These soft pumpkin cookies are a warm hug for your taste buds! With a blend of pumpkin and spices, they are perfect for fall gatherings or cozy nights in.
And let’s talk about that creamy cinnamon frosting—it’s like the cherry on top, except it’s way better! I love making these for friends; they never last long on the plate!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Always choose plain canned pumpkin puree, not the spiced pie filling, as it ensures the right consistency and flavor. If fresh pumpkin is available, you can roast and puree it instead!
Sugars: The mix of granulated and brown sugars gives the cookies moisture and depth. If you want to reduce sugar, consider using coconut sugar or a sugar alternative, but the texture may vary slightly.
Vegetable Oil: While I prefer vegetable oil for its neutral flavor, you can use melted coconut oil or even applesauce for a lighter cookie.
Spices: The combo of cinnamon, nutmeg, ginger, and cloves create that classic fall taste. You can adjust spices according to your taste or use a pumpkin spice blend if available.
Cream Cheese: If you need a non-dairy option, vegan cream cheese can work well for the frosting.
How Do You Achieve Perfectly Soft Cookies?
The key to soft pumpkin cookies is not overmixing and keeping an eye on baking time. After combining the wet and dry ingredients, mix until just combined—this will help keep them tender. Here’s how to make sure you get it right:
- Use a cookie scoop for uniform shapes and even baking.
- Bake just until the edges are set; they’ll continue to cook a bit on the sheet.
- Let them cool on the baking sheet for a few minutes before moving them to a wire rack. This helps them firm up without drying out.
With these tips, you’ll have delightful, soft pumpkin cookies every time! Enjoy baking! 🍪
Soft Pumpkin Cookies with Creamy Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Creamy Cinnamon Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 1 1/2 teaspoons ground cinnamon
- 1-2 tablespoons milk (optional, for desired consistency)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of prep time and 12 minutes of baking time. Be sure to allow about 15 minutes for cooling before frosting, making the total time approximately 50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be hot enough when your cookies are ready to go in. Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and well blended.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, cloves) until mixed. This helps distribute the baking powder and spices evenly through the cookies.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Gently mix until just combined—don’t worry about every lump, but avoid overmixing. This ensures your cookies stay soft!
5. Scoop and Bake:
Using a spoon or cookie scoop, drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes. The cookies should be soft and set at the edges when done, so check them with a toothpick.
6. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key—frosting warm cookies can make the frosting melt!
7. Make the Creamy Frosting:
While the cookies cool, grab a medium bowl and beat together the softened cream cheese and butter until they are creamy and smooth. Gradually add the powdered sugar and continue to mix until well blended. Add in the vanilla extract and cinnamon, beating until fully combined.
8. Adjust Consistency (If Needed):
If your frosting is thick, add milk a little at a time until you reach your desired consistency for spreading or piping.
9. Frost the Cookies:
Once the cookies have cooled completely, it’s time to spread or pipe your delicious creamy cinnamon frosting generously over each cookie!
10. Garnish & Serve:
If you like, sprinkle a bit of extra cinnamon on top as a finishing touch. Serve immediately, or store the frosted cookies in the fridge in an airtight container. For the best taste and texture, let them come to room temperature before serving.
Enjoy your soft pumpkin cookies with creamy cinnamon frosting—a truly delightful treat bursting with autumn flavors!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, roast and puree it until smooth, ensuring it’s not too watery. About 1 medium pumpkin should yield enough puree for this recipe.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 5 days. For the best texture, let them reach room temperature before serving again.
Can I Freeze These Cookies?
Absolutely! Freeze the unfrosted cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 3 months. Frost them after thawing for the best results.
What Can I Substitute for Cream Cheese in the Frosting?
If you need a dairy-free option, you can use vegan cream cheese or a whipped coconut cream as a substitute in the frosting. Just make sure it’s well-chilled for easy mixing!