Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon (2 sticks) unsalted butter, softened
- 1 cups granulated sugar
- 1 teaspoon pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp milk or heavy cream (for desired consistency)
Instructions
- Combine the Dry IngredientsIn a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and SugarIn a large mixing bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy (about 3–5 minutes). Don’t rush this — it’s what makes your cookies tender.
- Add Pumpkin, Egg, and VanillaMix in the pumpkin puree, then the egg and vanilla extract. Scrape down the sides of the bowl to ensure everything is smooth.
- Combine Wet and Dry IngredientsAdd the dry mixture gradually to the wet ingredients. Mix on low speed until just combined — overmixing can make cookies tough. The dough should be soft but not sticky.
- Chill the DoughCover the bowl and refrigerate for at least 1 hour (or up to 24 hours). This step helps the cookies hold their shape and deepens the flavor.
- Bake the CookiesPreheat the oven to 350°F (175°C).Line baking sheets with parchment paper.Drop rounded tablespoons of dough about 2 inches apart.Bake for 10–12 minutes, or until the edges are lightly golden and centers are just set.Let cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.