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- 1 cup pumpkin puree - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt To make these cookies, we start with pumpkin puree. This gives them a rich flavor and soft texture. The sugars, both granulated and brown, add sweetness and depth. The unsalted butter gives a nice creaminess. We also need an egg and vanilla extract for binding and flavor. Next, we blend in our dry ingredients. Flour helps the cookies hold their shape. Baking soda and baking powder help them rise. The spices—cinnamon, nutmeg, and ginger—bring that wonderful fall taste. Finally, a bit of salt balances all the flavors. - 1 cup powdered sugar - 2 tablespoons unsalted butter, softened - 1 tablespoon milk (add more as needed) - 1/2 teaspoon vanilla extract For the frosting, we use powdered sugar for sweetness and a smooth texture. Softened butter adds creaminess. Milk helps us control the thickness. A splash of vanilla extract enhances the flavor. Mix these together until smooth, and you have a delightful frosting for your cookies. This adds a sweet touch that makes each bite even better. 1. Preheating the oven and preparing baking sheet First, preheat your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper. This step helps your cookies not stick. 2. Creaming butter and sugars In a large bowl, use an electric mixer to cream together 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar. Mix for about 2-3 minutes. The mixture should be light and fluffy. 3. Incorporating pumpkin, egg, and vanilla Next, add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Beat on medium speed until everything blends well and is smooth. 1. Combining flour and leavening agents In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon baking powder. This mix helps your cookies rise. 2. Adding spices and salt Now, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt into the flour mix. Whisk until combined, allowing the spices to mix well. 1. Forming cookie dough portions Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Keep them spaced about 2 inches apart. This space allows them to spread while baking. 2. Baking duration and checking doneness Bake the cookies in the preheated oven for 10-12 minutes. They are done when the edges are lightly golden, but the centers should feel soft. 3. Cooling process after baking Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. 1. Whisking ingredients to achieve the right consistency While the cookies cool, make the frosting. In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla extract. Mix until smooth and creamy. 2. Adjusting thickness with milk If the frosting is too thick, add a little more milk. This will help you get the right drizzle consistency. You want it to be easy to spread on the cookies. To ensure your cookies stay soft and chewy, check your baking time. Pull them out when the edges are light golden. The centers should feel soft but set. This helps lock in moisture, making each bite delightful. Avoid overmixing your dough. When you combine wet and dry ingredients, mix just until you see no dry flour. Overmixing can make the cookies tough. You want a soft and slightly sticky dough for the best texture. For spreading frosting effectively, use a small offset spatula. Start from the center of the cookie and move outward. This helps create a smooth finish. Let the frosting flow over the edges for a lovely look. Achieving the desired drizzle consistency is key. If your frosting is too thick, add a splash of milk. Mix until it’s smooth and pourable. You want it to drizzle easily but not run off the cookie. Arranging cookies aesthetically makes a big difference. Place them on a decorative platter with space between each cookie. This showcases their soft texture and beautiful frosting. Using garnishes enhances visuals. A sprinkle of cinnamon or mini chocolate chips on top adds flair. These small touches make your cookies stand out and look even more inviting. {{image_4}} You can change the frosting for your cookies. A cream cheese frosting adds a tangy twist. It blends smoothly with the sweet cookie. To make it, mix 8 oz of cream cheese with 1/4 cup of butter. Add 2 cups of powdered sugar and a splash of vanilla. This frosting is rich and pairs well with pumpkin. If you love chocolate, try a chocolate ganache instead. Melt 1 cup of chocolate chips with 1/2 cup of heavy cream. Stir until smooth, then let it cool slightly. This ganache is glossy and decadent. It makes your cookies feel extra special. Mix-ins can take your cookies to the next level. Consider adding chocolate chips for a sweet surprise. They melt and create gooey pockets of chocolate. You can also add nuts for a nice crunch. Walnuts or pecans work well here. Dried fruits can enhance the flavor too. Raisins or cranberries bring a burst of sweetness. You might even try spices like cloves or allspice. They add warmth and depth to the cookies. Experiment and find your favorite mix! If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Many brands offer one-to-one flour substitutes. This keeps the texture similar. For a vegan option, use flax eggs instead of a real egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. Also, replace butter with coconut oil or vegan butter. Choose a dairy-free milk for the frosting, like almond or oat milk. These swaps make your cookies plant-based while still delicious. To keep your frosted soft pumpkin cookies fresh, store them at room temperature. Place them in an airtight container. This will keep them soft for several days. If you like chilled cookies, you can refrigerate them. Just make sure to layer them with parchment paper to prevent sticking. To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can stay fresh for up to three months. When you want to enjoy a cookie, take it out and let it thaw at room temperature. If you want to refresh them, pop them in the microwave for a few seconds. This will warm them up and make them soft again. Enjoy your delicious cookies any time! How do I know when the cookies are done? You can tell the cookies are done when their edges turn golden. The centers should feel soft but set. Check them around the 10-minute mark. Can I use canned pumpkin for this recipe? Yes, canned pumpkin works great! It saves time and keeps the flavor rich and moist. Just make sure it’s pure pumpkin, not pumpkin pie filling. What other spices can I add for flavor enhancement? You can add allspice or cloves for extra warmth. A pinch of cardamom also brings a nice twist. Feel free to mix and match spices to suit your taste. My cookies spread too much; what went wrong? If cookies spread too much, your butter might be too soft. Try chilling the dough for 30 minutes before baking. Also, make sure you use the right amount of flour. Why are my cookies too dry? Dry cookies can happen if you overbake them or add too much flour. Be sure to measure carefully and check them at the 10-minute mark. If they feel dry, try adding a little more pumpkin next time. What to serve with frosted pumpkin cookies? These cookies pair well with warm drinks like coffee or chai. A scoop of vanilla ice cream on the side is also a delightful treat! Are these cookies suitable for holiday gatherings? Absolutely! Their soft texture and sweet frosting make them a hit at any gathering. They add a festive touch and are easy to share. You now know how to make soft pumpkin cookies and their frosting step by step. With the right ingredients and tips, you’ll bake cookies that taste great. Remember to mix well but avoid overdoing it. Try different frostings or mix-ins for a twist, and store your cookies properly for freshness. These cookies are perfect for any gathering or just a tasty treat at home. Enjoy your baking journey!

Frosted Soft Pumpkin Cookies

Indulge in the fall flavors with our Frosted Soft Pumpkin Cookies! These delicious treats blend pumpkin puree with warm spices for a cookie that's perfectly soft and sweet. With an easy frosting recipe, you can elevate your baking game in just 30 minutes. Perfect for gatherings or a cozy night in, your friends and family will adore these tasty bites. Click through to explore the full recipe and add a touch of autumn to your dessert table!
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Ingredients
  

1 cup 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

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

Frosting:

1 cup powdered sugar

2 tablespoons unsalted butter, softened

1 tablespoon milk (add more as needed)

1/2 teaspoon vanilla extract

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, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.

      Add in the pumpkin puree, egg, and vanilla extract. Beat on medium speed until everything is fully incorporated and smooth.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix; the dough should be soft and slightly sticky.

            Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow room for spreading.

              Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers feel soft yet set.

                Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                  While the cookies are cooling, prepare the frosting by whisking together the powdered sugar, softened butter, milk, and vanilla extract in a medium bowl until the mixture is smooth and creamy. If it’s too thick, add an additional splash of milk to achieve your desired drizzle consistency.

                    Once the cookies are thoroughly cooled, generously spread the frosting atop each cookie, allowing it to flow slightly over the edges for a delightful presentation.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 24 cookies

                        - Presentation Tips: Arrange the frosted cookies on a decorative platter. For an added touch, sprinkle a dash of cinnamon over them or top with a few mini chocolate chips for a delightful visual and textural contrast.