These pumpkin frosted cookies are soft, sweet, and taste just like fall! With a delightful pumpkin spice flavor topped off with creamy frosting, they’re perfect for any cozy gathering.
Honestly, these cookies smell amazing while baking. I can hardly wait for them to cool before sneaking a bite (or two!). Just grab a cup of tea, and you’re set for a cozy day! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Always use canned pumpkin puree, not pumpkin pie filling. If you have fresh pumpkin, you can roast and puree it, too! It just takes a bit longer, but the flavor is fantastic.
Flour: All-purpose flour works best here, but if you’re gluten-free, try using a gluten-free blend. Just check that it includes xanthan gum for better texture.
Cream Cheese: This gives the frosting its smooth, tangy taste. If you don’t have cream cheese, mascarpone or a vegan cream cheese can also work as substitutes, but the flavor will be slightly different.
Spices: The blend of cinnamon, nutmeg, and ginger truly packs a punch. If you’re low on spices, pumpkin pie spice can be used instead; just use about 2 teaspoons.
How Do You Achieve Soft and Chewy Cookies?
The secret to soft, chewy pumpkin cookies is all in the mixing and baking times. Here’s how to get it right:
- Don’t over-mix the flour into the pumpkin mixture; mix until it’s just combined to keep them soft.
- Keep a close eye on the baking time. Remove the cookies from the oven when the edges are set but the centers still look a bit underbaked.
- Letting them cool on the baking sheet for a few minutes helps them set without drying out.
Your patience will reward you with cookies that melt in your mouth!
How to Make Delicious Pumpkin Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This pumpkin frosted cookies recipe will take about 20 minutes to prepare and 10-12 minutes to bake. Make sure to set aside about 30 minutes for cooling before you frost them, totaling around 1 hour for the entire process.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to make cleanup easier and prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Then, beat in the egg followed by the pumpkin puree and vanilla extract, mixing until everything is well combined and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps to evenly distribute the leavening agents and spices.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the pumpkin mixture. Stir gently until just combined; be careful not to over-mix, as this will make the cookies tougher.
5. Scoop the Dough:
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto your lined baking sheets, spacing them about 2 inches apart.
6. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden. The centers may seem soft, but they will firm up as they cool.
7. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the Frosting:
While the cookies are cooling, you can prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, vanilla extract, and cinnamon, mixing until the frosting is fluffy and well combined.
9. Frost the Cookies:
Once the cookies are completely cool, generously frost each one with the cream cheese frosting, using either a spatula or a piping bag for a pretty finish!
10. Enjoy!
Serve your delicious pumpkin frosted cookies and enjoy the delightful flavors of fall! They’re perfect with a cup of coffee or tea.
These cookies are not just a treat for your taste buds but also a delightful way to celebrate the autumn season! 🍁
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast the pumpkin until tender, scoop out the flesh, and puree it until smooth. This will give you a similarly delicious flavor, though canned pumpkin is more convenient.
What If I Don’t Have Ground Ginger?
No problem! If you’re out of ground ginger, you can simply omit it or substitute it with a bit more cinnamon or nutmeg. The cookies will still turn out tasty!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for about a week if you prefer. Just bring them back to room temperature before serving for the best taste!
Can I Freeze These Cookies?
Absolutely! These cookies freeze well. After frosting, place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe container or bag. They can be stored for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
