The warm scent of cinnamon and nutmeg always reminds me of baking with my mom on rainy Sundays. These Pumpkin Cookies with Frosting are incredibly pillowy, carrying a rich autumnal flavor that pairs beautifully with a hot coffee. My son Ethan calls them "little pumpkin clouds" because they truly dissolve on your tongue. If you love Soft Pumpkin Cookies, this recipe captures that cozy comfort in every bite.
Why You'll Love This
There is something undeniably comforting about a cookie that feels more like a miniature cake. This Pumpkin Cookies with Frosting recipe offers a tender crumb that stays moist for days, unlike crispier versions. It is an effortless way to use up leftover canned pumpkin, and the spiced cream cheese topping balances the sweetness perfectly. These Melt-in-your-mouth Pumpkin Cookies are a guaranteed hit for any fall gathering or school bake sale.
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Ingredients
This recipe uses pantry staples to create a Pumpkin Cookies with Frosting dough that comes together in minutes. You likely have most of these Pumpkin Baking Recipes essentials in your kitchen right now.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Canned Pumpkin Puree: Provides the orange hue and moisture; do not use pumpkin pie filling.
- All-Purpose Flour: The base structure that keeps the cookies soft but sturdy.
- Unsalted Butter: Adds richness and helps carry the spice flavors.
- Pumpkin Pie Spice: A blend of cinnamon, ginger, cloves, and nutmeg for instant fall flavor.
- Cream Cheese: The foundation for the tangy, creamy frosting.
Optional Extras
- Chopped Walnuts: Adds a nice crunch to contrast the soft texture.
- Maple Syrup: A splash in the frosting adds a deeper, woodsy sweetness.
- Cinnamon Dusting: Sprinkle over the Soft Pumpkin Cookies With Cinnamon Frosting for a professional finish.
How to Make Pumpkin Cookies with Frosting
This method is simpler than many Pumpkin Cookies 3 Ingredients hacks because it gives you control over the spice and texture.
Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl. This ensures the leavening agents are distributed evenly so you see a uniform spice color.
Cream Butter and Sugar
Beat the softened butter and granulated sugar in a large bowl until light and fluffy. This incorporates air into the batter, making the mixture look pale yellow and creamy.
Add Wet Ingredients
Mix in the egg, vanilla extract, and pumpkin puree until fully combined. The batter will turn a bright orange color and look slightly curdled, which is normal.
Combine Gently
Fold the dry ingredients into the wet mixture gently with a spatula. Stop mixing as soon as the white flour streaks disappear to keep the cookies tender.
Why are my pumpkin cookies cakey? Pumpkin puree adds significant moisture, which naturally creates a cake-like, airy crumb rather than a chewy snap.
Scoop and Bake
Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. You will see round, soft mounds that hold their shape slightly. Bake for 10-12 minutes until the tops spring back when lightly touched.
Frost and Serve
Beat the cream cheese, powdered sugar, and a pinch of cinnamon together until smooth while the cookies cool. Pipe or spread the frosting onto the completely cooled cookies so the frosting sits high without melting.
Tips
Before you start this Pumpkin Cookies with Frosting, here is a quick note to ensure success.
- Pipe the frosting → piping creates that bakery-style swirl → look for defined ridges in your Pumpkin Cookies With Cream Cheese Icing.
- Blot the pumpkin → removing excess water keeps the flavor concentrated → you will see the puree become thicker and darker.
- Cool completely → frosting warm cookies causes a melted mess → the cookie surface should feel room temperature to the touch.
- Use room temp butter → cold butter creates lumps in the batter → the butter should leave an indent when pressed gently.
- Don't overmix → too much mixing makes them tough → stop when you see the last streak of flour vanish.
Variations
If you are short on time or ingredients, you can tweak this recipe easily. For a shortcut, you can make Pumpkin Cookies With Cake Mix Easy by using a box of spice cake mix and pumpkin puree, though the texture will be slightly denser. You can also swap the cream cheese frosting for a simple maple glaze if you prefer something lighter. Chocolate chips are also a fantastic addition if you want to break up the spice flavor with some sweetness.
Storage
These cookies stay incredibly soft thanks to the pumpkin content. Store them in a single layer in an airtight container in the refrigerator for up to 5 days, similar to how you would store Pumpkin Cookie Bars. If you need to stack them, place a sheet of parchment paper between the layers to prevent the frosting from smearing. They can also be frozen unfrosted for up to two months.
Serving Suggestions
Serve these Pumpkin Cookies with Frosting alongside a warm chai latte or a glass of cold milk for a classic pairing. They are also a wonderful addition to a holiday dessert spread, fitting right in with other Thanksgiving Pastry Ideas. I love serving them on a rustic wooden board to highlight their cozy, homemade appeal.
FAQs About Pumpkin Cookies with Frosting
Can I make these cookies smaller?
Yes, you can use a smaller cookie scoop for bite-sized treats. Reduce the baking time to about 8 minutes, looking for the same spring-back texture when touched lightly.
Can I substitute fresh pumpkin?
You can, but fresh pumpkin often has more water content than canned. You must roast and strain it very well, otherwise, the dough will be too loose and the cookies will spread.
Why did my cookies flatten out?
This usually happens if the butter was melted instead of softened or if the pumpkin was too wet. Ensure your ingredients are at room temperature and try blotting the puree next time.
Are these similar to crinkles?
These are softer and frosted, whereas Pumpkin Crinkle Cookies are rolled in powdered sugar before baking to create a cracked top. These rely on the creamy frosting for that extra sweetness.
More Recipes You'll Love
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Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Easy Pumpkin Cookies with Frosting Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl. This ensures the leavening agents are distributed evenly so you see a uniform spice color.
- Beat the softened butter and granulated sugar in a large bowl until light and fluffy. This incorporates air into the batter, making the mixture look pale yellow and creamy.
- Mix in the egg, vanilla extract, and pumpkin puree until fully combined. The batter will turn a bright orange color and look slightly curdled, which is normal.
- Fold the dry ingredients into the wet mixture gently with a spatula. Stop mixing as soon as the white flour streaks disappear to keep the cookies tender.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. You will see round, soft mounds that hold their shape slightly.
- Bake for 10-12 minutes until the tops spring back when lightly touched. The edges should look set while the centers remain soft and puffy.
- Beat the cream cheese, powdered sugar, and a pinch of cinnamon together until smooth while the cookies cool. You will have a thick, pipeable white frosting with tiny spice specs.
- Pipe or spread the frosting onto the completely cooled cookies. The frosting should sit high on the cookie without melting or sliding off.
Nutrition
Notes
Pairing
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