfect for autumn flavors.

Variations

Alternative Flours

You can switch to gluten-free flour if needed. I recommend using a 1:1 gluten-free blend. This keeps the cookies soft and tasty. When using different flours, check the dough’s texture. You might need to adjust the baking time slightly. Gluten-free dough can bake faster, so keep an eye on them.

Flavor Variations

Adding new spices can change the cookie flavor. Try allspice or cloves for a warm twist. You can also swap out pumpkin puree for sweet potato puree. This gives the cookies a different taste and texture. Experimenting with flavors keeps baking fun!

Cream Cheese Icing Variations

For a chocolate icing, add cocoa powder to the cream cheese mix. Start with a few tablespoons, then mix well. You can also try different flavored extracts, like almond or maple. This makes the icing unique and personal. Check the Full Recipe for more ideas!

Storage Info

Storing Cookies

To keep your pumpkin cookies soft, store them in an airtight container. A good option is a cookie jar or a plastic container with a tight lid. You can also place a slice of bread in the container. The bread adds moisture, helping keep the cookies soft longer.

Freezing Instructions

You can freeze baked cookies for later enjoyment. To do this, let them cool completely first. Then, layer the cookies between sheets of parchment paper in a freezer-safe bag. Seal it tightly. When you’re ready to enjoy, take them out and let them thaw at room temperature for about an hour. For an even softer texture, you can warm them briefly in the microwave.

Shelf Life

These cookies stay fresh for about 5 days at room temperature. If you freeze them, they can last up to 3 months. Watch for signs of spoilage, such as hardening or off smells. If you notice either, it’s best to discard them. Enjoy your treats while they’re fresh! For the full recipe, check out the deliciously soft pumpkin cookies with creamy vanilla icing.

FAQs

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden. The centers should look set, not wet. You can also gently press the cookie; it should spring back. In about 12 to 15 minutes, you’ll see these signs. Remember, overbaking makes them dry.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap. Refrigerate it for up to three days. If you want to keep it longer, freeze the dough. It stays good in the freezer for about three months. Thaw overnight in the fridge before baking.

What can I substitute for cream cheese in the icing?

If you want to swap cream cheese, use mascarpone cheese for a rich taste. Greek yogurt can also work; it adds tanginess. For a lighter icing, try whipped cream or a simple glaze with powdered sugar and milk. Each option gives a unique flavor twist.

This blog post covered everything you need to know about making delicious pumpkin cookies. We discussed key ingredients, including pure pumpkin puree and cream cheese icing. You learned step-by-step instructions for baking and icing, along with tips for keeping your cookies soft. We shared variations and storage tips to keep your treats fresh.

In conclusion, making pumpkin cookies is simple and fun. Try different flavors and techniques to make them your own. Enjoy baking and sharing these tasty cookies!

- 1 cup pure pumpkin puree - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened to room temperature I love using pure pumpkin puree for these cookies. It gives them a rich flavor and moist texture. Using a mix of granulated and brown sugar adds sweetness and deepens the taste. The unsalted butter is key for a soft cookie that melts in your mouth. - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The large egg binds everything together, while vanilla adds a warm note. The all-purpose flour gives structure, and the leavening agents ensure the cookies rise nicely. I like to use a mix of spices—cinnamon, nutmeg, and ginger—to create that classic pumpkin flavor. Don’t forget the salt; it balances the sweetness. - 4 oz cream cheese, softened to room temperature - 1/4 cup unsalted butter, softened - 1 teaspoon vanilla extract - 1-2 cups powdered sugar (adjust to taste) For the icing, I use cream cheese for its tangy flavor that pairs perfectly with pumpkin. The butter adds creaminess. Mixing in vanilla makes it even better. Adjust the powdered sugar to find your perfect sweetness. You can find the Full Recipe for these delightful cookies in the section above. - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - In a large bowl, cream together 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar. Use a hand mixer or whisk until light and fluffy. This takes about 2-3 minutes. - Add 1 cup pure pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the mixture. Mix well until smooth and combined. - In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. - Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; this helps keep the cookies soft. - Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each mound for spreading. - Bake in the preheated oven for 12-15 minutes. The edges should be lightly golden, and the centers should look just set. They shouldn’t look wet. Cool on the baking sheet for 5 minutes before moving them to a wire rack. - In a mixing bowl, beat together 4 oz softened cream cheese and 1/4 cup softened butter until smooth. - Add 1 teaspoon vanilla extract, then mix in 1-2 cups powdered sugar. Adjust the sweetness to your liking while mixing. - Once the cookies are completely cool, spread or pipe the cream cheese icing on top. Let it cascade slightly over the edges for a nice look. - For presentation, arrange the cookies on a festive platter. A light dusting of cinnamon or a few candy corn pieces adds a fun touch. Enjoy your soft pumpkin cookies with cream cheese icing! To keep your pumpkin cookies soft, avoid overmixing the dough. When you combine the wet and dry ingredients, mix just until they come together. If you mix too long, the cookies may turn out tough. Adjusting your baking time also helps. Keep an eye on your cookies as they bake. They should be lightly golden around the edges and just set in the middle. If they look wet, give them more time. For the perfect cream cheese icing, focus on achieving a smooth consistency. Start with softened cream cheese and butter. Beat them together until they are creamy. Gradually add the powdered sugar. This way, you can adjust sweetness to your taste. Piping techniques can add flair. Use a piping bag with a decorative tip for pretty designs. If you don’t have a piping bag, a simple zip-top bag with a corner cut works well. Want to elevate the flavor? Try adding chocolate chips or nuts to the dough. They add great texture and taste. You can use dark chocolate chips for a rich contrast. Seasonal spices also enhance the cookies. Consider adding a pinch of allspice or cloves. These spices add warmth and depth, perfect for autumn flavors. {{image_4}} You can switch to gluten-free flour if needed. I recommend using a 1:1 gluten-free blend. This keeps the cookies soft and tasty. When using different flours, check the dough's texture. You might need to adjust the baking time slightly. Gluten-free dough can bake faster, so keep an eye on them. Adding new spices can change the cookie flavor. Try allspice or cloves for a warm twist. You can also swap out pumpkin puree for sweet potato puree. This gives the cookies a different taste and texture. Experimenting with flavors keeps baking fun! For a chocolate icing, add cocoa powder to the cream cheese mix. Start with a few tablespoons, then mix well. You can also try different flavored extracts, like almond or maple. This makes the icing unique and personal. Check the Full Recipe for more ideas! To keep your pumpkin cookies soft, store them in an airtight container. A good option is a cookie jar or a plastic container with a tight lid. You can also place a slice of bread in the container. The bread adds moisture, helping keep the cookies soft longer. You can freeze baked cookies for later enjoyment. To do this, let them cool completely first. Then, layer the cookies between sheets of parchment paper in a freezer-safe bag. Seal it tightly. When you're ready to enjoy, take them out and let them thaw at room temperature for about an hour. For an even softer texture, you can warm them briefly in the microwave. These cookies stay fresh for about 5 days at room temperature. If you freeze them, they can last up to 3 months. Watch for signs of spoilage, such as hardening or off smells. If you notice either, it's best to discard them. Enjoy your treats while they're fresh! For the full recipe, check out the deliciously soft pumpkin cookies with creamy vanilla icing. The cookies are done when the edges are lightly golden. The centers should look set, not wet. You can also gently press the cookie; it should spring back. In about 12 to 15 minutes, you’ll see these signs. Remember, overbaking makes them dry. Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap. Refrigerate it for up to three days. If you want to keep it longer, freeze the dough. It stays good in the freezer for about three months. Thaw overnight in the fridge before baking. If you want to swap cream cheese, use mascarpone cheese for a rich taste. Greek yogurt can also work; it adds tanginess. For a lighter icing, try whipped cream or a simple glaze with powdered sugar and milk. Each option gives a unique flavor twist. This blog post covered everything you need to know about making delicious pumpkin cookies. We discussed key ingredients, including pure pumpkin puree and cream cheese icing. You learned step-by-step instructions for baking and icing, along with tips for keeping your cookies soft. We shared variations and storage tips to keep your treats fresh. In conclusion, making pumpkin cookies is simple and fun. Try different flavors and techniques to make them your own. Enjoy baking and sharing these tasty cookies!

Soft Pumpkin Cookies with Cream Cheese Icing

Bite into autumn with these deliciously soft pumpkin cookies topped with creamy vanilla icing! Made with pure pumpkin puree, spices, and a homemade cream cheese frosting, these treats are perfect for any fall gathering. Easy to make and irresistible, they will become a family favorite. Click through to discover the full recipe and impress your loved ones with these delightful cookies!
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Ingredients
  

1 cup pure pumpkin puree

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the Creamy Vanilla Icing:

4 oz cream cheese, softened to room temperature

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1-2 cups powdered sugar (adjust to taste)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or whisk until the mixture is light and fluffy, which should take about 2-3 minutes.

      To the sugar mixture, add the pumpkin puree, egg, and vanilla extract. Mix thoroughly until all ingredients are well combined and the mixture is smooth.

        In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt until well blended.

          Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently with a spatula or wooden spoon until a soft, cohesive dough forms. Be careful not to overmix, as this can affect the cookie's texture.

            Using a cookie scoop or a tablespoon, drop mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each mound to allow for spreading while baking.

              Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers appear just set; they should not look wet. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                For the cream cheese icing, in a mixing bowl, beat together the softened cream cheese and butter using a hand mixer until the mixture is smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar, tasting as you go until you reach your desired sweetness and consistency.

                  Once the cookies are completely cooled, generously spread or pipe the cream cheese icing on top of each cookie, allowing the icing to cascade slightly over the edges for an appealing look.

                    Prep Time: 20 mins | Total Time: 40 mins | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a festive platter and for an extra seasonal flair, garnish each iced cookie with a light dusting of cinnamon or a playful few candy corn pieces. Delight in these delicious treats!

                        WANT TO SAVE THIS RECIPE?