These Pumpkin Frosted Cookies are soft, sweet, and perfect for fall! They have a lovely pumpkin flavor and are topped with creamy frosting that makes them extra special.
Everyone loves the cozy taste of pumpkin, and I can’t resist that fluffy frosting! 🍪 If you bake a batch, just be prepared to share—or hide them for yourself; I won’t tell! 😉
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a tender cookie. While I prefer unsalted to control the salt level, you can use salted butter. Just reduce the added salt in the recipe slightly.
Canned Pumpkin Puree: Ensure you grab pure pumpkin puree, not the spiced pie filling. If you can’t find it, you can make your own by roasting and pureeing fresh pumpkin. But, let’s be real, canned is super convenient!
Granulated Sugar: This sweetens the cookies beautifully. You can use brown sugar for a hint of caramel flavor, or a sugar substitute if you’re looking to cut calories. Adjust accordingly as needed since some substitutes may require different measurements.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves adds warmth. Feel free to adjust these spices based on your preference. If you love cardamom, add a pinch. If not, skip it!
Cream Cheese: The frosting is creamy because of this. If you want a lighter option, cream cheese yogurt or a vegan cream cheese substitute can work, but it will slightly alter the flavor and texture.
How Do I Ensure My Cookies Stay Soft and Chewy?
To keep these pumpkin cookies soft and chewy, there are some key tips to remember:
- Proper Baking Time: Don’t overbake! Pull them out when the edges are set and the centers look soft. They will firm up as they cool.
- Cooling Time: Let cookies cool on the pan for about 5 minutes before transferring them to a wire rack. This helps set their shape without drying them out.
- Store Correctly: Place cooled cookies in an airtight container with a slice of bread. The bread helps maintain moisture and softness.
Following these tips will help you create the softest, most delightful pumpkin cookies!
How to Make Pumpkin Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- Ground nutmeg or pumpkin spice, for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prepare and about 10-12 minutes to bake. Allow an additional time for cooling, roughly 30 minutes, plus time for the frosting. Overall, you’re looking at about an hour to have these tasty cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy—this takes about 2-3 minutes. Then, mix in the canned pumpkin puree, egg, and vanilla extract until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Once mixed, gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined. Be careful not to overmix!
4. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart to allow room for spreading as they bake.
5. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You want the edges to be set and just lightly golden, while the centers should look a bit soft.
6. Cool the Cookies:
Once baked, remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
7. Prepare the Frosting:
While the cookies are cooling, make the frosting. In a clean mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Then, increase the speed to medium and beat until fluffy. Stir in the vanilla extract and cinnamon (if using), and add a pinch of salt. If the frosting is too thick, you can adjust the consistency with a tablespoon of milk.
8. Frost the Cookies:
Once the cookies are completely cool, spread or pipe the cream cheese frosting on top of each cookie. For a festive touch, sprinkle a little ground nutmeg or pumpkin spice on top of the frosted cookies.
9. Serve and Store:
Enjoy your Pumpkin Frosted Cookies right away, or store any leftovers in an airtight container in the refrigerator for up to 5 days. They’re perfect for sharing or keeping all to yourself for a cozy treat!
These soft and delicious pumpkin cookies topped with creamy frosting capture the spirit of fall and make for the perfect comfort dessert. Happy baking!
Can I Substitute the Pumpkin Puree?
Absolutely! If you don’t have canned pumpkin puree, you can make your own by roasting fresh pumpkin and mashing it. Just ensure it’s well-pureed and not too watery for the best cookie texture!
What Can I Use Instead of Cream Cheese in the Frosting?
If you want a lighter option or can’t have cream cheese, you can use Greek yogurt, whipped butter, or a vegan cream cheese substitute. Keep in mind that these substitutes may change the flavor slightly.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator to keep them fresh for up to 5 days. They can also be frozen for up to 2 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. When you’re ready to bake, scoop the dough onto baking sheets right from the fridge and add a couple of extra minutes to the baking time if necessary.