These Pumpkin Frosted Cookies are soft, sweet, and packed with cozy pumpkin flavor. The creamy frosting on top gives them a fun twist that kids and adults love!
Every bite feels like a warm hug, especially during fall! 😊 I make these when friends come over—it’s impossible to eat just one! Try them with a nice cup of tea or coffee.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is ideal for this recipe. If you want to use fresh pumpkin, roast it, scoop out the flesh, and blend until smooth. It may change the texture slightly, but it’s a great fresh option.
Sugar: Granulated sugar sweetens the cookies well, but you can try brown sugar for a deeper flavor. Just remember, it may change the color slightly.
Butter: Unsalted butter is best, as it lets you control the saltiness. If you’re dairy-free, use coconut oil or a dairy-free butter substitute, keeping in mind it may alter the cookie’s texture.
Pumpkin Pie Spice: This blend gives the cookies that classic flavor. If you don’t have it, substitute with a mix of cinnamon, nutmeg, and ginger in equal parts.
How Do I Make Sure My Cookies Are Soft and Perfect?
To keep your cookies soft, avoid overbaking! Watch for the edges to be set, but the centers should look a bit undercooked. They will continue to firm up as they cool. Here’s a tip for perfect consistency:
- Use room-temperature ingredients, especially the butter and egg. This helps them blend better and trap air for a tender texture.
- Don’t overmix the dough once you add in the dry ingredients. Mix just until combined to avoid tough cookies.
- Let them cool completely on a wire rack. This helps keep them soft without becoming soggy.
With these tips, your Pumpkin Frosted Cookies will be soft, delicious, and the hit of any gathering! Enjoy baking! 🎃🍪
How to Make Pumpkin Frosted Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
For The Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (for sprinkling)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time, plus about 15 minutes for baking. Allow time for the cookies to cool before frosting them, so make it a total of about 1 hour to enjoy this tasty treat from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your oven will be all set when you’re ready to bake! Line a baking sheet with parchment paper to help prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and granulated sugar using a mixer or a whisk until the mixture is light and fluffy. Next, add in the egg, pumpkin puree, and vanilla extract. Mix well until everything is combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This helps to incorporate air and evenly distribute the leavening agents.
4. Form the Dough:
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix—the dough should be soft!
5. Shape and Bake the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 12-15 minutes until the edges are set and lightly golden. Remember, not to overbake!
6. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool completely on a wire rack. This step is important to avoid melting the frosting later!
7. Prepare the Frosting:
While the cookies are cooling, beat together the cream cheese and softened butter in a mixing bowl until they’re nice and smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and spreadable.
8. Frost the Cookies:
Once the cookies are completely cool, spread a generous layer of frosting on top of each cookie. If you like, drizzle some extra frosting decoratively on top, and sprinkle with a bit of ground cinnamon for an extra touch!
9. Serve and Enjoy:
These Pumpkin Frosted Cookies are perfect for sharing at gatherings or enjoying with your favorite drink. Sit back, relax, and savor every soft, pumpkin-y bite!
This recipe yields delicious, soft cookies topped with sweet cream cheese frosting that will make any autumn gathering special!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, roast it, then scoop out the flesh and puree it until smooth. Just make sure it has a similar moisture content to canned pumpkin for the best results.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for a longer shelf life, but be aware that the frosting may firm up in the fridge.
Can I Freeze These Cookies?
Absolutely! You can freeze the unfrosted cookies by placing them in a zip-top bag or airtight container for up to 3 months. Just thaw them before frosting when you’re ready to enjoy!
What Can I Substitute for Cream Cheese in the Frosting?
If you’re looking for a cream cheese substitute, you can use mascarpone cheese or Greek yogurt. They will provide a different flavor and texture but will still yield a great frosting!
