These pumpkin frosted cookies are soft, sweet, and perfect for fall! The pumpkin flavor shines through, making them a tasty treat for everyone. Plus, they’re dressed up with a creamy frosting!
What’s better than a cookie that tastes like a hug? I love to share these with friends, but I might just keep a few for myself. Don’t worry, I won’t tell if you do too! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree for the best flavor and texture. If you can’t find it, you can make your own by roasting and blending fresh pumpkin. Just avoid pumpkin pie filling, which has added spices and sweeteners!
Granulated Sugar: Regular granulated sugar works great, but you can substitute with brown sugar for a deeper flavor. This will add a hint of molasses, making your cookies even more delicious!
Butter: Unsalted butter is preferred for better control over the salt in your cookies. If you’re dairy-free, try coconut oil or a vegan butter substitute.
Spices: Ground cinnamon, nutmeg, ginger, and cloves are essential for that warm, fall flavor. If you’re missing some, don’t stress! Just use more of the ones you have, or try pumpkin pie spice for convenience.
How Can You Ensure Soft, Perfect Cookies?
Getting cookies just right can be tricky, especially when aiming for soft ones! Here’s how to achieve that perfect texture:
- Don’t overmix the dough! Combine until just mixed to keep your cookies soft.
- Check them at 12 minutes. They’re soft to touch when they come out, but they will firm up as they cool.
- Cooling on the baking sheet for a few minutes before moving them allows the cookies to set without getting hard.
Follow these simple tips, and you’ll have a batch of soft and irresistible pumpkin frosted cookies to enjoy! Happy baking!
Pumpkin Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon (optional for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 12-15 minutes to bake, plus some additional cooling time for the cookies and frosting. In total, allow about 1 hour to make these delicious pumpkin frosted cookies from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is crucial so your cookies bake evenly. Also, line your baking sheets with parchment paper or use silicone mats to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a spatula to mix until the mixture is light and fluffy. This can take about 2-3 minutes.
3. Add Wet Ingredients:
Next, stir in the pumpkin puree, egg, and vanilla extract. Mix well until everything is well incorporated and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps distribute the leavening agents and spices more evenly in the dough.
5. Mix Together:
Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until everything is just combined. Be careful not to overmix; we want fluffy cookies, not tough ones!
6. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
7. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes. The edges should be set, and the tops should look dry. Keep an eye on them to avoid over-baking; they will continue to firm up as they cool.
8. Cool the Cookies:
After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
9. Prepare the Frosting:
While the cookies are cooling, make the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. This should take about 2 minutes.
10. Add Powdered Sugar and Flavor:
Gradually add the powdered sugar and vanilla extract into the cream cheese mixture. Mix well until the frosting is smooth and fluffy. Adjust the sweetness by adding more powdered sugar if preferred.
11. Frost the Cookies:
Once the cookies are completely cool, it’s time to frost them! Use a spatula or a piping bag to spread a generous amount of frosting on each cookie.
12. Garnish (Optional):
If you like, sprinkle a little ground cinnamon on top of the frosting for a lovely finishing touch.
13. Set and Serve:
Let the frosting set for about 15-20 minutes, and then enjoy your delicious pumpkin frosted cookies!
These treats are sure to bring smiles all around. Enjoy every bite of them! 🍪🎃
Can I Substitute the Pumpkin Puree?
Absolutely! If you can’t find pumpkin puree, you can use homemade puree by cooking and blending fresh pumpkin. Just make sure to use pure pumpkin and not pumpkin pie filling.
How Should I Store the Cookies?
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. This helps keep the frosting fresh and the cookies soft.
Can I Freeze These Cookies?
Yes, you can freeze the un-frosted cookies! Place them in a single layer in a freezer-safe container, separated by parchment paper. They can be frozen for up to 2 months. Just thaw them in the fridge before frosting and serving.
What Can I Use Instead of Cream Cheese in the Frosting?
If you’re looking for a dairy-free option, you can use vegan cream cheese or a whipped coconut cream for a different flavor. Just note that the texture may be slightly different, but it will still be delicious!