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Soft Pumpkin Cookies with Cream Cheese Frosting

Soft Pumpkin Cookies with Cream Cheese Frosting Bliss

These Soft Pumpkin Cookies with Cream Cheese Frosting are a delightful autumn treat that brings warmth and comfort to any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if desired.
  • 2 tablespoons Cornstarch Can be omitted in small quantities if necessary.
  • 1 teaspoon Baking Powder Check for freshness.
  • 1 teaspoon Baking Soda Check for freshness.
  • 2 teaspoons Ground Cinnamon Adjust to suit your flavor preferences.
  • 1 teaspoon Ground Nutmeg Adjust to suit your flavor preferences.
  • 1 cup Pumpkin Puree Homemade puree can be used.
  • 1/2 cup Vegetable or Canola Oil Melted butter can add flavor.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 2 large Eggs No substitutes recommended.
  • 2 teaspoons Vanilla Extract
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Must be softened.
  • 1/2 cup Salted Butter Can use unsalted with a pinch of salt.
  • 3 cups Powdered Sugar Adjust for desired consistency.
  • 1 teaspoon Ground Cinnamon Feel free to sprinkle more on top.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin puree, vegetable oil, and granulated sugar until smooth. Whisk in the eggs and vanilla extract.
  4. Gradually add the dry ingredient mixture into the wet mixture in two batches until just combined.
  5. Using a medium cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets, spaced apart.
  6. Bake for 10–12 minutes until the tops are set and lightly golden. Let them cool on the baking sheets for a few minutes before transferring them to wire racks.
  7. While the cookies cool, beat together the softened cream cheese, salted butter, ground cinnamon, and vanilla extract until creamy. Gradually mix in powdered sugar.
  8. Once the cookies are completely cool, generously frost each cookie with the cream cheese frosting.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 80mgSugar: 12gVitamin A: 1500IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Unfrosted cookies can be frozen for up to 3 months.

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