Fall is hands-down my favorite season for baking, and there’s nothing that screams autumn louder than whipping up a batch of Soft Pumpkin Cookies with Cream Cheese frosting. I stumbled upon this recipe a few years back during a rainy October weekend, desperate to use up a can of pumpkin puree that was just sitting in my pantry, mocking me. My family flipped out over the first batch of these Soft Pumpkin Cookies with Cream Cheese, and now it’s become our go-to treat every time the leaves start turning.
Honestly, I wasn’t always a pumpkin fan (shocker, right?), but these little pillows of spiced goodness changed my mind real quick. The creamy frosting on top? It’s like the cherry on a sundae, except it’s a swirl of tangy heaven that pairs perfectly with the subtle pumpkin vibe. So, let’s dive into making these Soft Pumpkin Cookies with Cream Cheese and bring some cozy fall magic to your kitchen!
Why You’ll Love This Recipe
I’ve found that these Soft Pumpkin Cookies with Cream Cheese are a total crowd-pleaser, whether you’re baking for a holiday party or just a quiet night in. They’ve got this melt-in-your-mouth texture that’s hard to resist, and the cream cheese frosting adds just the right amount of richness without being over-the-top sweet. In my kitchen, they disappear faster than I can say “pumpkin spice.”
Plus, they’re pretty forgiving to make, even if you’re not a pro baker. I’ve messed up plenty of recipes in my day, but this one always seems to come through. You’ll love how your house smells like a fall candle while these beauties bake up!
Ingredients List
I’m all about keeping things simple, and the ingredients for these Soft Pumpkin Cookies with Cream Cheese are stuff you probably already have or can grab on a quick grocery run. I prefer using pure pumpkin puree (not pie filling!) for that real-deal flavor, and I usually buy a good-quality cream cheese for the frosting. Here’s everything you’ll need to make these autumnal treats.
For the Cookies
- 2 1/2 cups (310g) all-purpose flour, spooned and leveled for accuracy
- 1 teaspoon baking powder, for that perfect rise
- 1 teaspoon baking soda, to balance the acidity
- 1 tablespoon pumpkin pie spice, or make your own with cinnamon, nutmeg, and cloves
- 1/2 teaspoon salt, to bring out the flavors
- 1/2 cup (115g) unsalted butter, softened to room temp
- 1 cup (200g) granulated sugar, for sweetness
- 1/2 cup (100g) brown sugar, packed, for a hint of molasses depth
- 1 cup (240g) pumpkin puree, not pie filling, for moisture
- 1 large egg, at room temperature for better mixing
- 1 teaspoon vanilla extract, for warmth
For the Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened, full-fat for richness
- 1/4 cup (55g) unsalted butter, softened to room temp
- 2 cups (240g) powdered sugar, sifted to avoid lumps
- 1 teaspoon vanilla extract, for a smooth finish
These ingredients come together to create the most irresistible Soft Pumpkin Cookies with Cream Cheese you’ll ever taste!
Variations
I love playing around with recipes, and these Soft Pumpkin Cookies with Cream Cheese are super versatile for tweaking to your taste. I’ve tried a bunch of twists over the years, sometimes just to switch things up or use what I’ve got on hand. Here are some variations that have worked like a charm in my kitchen for these Soft Pumpkin Cookies with Cream Cheese.
- Chocolate Chip Delight: Toss in 1 cup of semi-sweet chocolate chips to the dough for a sweet, melty surprise. My kids always beg for this version!
- Nutty Crunch: Add 3/4 cup chopped walnuts or pecans for a bit of texture. I tried this once for a Thanksgiving dessert tray, and it was a hit.
- Spiced Up: Bump up the pumpkin pie spice to 1 1/2 tablespoons if you’re a spice lover like me.
- Maple Frosting Twist: Swap out 1/2 cup of powdered sugar in the frosting for 1/4 cup maple syrup for a cozy fall vibe.
- White Chocolate Drizzle: Melt 1/2 cup white chocolate and drizzle over the frosted cookies for extra decadence.
- Cinnamon Sugar Topping: Skip the frosting and sprinkle a mix of cinnamon and sugar on top before baking for a simpler treat.
- Oatmeal Add-In: Mix in 1/2 cup rolled oats for a chewier bite. My husband swears by this one with his morning coffee.
- Pumpkin Seed Crunch: Sprinkle roasted pumpkin seeds on top of the frosting for a festive, nutty garnish.
These variations keep the Soft Pumpkin Cookies with Cream Cheese fresh every time I bake them!
Servings and Timing
In my experience, timing is key when you’re baking these Soft Pumpkin Cookies with Cream Cheese, especially if you’ve got hungry folks hovering around the kitchen. I’ve got this down to a science now, and it’s pretty quick for a from-scratch recipe. Here’s the breakdown for making a batch of these Soft Pumpkin Cookies with Cream Cheese.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: About 30 minutes, plus cooling
- Servings: 24-28 cookies, depending on size
Step-by-Step Instructions
Making these Soft Pumpkin Cookies with Cream Cheese isn’t hard, but I’ve got some little tricks up my sleeve to make the process smooth as butter. I’ll walk you through it like I’m right there in the kitchen with ya. Let’s get started!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I’ve skipped the parchment before, and trust me, scraping stuck cookies off a tray ain’t fun. This step keeps your Soft Pumpkin Cookies with Cream Cheese from sticking and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. I like to give it a good stir to make sure the spices are evenly spread. Nothing’s worse than biting into a cookie with a clump of cinnamon!
Step 3: Cream the Wet Ingredients
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—takes about 2 minutes with a mixer. Then, add the pumpkin puree, egg, and vanilla extract, mixing until it’s all combined. This is where the magic starts for these Soft Pumpkin Cookies with Cream Cheese, and the smell is already amazing.
Step 4: Combine and Scoop
Slowly add the dry ingredients to the wet mix, stirring just until everything comes together. Don’t overmix—keep it chill, or your cookies might get tough. Scoop out tablespoon-sized portions onto your baking sheet, spacing them about 2 inches apart since these Soft Pumpkin Cookies with Cream Cheese spread a bit.
Step 5: Bake to Perfection
Pop them in the oven for 12-14 minutes, or until the edges are just set. I’ve learned they’ll look underbaked in the center, but they firm up as they cool, so don’t keep ‘em in too long. Let your Soft Pumpkin Cookies with Cream Cheese cool on the tray for 5 minutes before moving to a wire rack.
Step 6: Frost and Enjoy
While the cookies cool, whip up the frosting by beating the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread or pipe it onto the cooled cookies. I’m not fancy, so I just smear it on with a spoon, and these Soft Pumpkin Cookies with Cream Cheese still look and taste like a million bucks!
Nutritional Information
I’m not gonna pretend I bake these Soft Pumpkin Cookies with Cream Cheese for their health benefits, but I do like knowing what I’m eating. Here’s the rough breakdown per cookie with frosting, based on my batches of 24. Keep in mind, I’m no dietitian, but this is pretty close.
- Calories: 180 per cookie
- Fat: 9g
- Protein: 2g
- Carbohydrates: 24g
- Sodium: 120mg
Healthier Alternatives
If I’m watching my waistline, I’ve swapped a few things in these Soft Pumpkin Cookies with Cream Cheese without sacrificing too much yum. It’s all about balance, right? Here are some tweaks that have worked for me when I’m craving these Soft Pumpkin Cookies with Cream Cheese but want to lighten ‘em up a bit.
- Lower Sugar: Cut the granulated sugar to 3/4 cup and use a natural sweetener like honey for part of it.
- Reduced Fat Frosting: Use light cream cheese and cut the butter in half, though it won’t be as rich.
- Whole Wheat Swap: Replace half the all-purpose flour with whole wheat flour for extra fiber. I’ve done this, and it’s still tasty!
- Less Frosting: Drizzle a thinner layer of cream cheese frosting or skip it on half the batch of Soft Pumpkin Cookies with Cream Cheese for fewer calories.
Serving Suggestions
I love serving these Soft Pumpkin Cookies with Cream Cheese in ways that make ‘em feel extra special, whether it’s for a casual snack or a holiday spread. They’re super versatile, and I’ve got a few go-to ideas from my own table. Try these out with your Soft Pumpkin Cookies with Cream Cheese!
- With Hot Drinks: Pair with a steaming mug of apple cider or chai latte for ultimate fall vibes.
- Dessert Tray Star: Add them to a platter with other fall treats like apple pie bites for variety.
- Kid-Friendly Snack: Serve with a glass of milk for an after-school treat my little ones adore.
- Party Favor: Wrap individual Soft Pumpkin Cookies with Cream Cheese in cute cellophane bags for guests to take home.
Common Mistakes to Avoid
I’ve flubbed my fair share of batches of Soft Pumpkin Cookies with Cream Cheese over the years, so I’m passing on the hard-earned lessons. Trust me on this one, avoiding these pitfalls will save you some kitchen heartbreak. Here are the biggest oopsies I’ve made with Soft Pumpkin Cookies with Cream Cheese.
- Overbaking: I learned the hard way that baking past 14 minutes makes them dry instead of pillowy.
- Wrong Pumpkin: Using pumpkin pie filling instead of puree adds extra sugar and messes up the texture.
- Skipping Cooling: Frosting too soon melts the cream cheese topping into a gooey mess on Soft Pumpkin Cookies with Cream Cheese.
- Overmixing Dough: Mixing too much after adding flour makes ‘em dense—stop as soon as it’s combined.
Storing Tips
I’ve found these Soft Pumpkin Cookies with Cream Cheese keep pretty well if you store ‘em right, which is great since I always make a double batch. Here’s how I handle leftovers (if there are any!). These tips work like a charm for Soft Pumpkin Cookies with Cream Cheese.
- Refrigerator: Store frosted cookies in an airtight container for 4-5 days, layered with parchment.
- Freezer: Freeze unfrosted cookies for up to 2 months; thaw and frost when ready to eat.
Frequently Asked Questions
I get a lot of questions about making Soft Pumpkin Cookies with Cream Cheese, so I’m answering the most common ones here. Let’s tackle ‘em!
Can I make these ahead of time?
Absolutely! Bake the Soft Pumpkin Cookies with Cream Cheese a day or two in advance and store unfrosted in an airtight container. Frost ‘em the day you’re serving for the freshest taste.
Can I use canned pumpkin pie filling?
I wouldn’t recommend it. Pie filling has added sugar and spices that can throw off the balance of these Soft Pumpkin Cookies with Cream Cheese. Stick with pure pumpkin puree for best results.
How do I keep the cookies soft?
Don’t overbake, for starters! Also, store them with a slice of bread in the container to keep moisture in your Soft Pumpkin Cookies with Cream Cheese. Works like a charm.
Can I skip the frosting?
Sure thing, though I think the cream cheese topping is half the fun. They’re still yummy plain or with a dusting of powdered sugar.
What if my frosting is too runny?
Add more powdered sugar, a tablespoon at a time, until it thickens up. Make sure your cream cheese and butter aren’t too warm to start.
Can I make these gluten-free?
I’ve had luck using a 1:1 gluten-free flour blend, though the texture might be a tad different. Test a small batch first!
How long do they last unfrosted?
Unfrosted, they’ll stay fresh in an airtight container at room temp for about 3 days. After that, pop ‘em in the fridge.
Can I double the recipe?
Yep, I do it all the time! Just make sure to bake in batches so your oven isn’t overcrowded, and you’ll have perfect results.
Conclusion
There’s nothing like baking a batch of Soft Pumpkin Cookies with Cream Cheese to get you in the fall spirit, and I hope you’ll give this recipe a whirl. I’ve loved sharing my tips and flops with you, and I can’t wait to hear how yours turn out. Drop a comment or tag me with your pics—I’m all about seeing those yummy Soft Pumpkin Cookies with Cream Cheese come to life in your kitchen!
Conclusion
I hope you enjoyed this recipe for Soft Pumpkin Cookies with Cream Cheese! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
