There’s something comforting about a soft, spiced cookie on a chilly day, and these Soft Frosted Pumpkin Cookies capture that cozy feeling perfectly. These cookies have a tender, cake-like texture that stays moist thanks to the pumpkin puree. The cream cheese frosting adds a rich, creamy finish that makes each bite melt in your mouth. Whether you’re making them for a family gathering, a festive fall party, or simply as a treat with your afternoon coffee, these cookies are sure to become a seasonal favorite.
What is Pumpkin Puree?
Pumpkin puree is made by cooking and mashing pumpkins until smooth. It’s used in baking to add moisture and a rich, natural sweetness without the need for added sugars. Unlike pumpkin pie filling, which contains sugar and spices, pumpkin puree allows you to control the flavor of your recipes. You can find canned pumpkin puree in stores, or make your own by roasting fresh pumpkins and blending the flesh. It’s an essential ingredient in fall baking, adding a warm, earthy flavor to cookies, cakes, and breads.
Yield:
24 cookies
Ingredients:
For the Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 cup 100% pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
For the Frosting:
4 oz (113g) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk (optional, to adjust consistency)
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Personal Tip: Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
Personal Tip: For a spicier flavor, you can add a pinch of extra cinnamon or ginger.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.
Personal Tip: Use room temperature ingredients for a smoother batter and more even baking.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten the tops slightly with the back of a spoon.
Personal Tip: Use a cookie scoop for evenly-sized cookies.
Bake for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Personal Tip: For softer cookies, slightly underbake them by taking them out as soon as the tops are set.
For the Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla, mixing until the frosting is light and fluffy. Adjust the consistency with a tablespoon of milk if needed.
Personal Tip: Beat the frosting for an extra minute for a lighter, fluffier texture.
Spread or pipe the frosting onto each cooled cookie.
Personal Tip: Sprinkle a little cinnamon on top of the frosting for a festive touch.
Nutritional Information (Per Serving):
Calories: 190, Protein: 2g, Carbohydrates: 28g, Fiber: 1g, Net Carbohydrates: 27g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 115mg, Sugars: 18g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Make your own pumpkin puree: If you have extra pumpkins, making puree is easy and saves money. Roast the pumpkin, scoop out the flesh, and blend until smooth. Store in the freezer for later use.
- Buy spices in bulk: Purchase cinnamon, nutmeg, ginger, and cloves in bulk to save money. Store them in airtight containers to maintain freshness.
- Use a cookie scoop: For even-sized cookies that bake uniformly, invest in a cookie scoop. It saves time and ensures consistent baking.
- Room temperature ingredients: Make sure butter and cream cheese are at room temperature before beating them. This ensures a smooth, creamy frosting.
- Adjust the frosting sweetness: If you prefer a less sweet frosting, start with 1 1/2 cups of powdered sugar and taste as you go.
- Storage tip: Store these cookies in an airtight container in the fridge for up to a week. Bring to room temperature before serving for the best flavor.
- Freeze for later: To freeze, arrange unfrosted cookies on a baking sheet and freeze until solid. Transfer to a freezer bag. Thaw at room temperature and frost before serving.
- Add texture with nuts: Fold in chopped pecans or walnuts into the dough for a nutty crunch that complements the pumpkin and spices.
- DIY piping bag: Use a plastic sandwich bag with a small corner cut off if you don’t have a piping bag for frosting.
- Substitute spices: If you don’t have all the individual spices, use 2 teaspoons of pumpkin pie spice instead.
Let’s Learn About Canned Pumpkin Puree
What to Look for on the Label:
When choosing canned pumpkin puree, make sure it’s labeled "100% pure pumpkin" without added sugars or spices. Some brands mix in other types of winter squash, which can affect the flavor and texture of your baked goods. Check the ingredients list to ensure you're getting only pumpkin. Avoid "pumpkin pie filling," which is pre-sweetened and spiced, as it can throw off your recipe’s flavor balance. Opt for organic varieties if you want a fresher, richer taste, or make your own at home by roasting fresh pumpkins.