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- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour I love using canned pumpkin puree for its rich flavor and creamy texture. The unsalted butter adds richness, while the brown and granulated sugars give the cookies their sweet, chewy texture. The eggs work as a binder, helping to hold everything together, and the vanilla extract brings out the flavors nicely. All-purpose flour is essential for the perfect cookie structure. - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger - 1/4 teaspoon salt Spices make these cookies special. Baking soda and baking powder help them rise. Cinnamon, nutmeg, and ginger give warmth and depth of flavor. Salt balances the sweetness and enhances the spices. Each bite is a cozy hug in cookie form. - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 1-2 tablespoons milk (as needed for consistency) For the cream cheese icing, I use softened cream cheese and unsalted butter for a creamy base. The powdered sugar sweetens it up, while vanilla extract adds a lovely flavor. Milk helps achieve the right consistency for easy spreading. Icing is the cherry on top of these soft pumpkin cookies. First, preheat your oven to 350°F (175°C). While the oven warms up, line two baking sheets with parchment paper. This step helps the cookies not stick. Next, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a mixer for a smooth blend. You want it to be light and fluffy. Now, add the canned pumpkin puree, eggs, and vanilla extract to the mixture. Mix until everything is combined and smooth. The pumpkin gives the cookies their soft texture. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This blend of spices makes the cookies warm and cozy. Gradually combine the dry and wet ingredients. Stir until just mixed. Be careful not to overmix; that keeps the cookies soft and tender. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the lined baking sheets. Leave some space between each cookie. They need room to spread. Bake the cookies in your preheated oven for 12-15 minutes. Check the edges; they should be set, but the centers should stay soft. Let them cool for a few minutes before moving them to a wire rack. This keeps them from breaking. To keep your cookies soft, avoid overmixing the dough. When you combine wet and dry ingredients, mix just until you see no flour. Overmixing can lead to tough cookies. Cooling is key for soft cookies. After baking, let them sit on the sheet for a few minutes. This allows them to set but keeps the centers soft. Then, transfer them to a wire rack to cool completely. For the perfect cream cheese icing, start by beating the cream cheese and butter until smooth. This makes blending easier. Gradually add powdered sugar to avoid a big mess. To achieve the right consistency, add milk slowly. If your icing is too thick, add more milk. If it’s too thin, add powdered sugar. You want it creamy but spreadable. For a lovely display, arrange your cookies on a nice plate. You can use a decorative platter or a simple white plate. This makes your cookies stand out. Adding a light sprinkle of cinnamon on top of the icing gives a nice touch. It adds flavor and looks great. A few edible flowers can also brighten the plate. {{image_2}} You can add chocolate chips or nuts to the dough. This gives the cookies extra flavor and texture. I love using semi-sweet chocolate chips. They melt just right in the warm cookies. Nuts like walnuts or pecans also add a nice crunch. You can mix in about 1 cup of chocolate chips or nuts. For a pumpkin spice twist, try adding more spices. You can boost the cinnamon, nutmeg, and ginger. Using 1 teaspoon of each spice will make the flavors pop. Another idea is to add a hint of allspice or cloves. Just a pinch will bring a warm depth to your cookies. If you want gluten-free cookies, you can use gluten-free flour. Look for a 1:1 baking blend. This works well to replace all-purpose flour. It keeps the cookies soft and tasty. For a dairy-free option, swap the cream cheese with a vegan cream cheese. Also, use coconut oil instead of butter in the cookies. This way, you can enjoy delicious cookies without dairy. Decorate your cookies for the holidays. Use colored icing to match the theme. For Halloween, use orange and black icing. For Thanksgiving, add fall colors like gold and brown. You can also use sprinkles that fit the occasion. Creative uses for leftover icing are endless. You can spread it on muffins or cupcakes. It also makes a great dip for fruits. Try it with apples for a tasty snack. To keep your soft pumpkin cookies fresh, store them in an airtight container. This prevents air from making them dry. If you stack the cookies, use parchment paper between layers. This keeps the icing intact. Cookies stay fresh for about five days at room temperature. If you want them to last longer, consider freezing. To freeze your cookies, first, make sure they are fully cooled. Place them in a single layer on a baking sheet and freeze until firm. After that, transfer them to a freezer bag or container. They will keep well for up to three months. For thawing, simply leave them on the counter for a few hours. You can also microwave them for 10-15 seconds for a quick thaw. If you have leftover cream cheese icing, store it in an airtight container in the fridge. It will stay fresh for about a week. If the icing thickens in the fridge, add a little milk to rehydrate it. Stir well until you achieve a smooth, spreadable consistency. This will make it easy to use again! Your cookies are done when the edges are set. The centers should look soft and not shiny. This usually takes about 12 to 15 minutes at 350°F. When in doubt, a toothpick can help. Insert it into the center; if it comes out clean or with a few crumbs, they are done. Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to 24 hours. You can also bake the cookies a day before serving. Just store them in an airtight container. If you do not have pumpkin puree, you can use applesauce. Another option is to use mashed sweet potatoes. Both will give a nice flavor and texture. Just make sure to adjust the spices if needed. It is not necessary to refrigerate the cookies after icing. However, if your kitchen is warm, the icing may melt. In that case, it is best to refrigerate them for a short time. This helps the icing set. Absolutely! You can use vanilla glaze or chocolate icing instead. Cream cheese icing is classic, but other icings can also pair well with pumpkin cookies. Feel free to get creative with your choices. To get the icing just right, start with softened cream cheese and butter. Beat them until smooth. Gradually add powdered sugar and mix well. If it’s too thick, add milk a little at a time until you reach your desired consistency. This blog post covered all you need to know to make delicious pumpkin cookies. We explored key ingredients like pumpkin puree, butter, and spices. We walked through each step, from mixing dough to baking. You learned tips for texture and decoration. I hope you feel ready to try these cookies. They offer great flavors and a fun baking experience. Enjoy your baking and share your creations with friends and family!

Soft Pumpkin Cookies with Cream Cheese Icing

Indulge in the fall flavors with these Soft Pumpkin Cookies with Cream Cheese Icing! Made with simple ingredients like pumpkin puree and warm spices, these cookies are tender and bursting with flavor. Perfect for any gathering or cozy night in, they are sure to impress. Follow our easy recipe for a delicious treat everyone will love. Click now to discover how to whip up these delightful cookies and elevate your baking game!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

For the Cream Cheese Icing:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (as needed for consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.

      Add in the pumpkin puree, eggs, and vanilla extract. Mix until fully combined and smooth.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

            Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.

              Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

                Meanwhile, prepare the cream cheese icing by beating the softened cream cheese and butter together until creamy and smooth.

                  Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and enough milk to achieve your desired creamy consistency.

                    Once the cookies are completely cool, generously spread the cream cheese icing on top of each cookie.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: About 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate, and consider sprinkling a light dash of cinnamon on top of the icing for an extra touch. Enjoy!