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Welcome to peak pumpkin season, where comforting aromas fill the air and deliciousness abounds! Today, discover the ultimate soft, chewy pumpkin cookies that will become your new favorite fall tradition. Topped with a luscious, tangy cream cheese frosting, these pumpkin treats are an easy, comforting fall baking experience at its best. Perfectly spiced and guaranteed to be a crowd-pléaser, get ready for pure autumn joy.
Why You’ll Love These Pumpkin Treats
You’ll adore these incredible pumpkin treats for so many reasons, making them a perfect addition to your autumn baking repertoire.
- Irresistible Texture: Achieve that perfect soft, chewy texture with every bite, making these delightful pumpkin cookies truly satisfying.
- Perfectly Spiced: Infused with an ideal balance of warm fall spices, these cookies capture the essence of autumn.
- Quick & Easy: This recipe is surprisingly quick, requiring no dough chilling, so you can enjoy your cookies sooner.
- Versatile: They are ideal for festive gatherings, cozy evenings, or simply enjoying a sweet moment.
- Customizable: Easily adapt them by adding your favorite mix-ins for an extra twist.
- Simply Delicious: These cookies are comforting, approachable for beginners, and utterly delicious.
Ingredients You’ll Need
Gather your ingredients to make these amazing pumpkin cookies from scratch. Ensure everything is measured accurately for the best results.
For the Soft Pumpkin Cookies:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed light brown sugar
- ¾ cup (170g) pure pumpkin puree (not pie filling)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Notes & Substitutions
Ensure you spoon and level your flour to avoid a dense cookie. Always use pure pumpkin puree, never pie filling, as it contains added spices and sugar. According to Healthline, pure pumpkin is a nutrient-rich vegetable packed with fiber, vitamins, and antioxidants. Feel free to adjust the amount of pumpkin pie spice to suit your preference for warmth. Room temperature butter and cream cheese are essential for smooth mixing and a creamy frosting. These simple pumpkin cookies are also adaptable; consider adding chocolate chips or chopped nuts to the dough for extra flavor.
Essential Equipment
Having the right tools makes baking these pumpkin cookies a breeze.
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1.5-2 tablespoon size)
- Wire cooling rack
Step-by-Step Instructions
Follow these easy steps to bake a batch of the best soft and chewy pumpkin cookies.
1. Preheat Oven & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Set this mixture aside. This ensures the leaveners and spices are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until light and fluffy. This usually takes about 2-3 minutes.
4. Add Wet Ingredients: Beat in the large room temperature egg, pure pumpkin puree, and pure vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Mix until no streaks of flour remain.
6. Scoop Cookie Dough: Use a 1.5-2 tablespoon cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The dough will be soft.
7. Bake Cookies: Bake for 10-14 minutes, or until the edges are lightly golden and the centers look set. Avoid overbaking to maintain their soft, chewy texture.
8. Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They must be entirely cool before frosting.
9. Prepare Frosting Base: While the cookies cool, make the frosting. In a large bowl, beat the softened full-fat cream cheese and softened unsalted butter with an electric mixer until smooth and creamy. This takes about 2 minutes.
10. Finish Frosting: Gradually add the confectioners’ sugar to the cream cheese mixture, beating on low speed until combined, then increase to medium-high speed and beat until light and fluffy. Mix in the pure vanilla extract and a pinch of salt.
11. Frost and Serve: Once the pumpkin cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie. Now they are ready to serve and enjoy!
Pro Tips for Perfect Pumpkin Cookies
Achieve bakery-worthy results with these helpful pro tips for your pumpkin cookies.
- Measure Flour Precisely: Use the spoon and level method for flour to avoid adding too much, which can make cookies dry.
- Avoid Overmixing: Mix the dough only until ingredients are just combined. Overmixing develops gluten, leading to tougher cookies.
- Do Not Overbake: Pull your cookies from the oven when the edges are set and lightly golden, even if the centers seem slightly soft. They will continue to set as they cool, ensuring ultimate softness.
- Room Temperature Ingredients: Ensure all dairy, including butter, egg, and cream cheese, is at room temperature. This helps ingredients combine smoothly and creates a uniform texture.
- Blot Pumpkin Puree: If your pumpkin puree seems particularly watery, you can blot some excess moisture with a paper towel before adding it to the batter. This can impact cookie texture.
Common Mistakes to Avoid
- Overmixing: This common error creates tough, dense cookies instead of soft ones.
- Using Pumpkin Pie Filling: Always use pure pumpkin puree as directed. Filling has added sugars and spices that will alter the recipe.
- Baking Too Long: This is a key mistake, resulting in dry, crumbly cookies. Stick to the recommended baking time range.
Serving, Storage & Variations
These versatile pumpkin treats are wonderful served in many ways and are easy to store.
Serving Suggestions
Serve these delicious cookies plain, or generously frosted with the cream cheese topping. They pair wonderfully with a hot cup of coffee, a comforting tea, or a cold glass of milk. For an extra special touch, garnish them with a sprinkle of extra cinnamon, a dusting of nutmeg, or a luscious caramel drizzle.
Storage Instructions
Store unfrosted cookies in an airtight container at room temperature for 3-4 days to maintain freshness. Keep frosted cookies refrigerated in an airtight container for up to 5 days; the frosting needs refrigeration. You can also freeze unfrosted cookies or the frosting separately for up to 3 months. Thaw frozen cookies at room temperature before frosting.
Recipe Variations
Get creative with your pumpkin cookies! Add 1 cup of chocolate chips (milk, dark, or white) to the dough for a delightful twist. Mix in ½ cup of chopped pecans or walnuts for a nutty crunch. For an indulgent treat, drizzle cooled, frosted cookies with homemade salted caramel sauce. You can also make cute mini cookie sandwiches by using smaller scoops of dough and filling them generously.
Nutrition Information
Making informed choices is important. Here’s an estimated nutritional breakdown for these delightful pumpkin cookies.
Disclaimer: Estimates are approximate and may vary based on exact ingredients and portion sizes. This information is provided for general guidance only and should not be considered medical advice.
| Nutrient | Per Serving (1 cookie with frosting) |
|---|---|
| Calories | ~280 |
| Total Fat | ~14g |
| Saturated Fat | ~8g |
| Cholesterol | ~35mg |
| Sodium | ~180mg |
| Total Carb | ~38g |
| Dietary Fiber | ~1g |
| Total Sugars | ~28g |
| Protein | ~3g |
Frequently Asked Questions (FAQ)
Here are answers to common questions about these soft and chewy pumpkin cookies.
- Q: Can I use fresh pumpkin puree?
A: While tempting, canned pure pumpkin puree usually yields the most consistent results for baking due to its standardized moisture content. - Q: Why are my pumpkin cookies cakey?
A: Your cookies might be cakey if you overmixed the dough or used too much flour, which can both lead to a tougher, more cake-like texture. - Q: Can these cookies be made gluten-free?
A: Yes, you can substitute the all-purpose flour with a good quality 1:1 gluten-free all-purpose flour blend for delicious results. - Q: Is the cream cheese frosting optional?
A: Absolutely! The cookies are wonderfully delicious on their own, but the frosting truly elevates them to a special treat. - Q: How can I make these vegan?
A: Use vegan butter, vegan cream cheese, and a flax egg or other egg replacer to make these cookies suitable for a vegan diet.
Conclusion
Embrace the cozy, comforting flavors of fall with these truly irresistible soft and chewy pumpkin cookies. Topped with luscious cream cheese frosting, this recipe is a celebration of autumn baking made simple and utterly delicious. Easy to make and impossible to resist, these classic fall pumpkin treats are perfect for sharing or savoring all by yourself. Bake a batch today and let the warm spices and delightful texture brighten your day!
The Best Soft & Chewy Pumpkin Cookies: Your Favorite Fall Treats!
Equipment
- Oven
- Large bowl
- Whisk
- 12-cup muffin pan
- Cupcake liners
- Handheld or Stand mixer
- Paddle or whisk attachment
- Toothpick
- Wilton 1M piping tip (optional)
Ingredients
Pumpkin Cupcakes
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
- 1/2 cup canola or vegetable oil (120ml)
- 2 large eggs at room temperature
- 3/4 cup packed light or dark brown sugar (150g)
- 1 cup canned pumpkin puree (225g)
- 1 teaspoon pure vanilla extract
Chocolate Frosting
- 1 cup unsalted butter (226g), softened to room temperature
- 3 and 1/2 cups confectioners’ sugar (420g)
- 1/2 cup unsweetened natural or dutch-process cocoa powder (41g)
- 3 Tablespoons heavy cream or milk (45ml), at room temperature
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- salted caramel optional: for garnish
Instructions
Pumpkin Cupcakes
- Preheat your oven to 350°F (177°C) and prepare a 12-cup muffin pan by lining it with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together the oil, eggs, brown sugar, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry mixture and combine thoroughly with a mixer or whisk; the batter will be thick.
- Spoon the batter into the prepared liners, filling each about two-thirds full, then bake for 20-22 minutes until a toothpick comes out clean. Allow the cupcakes to cool completely in the pan before proceeding to frost them.
Chocolate Frosting
- Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter on medium speed until creamy, which takes approximately 2 minutes.
- Add the confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract; beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Adjust consistency with more sugar/cocoa or cream/milk as needed, and balance sweetness with an extra pinch of salt if desired.
- Once the cupcakes are cooled, frost them to your liking, optionally using a Wilton 1M piping tip and topping with salted caramel.
- Store any remaining frosted cupcakes covered in the refrigerator for up to 5 days.
Notes
Sofia Ben Ali is a 34-year-old chef from Morocco who has a deep passion for cooking. Inspired by the vibrant flavors of her childhood in Tunis, she pursued her culinary studies in France, where she fell in love with French gastronomy. Today, Sofia runs a successful catering business known for her innovative dishes that beautifully blend Arabian and French flavors. Through cooking classes and social media, she shares her culinary journey, inspiring others to explore the joys of cooking while honoring her rich heritage.
