Soft Pumpkin Cookies
Delightful, soft cookies infused with pumpkin and warm spices, topped with creamy frosting—perfect for any occasion.
Ingredients
For the Cookies
- 1 cup butter, softened Adds moisture and richness.
- 1 cup sugar Provides sweetness and structure.
- 1 piece egg Binds ingredients together.
- 1 teaspoon vanilla Adds flavor depth.
- 1 cup canned pumpkin Provides moisture and flavor.
- 2 cups flour Provides structure and texture.
- 1 teaspoon baking powder Leavening agent.
- 1 teaspoon baking soda Helps cookies rise.
- ½ teaspoon salt Enhances flavor.
- 1 teaspoon cinnamon Warm spice flavor.
- ½ teaspoon nutmeg Additional warmth.
For the Frosting
- ½ cup butter, softened Adds richness.
- 8 ounces cream cheese, softened Creates creamy texture.
- 4 cups powdered sugar Provides sweetness for frosting.
- 1 teaspoon vanilla Adds flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, combine softened butter and sugar. Beat until light and fluffy, about 2 minutes.
- Add canned pumpkin, egg, and vanilla to the butter-sugar mixture, and mix until fully incorporated.
- In a small bowl, mix baking powder, baking soda, salt, cinnamon, and nutmeg into the flour.
- Gradually add the flour mixture to the wet ingredients and mix until just combined.
- Use a tablespoon-sized cookie scoop to place dough onto prepared cookie sheets, leaving space between scoops.
Baking
- Bake cookies in the preheated oven for 8-10 minutes until edges are golden brown.
- Let cookies cool completely on sheets before frosting.
Frosting
- In a mixer, combine softened cream cheese, butter, powdered sugar, and vanilla; beat until smooth and creamy.
- Once cookies are cool, frost each with cream cheese frosting.
Notes
Use softened butter for best results. Store in an airtight container. Can freeze unfrosted cookies for later use.