If you crave a sweet and soft treat this fall, you’ll love my Soft Pumpkin Cookies with Cream Cheese Icing. These cookies blend warm spices with creamy icing for the perfect bite. I’ll guide you through simple steps and tips to achieve the best texture and flavor. Whether you’re baking for a crowd or just yourself, these cookies will bring warmth and joy to your kitchen. Dive in to make them today!
Ingredients
Dry Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
To start, gather your dry ingredients. The all-purpose flour gives the cookies structure. Baking powder and baking soda help them rise. The spices, ground cinnamon and nutmeg, add warmth and flavor. Lastly, salt balances the sweetness.
Wet Ingredients
– ½ cup unsalted butter, softened
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 1 cup pure pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
Next, prepare your wet ingredients. Softened unsalted butter makes the cookies rich. Brown sugar adds moisture and a deeper flavor, while granulated sugar gives sweetness. Pure pumpkin puree keeps the cookies soft and adds a lovely orange hue. The egg binds everything, and vanilla extract enhances the taste.
Cream Cheese Icing Ingredients
– 4 ounces cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon milk, as needed
For the icing, start with softened cream cheese and unsalted butter. They create a smooth base. Powdered sugar sweetens the icing, while vanilla extract offers flavor. If the icing is too thick, add milk for a creamy consistency. This icing perfectly complements the soft pumpkin cookies.
Step-by-Step Instructions
Preparation
– Preheat your oven to 350°F (175°C).
– Line two baking sheets with parchment paper. This helps cookies not stick.
Mixing the Dough
– In a large bowl, cream together ½ cup of unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until smooth and creamy.
– Add in 1 cup of pure pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything blends well.
– In another bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Whisk these dry ingredients together.
– Gradually add the dry mixture to the wet mix. Stir gently until everything is just combined. Be careful not to overmix. This keeps the dough soft.
Baking the Cookies
– Use a cookie scoop to drop rounded tablespoons of dough onto the baking sheets. Leave space between each scoop.
– Bake for 12-15 minutes. You know they’re done when the edges look set and the tops feel soft but not wet.
– Once baked, cool cookies on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely.
Now, you’re ready for the icing!
Tips & Tricks
Achieving the Perfect Cookie Texture
To get the best texture for your soft pumpkin cookies, avoid overmixing. When you add the dry mixture to the wet ingredients, mix just until combined. Overmixing can make your cookies tough.
Signs of a well-baked cookie include edges that look set and a soft, slightly firm top. When you touch the cookie, it should feel soft but not raw. Trust your instincts; if they look good, they likely are!
Icing Tips
For the cream cheese icing, you want a smooth and spreadable consistency. Start with softened cream cheese and butter. Beat them together until creamy. Gradually mix in the powdered sugar for a lump-free blend. If the icing is too thick, add a tablespoon of milk and mix until smooth.
To spread icing evenly, use a small offset spatula or the back of a spoon. Start in the center and gently push the icing towards the edges. This will help you cover the cookie without making a mess.
Presentation Ideas
To make your cookies look inviting, arrange them on a decorative plate. You can sprinkle a light dusting of ground cinnamon over the icing for a festive touch. For seasonal flair, add mini pumpkins or colorful fall leaves around the plate. This extra effort makes your cookies even more special!
Variations
Flavor Add-Ins
Want to mix things up? You can add chocolate chips or nuts to your cookies. Chocolate chips give a sweet touch that pairs well with pumpkin. Nuts add crunch and depth. Try walnuts or pecans for a nice twist. You can also play with spices. Instead of just cinnamon and nutmeg, consider ginger or allspice to create a warm flavor.
Dietary Substitutions
If you need to avoid gluten, you can use gluten-free flour. Almond flour or a gluten-free blend works well. Just make sure to adjust the amount slightly, as these flours absorb moisture differently. For vegan options, swap out the cream cheese with a vegan cream cheese. You can also use coconut milk or almond milk to keep the icing creamy.
Alternate Toppings
You can get creative with icing. Instead of plain cream cheese icing, try adding lemon zest for a fresh twist. You can also use flavored icing, like maple or caramel, to enhance the pumpkin taste. For a fun finish, sprinkle colored sprinkles on top. This adds a lively touch and makes the cookies more festive.
Storage Info
Storing Cookies
To keep your soft pumpkin cookies fresh, use an airtight container. This will lock in moisture and keep them soft. You can store them at room temperature for up to five days. If you want them to last longer, consider putting them in the fridge. Just remember that the cold can make them a bit firmer.
Freezing Cookies
You can freeze the cookies either before or after icing. If you freeze them before icing, let them cool completely first. Place the cookies in a single layer on a baking sheet and freeze for one hour. Once frozen, transfer them to a freezer bag. If you choose to freeze them after icing, make sure the icing has set. Place them between layers of parchment paper in a container. To thaw, leave them at room temperature for about an hour.
Shelf Life
These cookies stay fresh for five days at room temperature. If stored in the fridge, they can last up to a week. Look for signs of spoilage like a dry texture or an off smell. If they lose their fluffy feel or develop any mold, it’s time to toss them.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. First, you need to cook it. Cut a sugar pumpkin in half and remove the seeds. Bake the halves cut-side down at 350°F for about an hour. Let it cool, then scoop out the flesh and puree it until smooth. This method gives a fresher taste. Just make sure to measure out one cup for the recipe, just like you would with canned pumpkin.
What can I substitute for cream cheese in the icing?
If you don’t have cream cheese, you can use mascarpone cheese. It has a similar taste and texture. Greek yogurt is another option, but it will be tangier. For a dairy-free choice, try using silken tofu blended until smooth. You may need to add a bit of lemon juice for flavor. Each option gives a unique twist to the icing.
How do I ensure my cookies are soft and not cakey?
To keep your cookies soft, avoid overmixing after adding the flour. Just mix until combined. Use the right amount of pumpkin; it helps keep cookies moist. Also, bake them until the edges are set but the tops are still soft. Let them cool on the sheet for a few minutes before moving them. This helps them stay soft while firming up.
You now have everything you need to make delicious pumpkin cookies. We covered key ingredients, step-by-step instructions, and must-know tips. Remember, the right texture comes from careful mixing and baking times. Feel free to experiment with flavors or dietary options, too. Store your cookies properly to keep them fresh longer. Enjoy baking, sharing, and savoring these seasonal treats!
