These pumpkin frosted cookies are soft, sweet, and perfect for fall! They bring together warm spices and a creamy frosting that makes every bite feel like a cozy hug.
I love making these cookies during chilly days. They smell amazing while baking, and I can’t resist sneaking a bite when they’re still warm! 🎃🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling. If fresh pumpkin is available, you can roast and puree it yourself! You can also substitute with sweet potato puree for a similar texture and flavor.
Granulated Sugar: This brings sweetness to the cookies, but for a healthier alternative, you could use coconut sugar or maple sugar. Both will add a unique flavor!
Vegetable Oil: While I prefer vegetable oil for its neutral taste, feel free to substitute with melted coconut oil or unsweetened applesauce. If you want a buttery flavor, use melted butter instead.
Spices: The blend of spices is key to the warm flavor profile. If you don’t have all the individual spices, pumpkin pie spice can stand in for all of them.
Cream Cheese: For a lighter frosting, consider using Greek yogurt instead of cream cheese. It brings a tangy flavor too, but keep in mind it won’t be as sweet or rich!
How Do I Ensure My Cookies Are Soft and Cake-Like?
The secret to soft, cake-like cookies lies mainly in your mixing technique and baking time. Here are some tips:
- Mix your wet and dry ingredients until just combined; overmixing can lead to tougher cookies.
- Do not skip letting them cool on a wire rack. This helps maintain their soft texture.
- Keep an eye on baking time. Take them out when they are just set and slightly puffy, as they continue to cook while cooling.
Pumpkin Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar (adjust for desired sweetness and thickness)
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (optional, for consistency)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and another 12-15 minutes for baking. After baking, give the cookies some time to cool before frosting them. Overall, you’re looking at around 30-40 minutes to get these delicious cookies ready for serving!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until everything is smoothly combined. This is where the magic begins!
3. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices, including cinnamon, ginger, nutmeg, and cloves. Let those spices fill your kitchen with warm, inviting aromas.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture. Mix gently until just combined—be careful not to overmix! You want the dough to be moist and workable but not tough.
5. Portion the Cookies:
Using a cookie scoop or a spoon, drop balls of dough about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with your hands or a glass so they bake evenly.
6. Bake:
Place the cookies in the oven and bake for 12-15 minutes. They should be set at the edges and spring back a little when touched in the center. Resist the urge to overbake; you want them to stay soft!
7. Cool:
After baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. This cooling time is crucial!
8. Prepare the Frosting:
In a medium bowl, combine the softened cream cheese and butter. Using a mixer, beat them together until fluffy and smooth. It’s going to be creamy and oh-so-good!
9. Add Sugar and Vanilla:
Slowly add the powdered sugar and vanilla extract to the butter and cream cheese mixture. Keep mixing until your frosting is smooth and fluffy. If it’s a bit thick for your liking, add milk or cream one tablespoon at a time until you reach your desired consistency.
10. Frost Cookies:
Once the cookies are completely cool, take your frosting and generously spread it on each cookie. Feel free to let it drip down the sides for that inviting homemade look!
11. Serve and Enjoy:
Finally, let the frosted cookies set for a few minutes. Serve them with your favorite warm drink and enjoy the cozy flavors of fall. These cookies are perfect for sharing or savoring all on your own!
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This recipe yields delightfully soft, spiced pumpkin cookies topped with a creamy, tangy frosting. Perfect for the fall season, they bring warmth and sweetness to any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree the pumpkin until smooth before measuring. This will give your cookies a fresh flavor and maintain the right consistency.
How Do I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. If they last longer than that (which is rare!), you can refrigerate them for up to a week, but they may lose some softness.
What If I Don’t Have All the Spices?
No problem! If you’re missing some spices, you can substitute with pumpkin pie spice, using about 2 teaspoons as a replacement for the individual spices. It still gives that warm and fragrant flavor!
Can I Freeze the Cookies?
Definitely! You can freeze the unfrosted cookies for up to 3 months. Just make sure they are completely cooled, then layer them with parchment paper in an airtight container. Frost them after thawing for best results!
