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To make these delightful pumpkin cookies, you need the following items: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk You can make some swaps in this recipe. For pumpkin puree, you can use butternut squash puree. If you want a dairy-free option, try using coconut oil instead of butter. For the frosting, you can use a dairy-free cream cheese. You can also swap powdered sugar for a sugar alternative if you prefer. The quality of your ingredients matters. Fresh pumpkin puree gives the best flavor. Use real butter for a rich taste. Good quality spices add warmth and depth. Using high-quality cream cheese makes the frosting creamy and smooth. If you want the best cookies, don’t skimp on these ingredients. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a baking sheet and line it with parchment paper. This helps keep the cookies from sticking. In a large mixing bowl, combine 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Use a mixer to beat these together until creamy. Then, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is well blended. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Gradually add this dry mix to your wet ingredients. Mix just until combined, being careful not to overmix. Now, drop tablespoonfuls of the cookie dough onto your prepared baking sheet. Space them about 2 inches apart and flatten them slightly with a spoon. Bake the cookies for 12-15 minutes. The edges should be lightly golden. The centers will look soft but will firm up as they cool. Keep an eye on them to avoid overbaking. While the cookies cool, it's time to make the frosting. In a medium bowl, beat 1 cup of softened cream cheese until smooth. Add 1/4 cup of powdered sugar and 1 tablespoon of milk. Mix until you reach a creamy consistency. Adjust with more milk or powdered sugar if needed. Once the cookies are cool, spread a generous dollop of frosting on each one. For a lovely finish, sprinkle a pinch of cinnamon or pumpkin spice on top. To make soft and chewy pumpkin cookies, you need the right balance of wet and dry ingredients. Use one cup of pumpkin puree. This adds moisture and flavor. Don’t overmix the dough when you combine wet and dry ingredients. Overmixing can make cookies tough. One common mistake is using too much flour. Scoop flour directly from the bag. Then, level it off with a knife. Don’t pack it down into the cup. Another mistake is baking the cookies too long. Check them at 12 minutes. The edges should be golden, and the middle will look soft. Spices make pumpkin cookies extra special. Use ground cinnamon, nutmeg, and ginger. Each spice adds warmth and depth. For a twist, add a pinch of allspice or cloves. You can also sprinkle some cinnamon on top of the frosting for added flavor. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast a pumpkin and blend until smooth for a rich, natural taste. Chill the Dough: If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes. This helps the cookies hold their shape while baking. Frosting Variations: Experiment with the frosting by adding flavors like maple syrup or vanilla bean to create a unique twist on the classic cream cheese frosting. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the unfrosted cookies and frost them when ready to serve. {{image_2}} You can make gluten-free pumpkin cookies easily. Just swap the all-purpose flour with a gluten-free blend. Look for one that works well in baking. This blend should have a mix of flours and starches. Make sure your baking soda and powder are also gluten-free. The taste stays rich and similar to the classic version. To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use vegan butter instead of regular butter. For the frosting, use non-dairy cream cheese. This makes a tasty treat for everyone. While cream cheese frosting is a star, you can try other toppings too. For a lighter option, whip up some coconut cream. Just chill a can of coconut milk and whip the solid part. You can also use a simple glaze made of powdered sugar and milk. Add a splash of vanilla or maple for extra flavor. Each option gives a unique twist to your pumpkin cookies. Store your pumpkin cookies in an airtight container. This keeps them fresh. You can stack them with sheets of parchment paper in between. This prevents them from sticking together. Keep the container at room temperature. They will stay soft and tasty this way. To freeze your pumpkin cookies, first cool them completely. Place them in a single layer on a baking sheet. Freeze them for about an hour. Then, transfer them to a freezer bag. Remove as much air as possible. Label the bag with the date. You can freeze them for up to three months. Pumpkin cookies can last about a week at room temperature. If stored well, they stay soft and yummy. For frosting, keep it in the fridge. It lasts about a week too. If you freeze the cookies with frosting, eat them within a month for best flavor. You can use butternut squash puree instead of pumpkin puree. It has a similar taste and texture. Sweet potato puree is another great choice. Both will give your cookies a lovely flavor. Look for a light golden edge on your cookies. The centers might seem soft but will firm up as they cool. A toothpick inserted in the center should come out clean or with a few moist crumbs. Yes, you can make the cream cheese frosting in advance. Store it in an airtight container in the fridge for up to three days. Just stir it again before using to get it smooth. Pumpkin cookies are usually cakey, thanks to the pumpkin puree. They have a soft, moist texture that feels light. If you want a chewier cookie, try using less flour and bake them a bit longer. Absolutely! Adding chocolate chips brings a nice sweetness to the cookies. You can mix in about one cup of chocolate chips into the dough before baking. It adds a fun twist to the flavor. This blog post provided a complete guide on making pumpkin cookies. We discussed important ingredients, key substitutions, and why quality matters. You learned step-by-step instructions for mixing, baking, and frosting. I shared tips to avoid common mistakes for the best texture. We covered fun variations, storage methods, and answered your top FAQs. Now, you have all the tools to create delicious pumpkin cookies. Enjoy baking and sharing them with friends and family!

Pumpkin Bliss Cookies with Creamy Frosting

Delicious pumpkin cookies topped with a creamy frosting, perfect for fall.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 2 cup granulated sugar
  • 1 2 cup brown sugar, packed
  • 1 2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 4 teaspoon salt
  • 1 cup cream cheese, softened
  • 1 4 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat them together until creamy and well combined.
  • Add in the pumpkin puree, egg, and vanilla extract. Mix until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Drop tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  • Bake for 12-15 minutes or until the edges are lightly golden. The centers may look slightly soft, but they'll firm up as they cool.
  • While the cookies cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth.
  • Add in the powdered sugar and milk, mixing until creamy and spreadable. Adjust the consistency with more milk or powdered sugar if necessary.
  • Once cookies are completely cooled, spread a generous dollop of frosting on each cookie.
  • For an extra touch, sprinkle a pinch of cinnamon or pumpkin spice on top of the frosting.

Notes

For an extra touch, sprinkle cinnamon or pumpkin spice on top of the frosting.
Keyword fall dessert, frosting, pumpkin cookies