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–+ servings
Soft Pumpkin Cookies

Soft Pumpkin Cookies That Melt in Your Mouth This Fall

These Soft Pumpkin Cookies are a warm, flavorful treat perfect for fall, combining rich pumpkin flavor and cream cheese frosting.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour substitute with a gluten-free blend if needed
  • 1 teaspoon baking soda no substitutions required
  • 1 teaspoon ground cinnamon swap for pumpkin pie spice for convenience
  • 0.5 teaspoon ground nutmeg allspice or cardamom can be alternatives
  • 0.5 teaspoon ground cloves omit if a milder taste is preferred
  • 1 pinch salt essential for flavor unless using salted butter
  • 0.5 cups unsalted butter coconut oil can work for dairy-free option
  • 1 cups granulated sugar brown sugar adds deeper flavor
  • 1 cup pumpkin puree ensure it’s pure with no additives
  • 1 large egg substitute with a chia or flax egg for vegan options
  • 1 teaspoon vanilla extract almond extract can give a nice twist
For the Frosting
  • 4 ounces cream cheese mascarpone can substitute for unique taste
  • 0.25 cups unsalted butter ensure it's softened
  • 2-3 cups powdered sugar adjust for desired sweetness
  • 1 splash milk or heavy cream opt for non-dairy milk for vegan frosting

Equipment

  • mixing bowls
  • electric mixer
  • Baking sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Soft Pumpkin Cookies
  1. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon each of ground nutmeg and ground cloves, and a pinch of salt until fully combined.
  2. In a large mixing bowl, beat ½ cup of softened unsalted butter along with 1 cup of granulated sugar using an electric mixer on medium speed for about 3 to 5 minutes.
  3. Add in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the fluffy butter-sugar mix. Beat on low speed until everything is smoothly blended together.
  4. Gradually add the prepared dry ingredients into the wet mixture and fold gently until just combined.
  5. Cover the bowl with plastic wrap or a kitchen towel and refrigerate the dough for at least 1 hour.
  6. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  7. Using a cookie scoop or tablespoon, drop rounded dough balls about 2 inches apart on the prepared baking sheets.
  8. Place the baking sheets in the preheated oven and bake for 10 to 12 minutes until golden edges and slightly set centers.
  9. Let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks.
  10. In a medium bowl, beat 4 ounces of softened cream cheese and ¼ cup of softened butter until smooth and creamy. Gradually add 2-3 cups of powdered sugar and a splash of vanilla extract.
  11. Once the cookies are completely cooled, generously apply the cream cheese frosting on top of each cookie.
  12. Optionally, garnish with sprinkles, chopped nuts, or a light dusting of cinnamon.
  13. Serve your freshly baked Soft Pumpkin Cookies at room temperature or store in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 75mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 1500IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Ensure to refrigerate the dough for at least 1 hour to prevent spreading and achieve thick cookies. Adjust frosting sweetness to suit personal preference.

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