Description
These Soft Pumpkin Cookies are a delightful autumn treat, combining the warm flavors of pumpkin and spices into a soft and chewy cookie that requires no chilling time.
Ingredients
Scale
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree blotted dry with paper towels
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened to room temperature
- 8 ounces cream cheese softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add in 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 teaspoon of pumpkin pie spice. Mix until well combined.
- Beat in 1 large room temperature egg and 1 teaspoon of vanilla extract until mixed together.
- Stir in 1 cup of canned pumpkin puree until fully incorporated.
- Gradually add 2 cups of all-purpose flour, mixing until just combined.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- For the cream cheese frosting, beat together 1/2 cup of softened unsalted butter and 8 ounces of softened cream cheese until creamy, then mix in 3 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth.
- Frost the cooled cookies with the cream cheese frosting and enjoy!
Notes
Make sure to blot the pumpkin puree to prevent the cookies from being too wet. These cookies are best enjoyed fresh, but you can store them in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Soft Pumpkin Cookies, No Chill Recipe, Pumpkin Cookies, Fall Desserts, Cream Cheese Frosting