Soft Pumpkin Cookies
User Reviews
5
Soft Pumpkin Cookies
Description
Soft Pumpkin Cookies are made by creaming butter and sugar until fluffy, then incorporating egg, vanilla, and pumpkin puree for moisture and flavor. A blend of all-purpose flour, baking powder and soda, salt, cinnamon, and pumpkin pie spice is folded in carefully to keep the dough tender. After baking at 350 degrees F for 12 to 15 minutes depending on size, the cookies are cooled completely before frosting.
The cream cheese frosting combines softened cream cheese and butter with powdered sugar and vanilla, resulting in a smooth, tangy topping that complements the spices in the cookies. This balance between moist, spiced cookie and rich frosting makes the treat satisfying and versatile.
These cookies can be baked small or large, with the baking time adjusted accordingly. Cooling before frosting is important to prevent melting. They are suitable for sharing at gatherings or enjoying as a seasonal snack.
The recipe yields about 36 small cookies or 18 larger ones, offering flexibility in portioning for different occasions.
Ingredients
Cookies
- 1 cup butter softened, unsalted
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract pure
- 1/2 oz can pumpkin 1/2 of a 15 oz can is approximately 1 cup minus 2 tablespoons, puree
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Frosting
- 4 oz cream cheese make sure to sit it out in advance to come to a softened consistency, softened
- 3 tbsp butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract pure
- pinch salt optional
Instructions
Cookies
- Preheat oven to 350 degrees F. Prepare cookie sheets with silicone mats or parchment paper.
- In a large mixing bowl combine softened butter and sugar, and beat until light and fluffy, approximately 2-3 minutes. Add in egg and vanilla and mix until well combined. Add in pumpkin puree and mix until well combined.
- Add flour, baking powder, baking soda, salt and spices all at once, then mix on low or by hand until just combined. Do not over mix. Scoop onto prepared baking sheets, leaving approximately 2" between cookies. Bake for approximately 12 minutes for small cookies, or 15 minutes for large cookies, or until edges start to very slightly brown and the tops of the cookies appear set and cooked through.
- Remove from oven and cool on baking sheet, on a wire cooling rack, for at least ten minutes prior to removing from the baking sheet with a spatula. Allow to cool completely prior to frosting.
Frosting
- Combine butter and cream cheese in a mixing bowl and beat until well combined and smooth. Add in powdered sugar and beat until well combined, light and fluffy. Add in vanilla and salt, and mix until well combined. Spread on cooled cookies.
Notes
- This recipe yields approximately 36 small (2 inch) cookies or 18 larger cookies depending on your preferred size.
- Allow cookies to cool completely before applying frosting to prevent it from melting.
- Gently combine the dry ingredients with the wet to maintain cookie softness; avoid overmixing.
- Adjust baking time based on cookie size: around 12 minutes for small, 15 minutes for larger cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 89mg | 4% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 766IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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