These Pumpkin Frosted Cookies are soft, sweet, and packed with fall flavors. Topped with smooth cream cheese icing, they’re like little bites of autumn!
Making these cookies is a breeze and I love how they brighten up any gathering. Plus, the smell while they bake? Absolutely heartwarming! 🍂🍪
Key Ingredients & Substitutions
Pumpkin Puree: Always reach for canned pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices, which can affect the taste. For a fresh twist, you can roast and puree your own pumpkin!
Spices: Cinnamon, nutmeg, cloves, and ginger give these cookies their warm, fall flavor. If you’re short on any, pumpkin pie spice works great as a substitute for a mix of these spices.
Butter: Unsalted butter keeps the sweetness balanced. If you want a dairy-free option, you can use coconut oil or a vegan butter alternative. I’ve even used applesauce in a pinch, but it does change the texture a bit.
Cream Cheese: For the frosting, cream cheese adds richness. If you’re looking for a lighter option, Greek yogurt can be a fun substitute, giving the frosting a tangy twist!
How Do I Ensure My Cookies Are Soft and Chewy?
Getting that perfect soft and chewy texture is key. Here are some tips:
- Ensure you cream the butter and sugar well — this creates air pockets that help keep the cookies tender.
- Don’t overmix once you add the dry ingredients. Just mix until they’re combined to avoid tough cookies.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming dry.
- Keep an eye on baking time. They should be soft in the center but set at the edges when you take them out!
Delicious Pumpkin Frosted Cookies Recipe
Ingredients You’ll Need:
For The Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For The Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Optional: a pinch of cinnamon or pumpkin pie spice for extra fall flavor
For Decoration:
- Orange sugar sprinkles or nonpareils
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake, plus additional time for cooling and frosting. Overall, plan for about 1 hour to make and decorate these festive cookies.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly. Take a moment to line your baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Mixing these dry ingredients well helps distribute the spices evenly through your cookie dough.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together. Beat them until the mixture is light and fluffy, which should take about 2-3 minutes. This process is important for a soft texture.
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract into the butter mixture. Beat until everything is well combined and smooth.
5. Incorporate Pumpkin Puree:
Mix in the pumpkin puree, stirring until it is fully incorporated into the mixture. This gives the cookies their delicious flavor and moisture.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the dough comes together, ensuring it remains soft and not too dense.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart, as they will spread a bit while baking. If you want uniform cookies, gently flatten each scoop slightly with your hand.
8. Bake:
Bake the cookies in your preheated oven for 12-15 minutes. They should be set around the edges and slightly soft in the center—perfect for that chewy texture!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Make the Frosting:
While your cookies are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and any optional spices for extra flavor.
11. Frost the Cookies:
Once the cookies are completely cooled, generously spread frosting on each cookie using a knife or offset spatula.
12. Add Decorative Sprinkles:
Finish by sprinkling orange sugar sprinkles or nonpareils on top of the frosting for a festive touch!
13. Let Set and Serve:
Allow the frosting to set for about 20-30 minutes before serving. This ensures the frosting holds its shape while the cookies stay wonderfully soft.
Enjoy your delightful Pumpkin Frosted Cookies, perfect for sharing with friends or enjoying with a cozy cup of coffee or tea! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you’re using fresh pumpkin, make sure to roast and puree it until smooth, just like canned pumpkin. You’ll need about 1 cup of pureed fresh pumpkin to replace the canned version.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking.
What If My Frosting Is Too Runny?
If your frosting is too runny, try adding more powdered sugar a little at a time until it reaches your desired consistency. Make sure to mix it well after each addition to avoid lumps!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days before baking. You can also bake the cookies, let them cool, and frost them a day ahead of your event. Just store unfrosted cookies in an airtight container until you’re ready to frost them!
