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Soft and Cakey Pumpkin Spice Cookies with Cream Cheese Frosting Recipe

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3.9 from 62 reviews

These Soft and Cakey Pumpkin Spice Cookies are a delightful treat, bursting with warm fall spices and moist pumpkin flavor. Perfectly soft and fluffy, these cookies are elevated by a luscious cream cheese frosting that adds a tangy sweetness, making them an irresistible seasonal favorite.

  • Total Time: 30 minutes
  • Yield: 24 cookies

Ingredients

Cookie Ingredients

  • 1/2 cup Butter (Sweet Cream Salted), softened
  • 1 cup Granulated Sugar
  • 1 cup Canned Pumpkin
  • 2 Large Eggs
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 1/2 teaspoons Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 2 cups All-Purpose Flour
  • 1 cup Chopped Walnuts or Pecans (optional)

Frosting

  • 1 batch of The Best Cream Cheese Frosting (typically made from cream cheese, butter, powdered sugar, and vanilla extract)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step ensures a light texture for your cookies.
  3. Add pumpkin and eggs: Mix in the canned pumpkin and eggs until fully combined, creating a smooth, uniform batter.
  4. Combine dry ingredients: In a separate bowl, whisk baking powder, salt, cinnamon, nutmeg, ginger, and flour to evenly distribute the leavening and spices throughout the flour.
  5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, to maintain a tender texture.
  6. Fold in nuts (optional): If using, fold in the chopped walnuts or pecans evenly throughout the batter.
  7. Scoop and place dough on baking sheets: Using a cookie scoop or spoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
  8. Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. This prevents breaking when applying frosting.
  10. Frost the cookies: Once cooled, spread a generous layer of cream cheese frosting on top of each cookie. The tangy frosting complements the warm spices beautifully.

Notes

  • The cookies are best stored in an airtight container in the refrigerator due to the cream cheese frosting, lasting up to 4 days.
  • You can substitute the nuts with chocolate chips for a different texture and flavor.
  • Make sure the pumpkin used is pure canned pumpkin, not pumpkin pie filling, for optimal flavor and texture.
  • The cream cheese frosting can be made ahead and refrigerated for up to 3 days; bring to room temperature before spreading.
  • For a dairy-free variation, use dairy-free butter and cream cheese alternatives.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/soft-and-cakey-pumpkin-spice-cookies-with-cream-cheese-frosting-recipe/