Soft Chewy Pumpkin Cookies

These soft pumpkin cookies are a delicious treat that combine a tender, chewy texture with a creamy vanilla frosting. They are perfect for cozy fall afternoons or sharing with friends at holiday gatherings. The balance between the warm spices and smooth frosting makes them a comforting classic you will reach for again and again.

I first made these on a chilly afternoon when I craved something sweet but not too heavy. They quickly became a staple in my kitchen for all the fall celebrations because they are easy and irresistibly flavorful.

Ingredients

• 2 1/2 cups all-purpose flour: offers structure and a tender crumb be sure to measure properly by spooning into your cup then leveling off
• 1 teaspoon baking soda: helps the cookies rise just enough to stay soft and fluffy
• Spices including 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves: for warm, cozy flavors use fresh ground or high-quality pre-ground for best taste
• 1/2 teaspoon salt: balances sweetness and enhances the spices
• 1 cup unsalted butter softened: provides richness avoid salted butter to control seasoning
• 1 1/2 cups granulated sugar: sweetens while helping with texture you can substitute coconut sugar for a deeper flavor
• 1 cup pumpkin puree: adds moisture and a subtle autumn flavor natural, unsweetened canned pumpkin is best for consistency
• 1 large egg: binds everything together and adds tenderness
• 1 teaspoon vanilla extract: for depth of flavor pure vanilla extract is worth the extra cost here
• 8 ounces cream cheese softened for the frosting: adds creaminess and tang
• 1/2 cup unsalted butter softened for the frosting: makes it smooth and luscious
• 4 cups powdered sugar: sweetens the frosting and adds body
• 2 teaspoons vanilla extract for the frosting: to complement the cookie flavors
• 2 to 4 tablespoons milk or heavy cream: thins the frosting to your desired consistency

Instructions

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed and avoids clumping in your dough. Set aside.

Cream Butter and Sugar:

In a large bowl or stand mixer, cream the softened butter and granulated sugar together on medium speed for 3 to 5 minutes. The mixture should be light and fluffy which helps create a tender texture by incorporating air.

Add Pumpkin Puree, Egg, and Vanilla:

Beat in the pumpkin puree until fully combined, followed by the egg and vanilla extract. Scrape down the sides of the bowl to ensure everything mixes evenly. This step adds moisture and flavor depth.

Gradually Add Dry Ingredients:

Lower the mixer speed and slowly add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overworking the dough which can make cookies tough.

Chill the Dough:

Cover the bowl with plastic wrap and refrigerate for at least one hour and up to 24 hours. Chilling helps the dough firm up making it easier to handle and prevents the cookies from spreading too much during baking.

Preheat Oven and Prepare Baking Sheets:

Set your oven to 350 degrees Fahrenheit 175 degrees Celsius. Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.

Scoop and Shape the Dough:

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheets. Leave about two inches between cookies to give them room to spread without merging.

Bake the Cookies:

Bake for 10 to 12 minutes until edges are lightly golden and centers appear set but still soft. The cookies will firm up as they cool.

Make the Frosting:

Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and beat until creamy. Add vanilla extract and 2 tablespoons of milk or heavy cream. Adjust milk to reach your preferred frosting consistency.

Frost the Cookies:

Once fully cooled, spread or pipe the vanilla cream cheese frosting over each cookie. The cool frosting complements the warm spiced cookie perfectly.

My favorite part of this recipe is the cream cheese frosting because it cuts through the sweetness with a light tanginess that makes each bite inviting and never cloying. Baking these cookies reminds me of pumpkin picking trips with my family where we would come home to warm treats just like these.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days to keep them soft. For longer storage, freeze unfrosted cookies in a single layer wrapped in plastic wrap then placed in freezer bags. Thaw before frosting.

Ingredient Swaps

You can swap the all-purpose flour for whole wheat pastry flour for a nuttier flavor but expect a slightly denser cookie. Brown sugar works well instead of granulated sugar for more moisture and a caramel note. For a dairy-free version, use vegan butter and dairy-free cream cheese alternatives.

Serving Ideas

These pumpkin cookies are fantastic with a cup of hot spiced tea or coffee. Add a sprinkle of chopped toasted pecans on top of the frosting for extra texture. They also make a wonderful addition to holiday cookie gift boxes.

There is something special about baking pumpkin cookies that feels like fall in every bite. With these soft pumpkin cookies you bring a season’s worth of comfort to your kitchen that is always welcome, no matter the weather.

Frequently Asked Recipe Questions

→ What makes these pumpkin cookies soft and chewy?

The combination of softened butter, pumpkin puree, and chilling the dough before baking helps achieve a tender and chewy texture.

→ Why is chilling the dough important?

Chilling prevents the dough from spreading too much in the oven, maintaining the cookies' thickness and softness.

→ Can I substitute any spices in this blend?

Yes, spices like ginger or allspice can be used to tailor the flavor, but the original mix provides the classic warm fall taste.

→ How should I adjust the frosting consistency?

Adding milk or heavy cream gradually allows you to reach your preferred frosting thickness, from spreadable to slightly pipable.

→ What baking temperature ensures the best texture?

Baking at 350°F (175°C) for 10-12 minutes yields cookies with golden edges and soft centers.