![To make soft pumpkin cookies, you need: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, firmly packed - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger These ingredients blend to give cookies their soft and moist texture. The pumpkin puree adds a lovely flavor and makes the cookies tender. For the cream cheese frosting, gather: - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract This frosting is creamy and sweet, making it the perfect topping for your cookies. You can change some ingredients if needed: - Use coconut oil instead of butter for a dairy-free option. - Swap brown sugar with coconut sugar for a different flavor. - If you lack pumpkin puree, use mashed banana or applesauce. These substitutes can still give you great results while catering to different diets. For the full recipe, check the complete instructions. Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Line a baking sheet with parchment paper. This will keep the cookies from sticking. In a big bowl, beat the softened butter, granulated sugar, and brown sugar. Use an electric mixer at medium speed. Mix until the mixture is smooth and creamy. Next, add the canned pumpkin, egg, and vanilla extract. Mix until everything is blended well. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger. This step ensures the spices and leavening agents are evenly spread throughout the cookies. Slowly add the dry mixture to the wet mixture. Use a spatula or wooden spoon. Mix gently until just combined. Be careful not to overmix. Overmixing can make the cookies tough. Scoop dollops of dough onto the prepared baking sheet. Leave about 2 inches of space between each scoop. Bake in the preheated oven for 12-15 minutes. The edges should be set, but the centers should stay soft. After baking, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely. This cooling step is key for the perfect texture. Enjoy the process and the delicious smell! For the complete recipe, check out the [Full Recipe]. To make soft pumpkin cookies, focus on mixing. Do not overmix your dough. Stir until just combined. This keeps your cookies tender and light. Make sure the butter is soft. Cold butter leads to tough cookies. Also, use the right amount of flour. Too much flour makes cookies dry. If your cookies spread too much, chill the dough for 30 minutes before baking. For the perfect cream cheese frosting, start with room temperature ingredients. If the frosting is too thick, add a splash of milk. If it’s too thin, add more powdered sugar. Beat the mixture until fluffy. This adds air and makes it light. Remember, a good frosting should spread easily but hold its shape. Serve your cookies on a colorful platter to catch the eye. Sprinkle cinnamon or nutmeg on top for flair. Add a few pumpkin seeds for a nice touch. You can also stack the cookies high for a fun look. Garnish with fresh mint leaves for a pop of color. These small touches make your cookies stand out. For the full recipe, check out the detailed instructions. {{image_4}} While cream cheese frosting is a classic choice, you can try other frostings too. A simple vanilla buttercream can add a sweet touch. You can also use chocolate ganache for a rich flavor. For a lighter option, consider whipped cream or a glaze made with powdered sugar and milk. Each option gives the cookies a new twist, keeping them fun and exciting. Want to make your cookies even better? Try adding mix-ins. Chopped nuts like pecans or walnuts add a nice crunch. You could also mix in chocolate chips for a sweet bite. Dried cranberries or raisins bring a fruity touch. Each addition enhances the taste and texture, creating a unique cookie every time. If you need gluten-free cookies, swap all-purpose flour for almond or oat flour. Check that your pumpkin puree is gluten-free too. For a dairy-free option, use coconut cream instead of cream cheese in the frosting. You can also use dairy-free butter for the cookies. These swaps ensure everyone can enjoy these tasty treats without worry. For the full details on making these cookies, check out the Full Recipe. To keep your soft pumpkin cookies fresh, store them in an airtight container. This method helps keep them moist. Place parchment paper between layers to prevent sticking. They can last for about five days at room temperature. If you want them to last longer, consider refrigerating them. Just ensure they are well-wrapped to avoid drying out. Freezing these cookies is easy and a great way to save them. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. Label the bag with the date. They can last for up to three months in the freezer. When you're ready, just thaw them at room temperature. Reheating soft pumpkin cookies is simple. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This warms them up nicely. If you prefer the microwave, heat them for about 10-15 seconds. Just be careful not to dry them out. Enjoy them warm with the cream cheese frosting for a delightful treat! Yes, you can use fresh pumpkin. To do this, roast the pumpkin first. Cut it in half, remove the seeds, and bake it at 400°F (200°C) for about 45 minutes. After it cools, scoop out the flesh and mash it. This gives a nice flavor to your cookies. Fresh pumpkin may need more water, so adjust your recipe if needed. To sweeten the cookies, add more sugar. Start with an extra 1/4 cup. For less sweetness, reduce the sugar by the same amount. You can also use different sweeteners. Brown sugar adds a deeper taste, while white sugar keeps it light. To soften cream cheese fast, cut it into small cubes. Place it in a bowl and microwave it in short bursts of 10 seconds. Check after each burst to avoid melting it. This helps it blend smoothly into the frosting. Look for the edges of the cookies to be set. The centers will look soft and slightly puffy. A toothpick inserted in the center should come out clean or with just a few crumbs. If they look too wet, bake them a few more minutes. Yes, you can make the dough ahead! Chill it in the fridge for up to 24 hours. This makes it easier to scoop and bake later. If you want to keep it longer, you can freeze the dough. Just wrap it well in plastic wrap and store it in a freezer bag. When ready to use, let it thaw in the fridge overnight. For the full recipe, check the details above. In this article, we explored the core elements of baking cookies. We covered key ingredients, from cookie dough to delicious cream cheese frosting. You learned step-by-step instructions to bake and cool your cookies perfectly. I shared tips for texture and presentation, along with fun variations for added flavor. Finally, we discussed storage methods to keep your treats fresh. Baking cookies can be fun and rewarding. Enjoy the process and share your tasty creations with others!](https://tossedflavors.com/wp-content/uploads/2025/07/aaef6ab2-b5b7-49ef-864e-d0fab853af20-300x300.webp)
Soft Pumpkin Cookies with Cream Cheese Frosting
Indulge in the ultimate fall treat with these soft pumpkin cookies topped with creamy frosting! Made with rich pumpkin puree and a touch of warm spices, these cookies melt in your mouth. Perfect for gatherings or a cozy night in, they’re a delightful way to celebrate the season. Click to discover the full recipe and impress your loved ones with this deliciously sweet treat that’s sure to become a favorite!