Pumpkin cookies are just so delicious – why do we only make them in the fall? I think it’s because fall is the season of jack-o-lanterns, cozy sweaters, and getting together with family and friends. These pumpkin cookies just remind me of all of those things. The fall experience and pumpkin baking are simply fused together in my brain! While you can absolutely make these cookies any time of the year, I highly recommend that you try them in autumn, with a hot cup of coffee and a friend. It’s fun to have recipes like this one to look forward to when the weather starts to get cold. Already in love with pumpkin baking? Need some new ideas? Make my Pumpkin Bundt Cake, Pumpkin Cupcakes, Pumpkin Muffins, and Pumpkin Cheesecake recipes next. Or make a different type of pumpkin cookie, and bake up some delicious Pumpkin Whoopie Pies!
Why You’ll Love this Recipe
Ingredients Used to Make Soft Pumpkin Cookies
For the pumpkin cookies
Flour, Baking Soda, Baking Powder, and Salt: This combination of dry ingredients is common to most soft, cakey cookies. Sift these through a fine mesh sieve to remove any lumps or clumps. Pumpkin Spice: Find this in a jar at your grocery store, or make your own pumpkin spice blend. This combination of cinnamon, nutmeg, ginger, and cloves is what really makes pumpkin into a dessert superstar. Butter: I usually suggest unsalted butter for baking recipes. If you use salted butter, reduce the salt in the recipe by half. White and Brown Sugar: Each of these types of sugar provides sweetness, but has their own benefits when it comes to the texture of the cookies. Brown sugar also has a deep, rich flavor that is really nice here. Egg: One egg binds the rest of the ingredients together. Pumpkin Puree: You’ll need ½ of a cup of this magical substance, or ½ of a standard can. See this recipe if you want to make your pumpkin puree from scratch.
For the cream cheese frosting
This simple, yet amazing frosting needs just four ingredients: Cream cheese, unsalted butter, powdered sugar, and vanilla extract.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Frosted Pumpkin Cookies
Cream Cheese Frosting for Pumpkin Cookies
Tips for Making These Cookies
Let Ingredients Come to Room Temperature. For the frosting, the butter and cream cheese must be at room temperature in order to cream together smoothly. The same goes for the butter in the cookie dough. Set out your egg when you set out the other ingredients. A room temperature egg incorporates better than a cold one. Mix the Flour In Slowly. To avoid making a floury mess, add half of the flour mixture in at a time, and mix on low. Be Patient! The cookies must be cooled completely before adding the cream cheese frosting. If you don’t wait, the frosting will just melt right off. Save The Extra Puree. Many recipes use a ½ can of pumpkin puree. See above for some examples. You will certainly be able to use it. If you don’t need it right away, freeze it in a baggie or container until you do.
Variations for Pumpkin Cookies
You can add things to these cookies to make them even better! Try adding ½-¾ cup of any of the following:
Semi-sweet or white chocolate chips or chunks Chopped nuts such as walnuts, pecans, or almonds Raisins or dried cranberries.
I’ve finally found my favorite soft pumpkin cookie recipe, and I hope you enjoy it as much as I have! © Little Sunny Kitchen
