3 Tricks to Irresistibly Soft Pumpkin Cookies with Cream Cheese Frosting

There’s something magical about the first batch of Soft Pumpkin Cookies with Cream Cheese Frosting each fall – that moment when the scent of warm spices and pumpkin fills my kitchen takes me right back to childhood. My grandma used to make these pillowy-soft cookies every October, and now I carry on the tradition with my own kids. The secret? That perfect balance of tender pumpkin cookie and tangy cream cheese frosting that somehow tastes like autumn itself. These aren’t just cookies – they’re little rounds of nostalgia that disappear faster than the leaves fall from our maple tree out back.

Why You’ll Love These Soft Pumpkin Cookies with Cream Cheese Frosting

Oh, where do I begin? These pumpkin cookies are my go-to treat for so many reasons:

• That melt-in-your-mouth texture – they’re like little pumpkin clouds with just the right amount of chew
• Seriously simple to whip up (you probably have most ingredients in your pantry right now)
• The warm spices make your whole house smell like autumn in the best possible way
• That dreamy cream cheese frosting – just tart enough to balance the sweet cookie

Trust me, one bite and you’ll understand why my family begs me to make Soft Pumpkin Cookies with Cream Cheese Frosting all season long!

Ingredients for Soft Pumpkin Cookies with Cream Cheese Frosting

Let’s gather everything you’ll need for these autumn dream cookies! I’ve divided the ingredients into two simple lists – one for the cookies themselves and one for that heavenly frosting. Pro tip: set your butter and cream cheese out at least 30 minutes before starting so they’re perfectly softened!

For the Pumpkin Cookies:

• 2 1/2 cups all-purpose flour (I always spoon and level it for accuracy)
• 1 teaspoon each baking powder and baking soda
• 2 teaspoons pumpkin pie spice (or make your own blend!)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling – check the label!)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened (full-fat gives the best texture)
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar (sifted if yours is lumpy)
• 1 teaspoon vanilla extract

How to Make Soft Pumpkin Cookies with Cream Cheese Frosting

Alright, let’s get baking! These Soft Pumpkin Cookies with Cream Cheese Frosting come together so easily – just follow these simple steps for perfect results every time.

Making the Cookie Dough

First, whisk together all your dry ingredients – the flour, baking powder, baking soda, pumpkin pie spice and salt – in a medium bowl. In your stand mixer (or with good ol’ arm power), cream the softened butter and sugar until light and fluffy, about 2 minutes. Then beat in the pumpkin puree, egg, and vanilla until just combined. Here’s the key: gradually add your dry ingredients to the wet mixture, mixing only until you don’t see flour streaks anymore. Overmixing makes tough cookies!

Baking the Cookies

Use a tablespoon cookie scoop (or just a regular spoon) to drop dough mounds about 2 inches apart on parchment-lined baking sheets. They’ll spread just a bit, so don’t crowd them! Bake at 350°F for 10-12 minutes – you want the edges lightly golden but the centers still soft. Let them cool on the sheets for 5 minutes before transferring to wire racks to cool completely before frosting.

Preparing the Cream Cheese Frosting

While cookies cool, make that dreamy frosting! Beat the softened cream cheese and butter together first until perfectly smooth – no lumps allowed! Then gradually mix in the powdered sugar and vanilla. If it’s too thick, add a teaspoon of milk; too thin, add more sugar. Spread or pipe onto cooled cookies and prepare for compliments!

Tips for Perfect Soft Pumpkin Cookies with Cream Cheese Frosting

After making these cookies every fall for a decade, I’ve learned a few tricks for absolute perfection. First – and I can’t stress this enough – let those cookies cool completely before frosting, or you’ll end up with a melty mess. Use pure pumpkin puree, not pie filling (they’re totally different!). Store them in an airtight container with parchment layers between cookies – they’ll stay soft for days. And here’s my secret: the flavor actually gets better the next day as the spices deepen!

Ingredient Substitutions and Variations

Don’t stress if you’re missing an ingredient – I’ve tested plenty of swaps for these Soft Pumpkin Cookies with Cream Cheese Frosting! Gluten-free 1-to-1 flour works beautifully if needed. No pumpkin pie spice? Just use 1 tsp cinnamon + 1/2 tsp nutmeg. Nut allergies? Skip walnuts if adding them. For dairy-free, coconut oil works in frosting (though the texture changes slightly). The beauty of this recipe is how adaptable it is!

Storing and Freezing Soft Pumpkin Cookies with Cream Cheese Frosting

These pumpkin cookies stay wonderfully soft for up to 3 days when stored in an airtight container at room temperature. For longer storage, freeze the unfrosted cookies in single layers separated by parchment – they’ll keep beautifully for 2 months! Thaw at room temperature before adding that luscious cream cheese frosting. My favorite trick? Pop frozen cookies in the toaster oven for 30 seconds to bring back that fresh-baked magic!

Nutritional Information

Just a quick note – these nutrition values are estimates since brands and ingredient sizes vary. My Soft Pumpkin Cookies with Cream Cheese Frosting are definitely a treat, so enjoy them in moderation with your favorite fall beverage!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Oh honey, I learned this the hard way! Fresh pumpkin puree is way too watery and will make your cookies spread into pumpkin pancakes. Stick with the canned puree – it’s consistently thick and perfect for baking. Just make sure it’s plain pumpkin, not pumpkin pie filling (that’s presweetened and spiced).

Help! My cream cheese frosting is too runny!
No worries – we’ve all been there! Just gradually add more powdered sugar (about 1/4 cup at a time) until it firms up. If it’s really soupy, pop it in the fridge for 15 minutes to chill before remixing. Pro tip: make sure your butter and cream cheese are softened but not melted when you start!

Can I skip the frosting?
Absolutely! The cookies are delicious plain if you prefer less sweetness. They’ll taste like little pumpkin spice cakes. But fair warning – my kids call the unfrosted version “naked cookies” and always give me sad eyes when I try to serve them that way!

Can I freeze the frosted cookies?
I don’t recommend it – the frosting gets weepy when thawed. Instead, freeze unfrosted cookies and add fresh frosting after thawing. They’ll taste like you just baked them!

Share Your Soft Pumpkin Cookies with Cream Cheese Frosting

I’d love to see your cookie creations! Snap a photo of your Soft Pumpkin Cookies with Cream Cheese Frosting and tag me on Instagram – nothing makes me happier than seeing your baking adventures. Leave a comment below with your tweaks or stories too!

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