Soft Pumpkin Cookies With Cinnamon Frosting: There’s an undeniable magic that happens when autumn leaves begin to fall, and the air fills with that crisp, cozy scent. For me, that magic often culminates in the kitchen, especially when I’m baking a batch of these truly irresistible treats. These delightful cookies are more than just a seasonal indulgence; they’re a quintessential part of fall celebrations, embodying the warmth and comfort of the harvest season that many of us cherish. They evoke memories of family gatherings, cozy evenings, and the simple joy of sharing something homemade.
I find that what truly sets these apart is their incredible texture – perfectly soft and delightfully chewy, each bite bursting with the warm spices of pumpkin. And then there’s the crowning glory: the creamy, sweet, and perfectly spiced cinnamon frosting that elevates each cookie into a truly divine experience. The harmonious blend of earthy pumpkin, aromatic spices, and that luxurious frosting makes these Soft Pumpkin Cookies With Cinnamon Frosting an absolute favorite for a reason. They’re not just a dessert; they’re a hug in cookie form, easy to share and guaranteed to bring smiles and comfort to everyone who tries them.
Ingredients:
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For the Soft Pumpkin Cookies:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup (113g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ¾ cup (160g) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
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For the Cinnamon Cream Cheese Frosting:
- ½ cup (113g) unsalted butter, softened to room temperature
- 4 ounces (113g) full-fat cream cheese, softened to room temperature
- 3 cups (360g) powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk or heavy cream, as needed for consistency
Preparing Your Kitchen and Ingredients
- Before we dive into creating these amazing Soft Pumpkin Cookies With Cinnamon Frosting, I always make sure to prepare my kitchen space and ingredients. First, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your cookie dough is ready, which is crucial for even baking and achieving that perfect soft texture.
- Next, line two large baking sheets with parchment paper or silicone baking mats. This step is a real game-changer; it prevents the cookies from sticking and makes cleanup an absolute breeze. Plus, it helps the bottoms of the cookies bake perfectly without getting too dark.
- Now, let’s talk about the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Whisking thoroughly here is key because it evenly distributes the leavening agents and spices throughout the flour, guaranteeing every bite of your pumpkin cookie is perfectly spiced and rises beautifully. Set this bowl aside for now.
- For your wet ingredients, ensure both your unsalted butter for the cookies and the cream cheese and butter for the frosting are at room temperature. This is incredibly important! Softened butter creams smoothly with sugar, incorporating air and creating a light, fluffy base for your cookies. Cold butter won’t blend properly, resulting in a denser, chewier cookie texture, which isn’t what we’re aiming for with these soft pumpkin delights. Similarly, soft cream cheese is essential for a smooth, lump-free frosting.
Crafting the Irresistible Soft Pumpkin Cookies
- In a large bowl, using an electric mixer (either a stand mixer with the paddle attachment or a handheld mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. I like to start on low speed to combine everything without a sugary mess, then increase to medium-high. You’ll want to beat this mixture for about 2-3 minutes, or until it becomes light, fluffy, and noticeably pale in color. This creaming process is fundamental for trapping air, which will contribute to the soft, cake-like texture of our pumpkin cookies. It’s what truly defines the “soft” in Soft Pumpkin Cookies With Cinnamon Frosting.
- Now, crack in the large egg and add the pure vanilla extract to the creamed butter and sugar mixture. Continue to beat on medium speed for another minute, scraping down the sides of the bowl as needed. The mixture might look a little curdled at first, but keep beating until it’s smooth and well combined. The egg adds structure and richness, while the vanilla enhances all those wonderful sweet and spicy notes.
- Next comes the star ingredient: the pumpkin puree. Add the 1 cup of pumpkin puree to the wet ingredients. Beat on medium speed until it is fully incorporated and the mixture is smooth and consistent. It’s vital to use pure pumpkin puree here, not pumpkin pie filling, as pie filling contains added sugars and spices that would alter the flavor profile of our cookies. The pumpkin not only adds its distinctive taste but also contributes significantly to the incredibly moist and soft crumb we’re aiming for. The vibrant orange hue it lends to the dough is also quite lovely!
- With the wet ingredients beautifully combined, it’s time to gently introduce our dry flour mixture. Add about half of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add the remaining dry ingredients and mix on low speed until just combined. This is a critical step: do not overmix! Overmixing develops the gluten in the flour too much, which can lead to tough, dense cookies – the exact opposite of the soft, tender texture we’re striving for. Stop mixing as soon as you see no more streaks of dry flour. A few small lumps are perfectly fine and even preferable to an overmixed dough. The dough will be quite soft and sticky, which is exactly how it should be for these delightful pumpkin cookies.
Baking the Perfect Pumpkin Cookies
- Now that our dough is ready, it’s time to bake! Using a medium cookie scoop (about 1.5 to 2 tablespoons) or two spoons, drop rounded spoonfuls of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread a bit during baking. While these aren’t giant cookies, giving them adequate space ensures even baking and prevents them from melding into one giant pumpkin blob.
- Transfer the baking sheets to your preheated 350°F (175°C) oven. Bake for 10-12 minutes. The exact baking time can vary slightly depending on your oven, so keep a close eye on them. You’ll know they’re ready when the edges are just set and slightly golden, and the centers look set but still appear very soft. They should not look deeply browned. A slight under-bake is actually preferred for these Soft Pumpkin Cookies With Cinnamon Frosting, as it guarantees that wonderfully moist and tender interior.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This brief resting period allows them to firm up slightly without over-baking. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. It is absolutely essential that the cookies are completely cooled before you even think about frosting them. If you try to frost warm cookies, the beautiful cinnamon cream cheese frosting will melt into a messy puddle, and all your hard work will be undone. Patience is a virtue, especially when it comes to frosting!
Whipping Up the Dreamy Cinnamon Cream Cheese Frosting
- While your cookies are cooling, let’s get started on the truly irresistible cinnamon cream cheese frosting. In a large bowl, using your electric mixer, beat together the softened unsalted butter and the softened full-fat cream cheese. Beat on medium-high speed for 2-3 minutes, until the mixture is incredibly smooth, light, and fluffy, with no lumps of cream cheese remaining. Achieving this smooth base is crucial for a velvety frosting texture. Make sure both the butter and cream cheese are at the same room temperature to prevent a lumpy frosting.
- Once the butter and cream cheese are perfectly creamed, gradually add the sifted powdered sugar, one cup at a time. I usually start on low speed to avoid a “sugar cloud” explosion in my kitchen, then increase to medium. Beat well after each addition until the sugar is fully incorporated. Sifting the powdered sugar beforehand makes a huge difference, ensuring your frosting is wonderfully smooth and lump-free.
- After all the powdered sugar has been added and beaten in, add the pure vanilla extract and the ground cinnamon. Beat on medium speed for another minute until everything is beautifully combined and the frosting is fragrant with warm cinnamon. This generous amount of cinnamon is what makes this frosting truly shine and perfectly complements the pumpkin cookies.
- Finally, assess the consistency of your frosting. If it’s a bit too thick for your liking or difficult to spread, add the milk or heavy cream, one tablespoon at a time, beating after each addition, until you reach your desired spreading consistency. You want it to be thick enough to hold its shape but soft enough to spread effortlessly. Remember, a little goes a long way with the liquid, so add it sparingly! I find that usually 1 to 2 tablespoons is perfect for a spreadable yet sturdy frosting that won’t just melt off the cookies. This cinnamon cream cheese frosting is truly the crowning glory of our Soft Pumpkin Cookies With Cinnamon Frosting.
Assembling and Finishing Your Soft Pumpkin Cookies With Cinnamon Frosting
- Once your delicious pumpkin cookies are completely cool to the touch – and I mean completely! – it’s time for the best part: frosting them with that luscious cinnamon cream cheese frosting. You can use an offset spatula, a butter knife, or even a piping bag with a round tip for a more decorative finish. I personally love using an offset spatula as it gives a lovely, rustic swirl to the frosting.
- Take a cooled cookie and generously spread a dollop of frosting over the top. Don’t be shy with the frosting; it’s a significant part of the experience! Swirl it around to cover the entire top surface, or leave a nice, thick dome of frosting in the center. The soft texture of the cookie paired with the rich, tangy, and sweet frosting creates an exquisite flavor combination that is absolutely divine.
- Repeat this process with all the remaining cookies. Once all your Soft Pumpkin Cookies With Cinnamon Frosting are beautifully adorned, you can serve them immediately, or if you’re planning ahead, they can be stored. I often sprinkle a tiny pinch of extra ground cinnamon on top of the frosted cookies for a lovely visual touch and an extra burst of aromatic spice. It truly elevates the presentation.
- To store these delightful treats, place them in an airtight container. Because of the cream cheese in the frosting, they are best kept refrigerated. They will stay fresh and wonderfully soft for up to 3-4 days in the refrigerator. Just be sure to bring them to room temperature for about 15-20 minutes before serving, as the frosting will be softer and more enjoyable, and the cookies will regain their ultimate tenderness. Trust me, these cookies are a seasonal favorite and a perfect way to celebrate the flavors of autumn! Enjoy every single bite of these homemade pumpkin cookie masterpieces.
Conclusion:
If there’s one recipe I truly believe deserves a permanent spot in your baking repertoire, it’s this one. After all the measuring, mixing, and that incredible aroma filling your kitchen, you’ll understand exactly why these cookies are so special. What we have created here is more than just a simple treat; it’s a little piece of autumnal comfort, a hug in cookie form that genuinely elevates any occasion. The deep, earthy notes of pumpkin are perfectly complemented by a thoughtful blend of spices, creating a warmth that is both inviting and incredibly satisfying. But it’s the texture that really sets these apart – incredibly soft, almost cake-like, with a delightful chewiness that makes each bite an absolute dream. And then, there’s the crowning glory: that velvety, subtly spiced cinnamon frosting, which adds a sweet, creamy finish that ties everything together into a symphony of flavors.
Seriously, these cookies are an absolute revelation. They embody everything wonderful about the season, from their beautiful golden-orange hue to their irresistible fragrance. Every time I bake a batch, I’m reminded of crisp autumn air, cozy evenings, and the simple joy of sharing something truly delicious with loved ones. They aren’t just good; they’re unforgettably good, striking that perfect balance between comforting familiarity and impressive flavor. The slight tang from the cream cheese (if you choose to add a hint) in the frosting, combined with the pure pumpkin goodness, makes them utterly addictive without being overly sweet. They truly are the epitome of what a perfect fall cookie should be – moist, flavorful, and incredibly tender.
Now, let’s talk about enjoying these beauties! While they are absolutely divine on their own, a freshly baked Soft Pumpkin Cookies With Cinnamon Frosting pairs beautifully with a steaming mug of your favorite coffee or a robust black tea on a chilly morning. Imagine a cozy afternoon, wrapped in a blanket, with one of these delightful cookies and a good book – pure bliss! For a delightful evening dessert, try serving them alongside a scoop of vanilla bean ice cream; the contrast in temperature and the way the frosting slightly melts into the cold cream is simply heavenly. They also make a fantastic addition to any holiday dessert spread, bringing a homemade touch that everyone will appreciate. Thinking about a thoughtful gift? Arrange a few of these delightful cookies in a pretty box or bag, and you’ve got a wonderful, edible present that will surely bring a smile to anyone’s face.
But don’t stop there with just the classic! These cookies are wonderfully versatile. Feel free to experiment with some variations to make them truly your own. For an extra textural surprise, you could fold in a handful of chopped pecans or walnuts into the cookie dough – they add a lovely crunch that complements the soft interior. If you’re a chocolate lover (and who isn’t?), mini chocolate chips would be an excellent addition, melting subtly into the warm pumpkin. For the frosting, consider adding a tiny dash of maple extract for a maple-cinnamon twist, or even a sprinkle of finely chopped candied ginger for a hint of spicy warmth. You could also transform them into cute sandwich cookies by piping extra frosting between two cookies – a guaranteed showstopper! Don’t be afraid to play around with the spices in the cookie dough itself; a little extra nutmeg or a touch of cardamom can introduce new layers of flavor.
So, please, don’t just admire this recipe from afar. Clear your schedule, gather your ingredients, and dive into the wonderful world of baking these exceptional pumpkin cookies. I promise you, the aroma alone is worth the effort, and the taste? It’s pure magic. Once you’ve experienced the joy of creating and tasting these delightful treats, I would absolutely love to hear from you! Please share your baking journey, your serving ideas, or any creative variations you come up with. Tag me, leave a comment, or simply send a message. Your experiences inspire me, and I can’t wait to see your beautiful batches of these irresistible Soft Pumpkin Cookies With Cinnamon Frosting. Happy baking, my friends!
Soft Pumpkin Cookies With Cinnamon Frosting
These delightful cookies are a quintessential part of fall celebrations, embodying the warmth and comfort of the harvest season. They feature a perfectly soft and chewy texture, bursting with warm pumpkin spices, crowned with a creamy, sweet, and perfectly spiced cinnamon cream cheese frosting.
Ingredients
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2 ½ cups (300g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 ½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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⅛ tsp ground cloves
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½ cup (113g) unsalted butter, softened
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½ cup (100g) granulated sugar
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¾ cup (160g) light brown sugar, packed
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1 large egg
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1 tsp pure vanilla extract
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1 cup (240g) pumpkin puree
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½ cup (113g) unsalted butter, softened (for frosting)
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4 oz (113g) full-fat cream cheese, softened
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3 cups (360g) powdered sugar, sifted
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1 tsp pure vanilla extract (for frosting)
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1 tsp ground cinnamon (for frosting)
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1-2 tbsp milk or heavy cream, as needed
Instructions
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Step 1
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside. Ensure butter for cookies and butter/cream cheese for frosting are softened to room temperature. -
Step 2
In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 min). Beat in egg and vanilla extract until well combined. Add pumpkin puree and beat until smooth. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough will be soft and sticky. -
Step 3
Drop rounded spoonfuls of dough (1.5-2 tbsp) onto prepared baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are set and centers are soft. Remove from oven, let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies must be completely cool before frosting. -
Step 4
While cookies cool, prepare frosting: In a large bowl, beat softened butter and cream cheese until smooth and fluffy (2-3 min). Gradually add sifted powdered sugar, beating well after each addition. Stir in vanilla extract and cinnamon. Add milk or heavy cream (1-2 tbsp) as needed for desired spreading consistency. -
Step 5
Once cookies are completely cool, generously spread with cinnamon cream cheese frosting. Optionally, sprinkle with extra ground cinnamon. Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature for 15-20 minutes before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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