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–+ servings
Soft Pumpkin Cookies

Soft Pumpkin Cookies: Fall's Irresistible Treat for Cozy Moments

Soft Pumpkin Cookies are a delightful dessert, perfect for cozy autumn moments with their creamy frosting and customizable flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour A gluten-free blend can be used as a substitute.
  • 1 teaspoon baking soda Ensure it’s fresh for optimal results.
  • 1 teaspoon ground cinnamon Increase for a stronger taste if desired.
  • 1/2 teaspoon ground nutmeg Allspice can work as a substitute.
  • 1/4 teaspoon ground cloves Can be omitted for a milder flavor.
  • 1/2 teaspoon salt Essential for enhancing flavor.
  • 1/2 cup unsalted butter Coconut oil can be used for a dairy-free option.
  • 1 cup granulated sugar Brown sugar adds a deeper flavor.
  • 1 cup pumpkin puree Ensure it is pure pumpkin puree, not pie filling.
  • 1 large egg A flax egg can be used for a vegan alternative.
  • 1 teaspoon vanilla extract Pure extract is preferred.
For the Cream Cheese Frosting
  • 4 ounces cream cheese Consider vegan cream cheese as a substitute.
  • 1/4 cup unsalted butter Softened.
  • 2 cups powdered sugar Adjust for desired sweetness level.
  • 2 tablespoons milk Adjusts consistency, plant-based milk can be used.

Equipment

  • Mixing bowls
  • hand or stand mixer
  • Baking sheets
  • Parchment paper
  • Spatula

Method
 

Directions
  1. In a large mixing bowl, whisk together the dry ingredients, including the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  2. Beat the softened butter and granulated sugar in a separate bowl until light and fluffy, about 3 to 5 minutes.
  3. Mix in the pumpkin puree, egg, and vanilla extract until combined and smooth.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Drop rounded tablespoons of dough onto baking sheets, leaving space between each cookie.
  8. Bake for 10 to 12 minutes, or until edges are golden and centers are set. Cool on trays for 5 minutes before transferring to wire racks.
  9. For the frosting, beat together cream cheese and butter until smooth, then mix in powdered sugar and milk to reach desired consistency.
  10. Frost cooled cookies generously, and enjoy!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container in the fridge for up to 3 days. They are perfect for sharing or enjoying with a warm drink.

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