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- 1 cup pumpkin puree - 1/2 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt I love using pumpkin puree for these cookies. It adds a rich flavor and keeps them soft. The butter gives them a nice texture, while the sugars add sweetness. I always choose brown sugar for a deeper taste, and granulated sugar for balance. Using just one egg helps bind everything. Vanilla extract adds warmth, making the cookies taste even better. The flour is the base, holding everything together. The baking powder and baking soda help the cookies rise. Spices like cinnamon and nutmeg enhance the flavor, making them feel cozy. Salt is key too; it brings out all the other tastes. - 4 oz cream cheese - 1/4 cup unsalted butter - 2 cups powdered sugar - 1 teaspoon pure vanilla extract - A pinch of salt For the cream cheese frosting, I mix soft cream cheese and butter. This combo creates a smooth and creamy texture. I add powdered sugar for sweetness, and it gives the frosting a fluffy feel. Vanilla extract enhances the flavor, while a pinch of salt balances the sweetness. You can find the Full Recipe to see how to put it all together! - Preheating the oven to 350°F (175°C): Start by turning on your oven. This step is crucial. It ensures that your cookies bake evenly. - Creaming together butter and sugars: In a large bowl, mix softened butter with brown and granulated sugar. Use a hand mixer or stand mixer. Beat until the mix is light and fluffy. This should take about 3-5 minutes. - Adding pumpkin puree, egg, and vanilla: Next, add the pumpkin puree, one egg, and vanilla extract to the butter mixture. Mix on low speed until everything blends smoothly. - Whisking together flour, baking powder, baking soda, spices, and salt: In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This helps mix the dry ingredients well. - Gradually mixing dry ingredients into the pumpkin mixture: Take your dry mix and add it to the pumpkin mixture slowly. Stir gently with a spatula. Be careful not to overmix; this keeps your cookies soft. - Scoop and drop cookie dough onto baking sheet: Use a tablespoon or cookie scoop. Drop generous amounts of dough onto a lined baking sheet. Make sure to leave space between the cookies. They will spread while baking. - Baking time and checking for doneness: Place the baking sheet in the oven. Bake for 12-15 minutes. The cookies should be set around the edges and slightly cracked on top. - Cooling the cookies on a wire rack: After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. - Combining cream cheese and butter: In a medium bowl, combine softened cream cheese and unsalted butter. Beat with an electric mixer until smooth and creamy. - Mixing in powdered sugar and seasonings: Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt. Mix until the frosting is fluffy and well combined. - Techniques for applying frosting: Once cookies are cool, frost each one with a generous amount of cream cheese frosting. Use a spatula or piping bag for a nice swirl on top. - Presentation suggestions for serving: For a lovely display, arrange frosted cookies on a decorative plate. You can sprinkle a bit of ground cinnamon for a festive touch. Enjoy! For the full recipe, check out the detailed steps and ingredients listed above. To keep your pumpkin cookies soft, avoid overmixing the dough. When you mix the wet and dry ingredients, stop as soon as you see no dry flour. Overmixing can lead to tough cookies. Cooling the cookies before frosting them is also key. Let them sit on the baking sheet for about five minutes, then move them to a wire rack. This cooling time helps the cookies set and prevents the frosting from melting. You can easily boost the flavor of your cookies. Adding chocolate chips or nuts gives a delightful crunch. Try mixing in about a cup of your favorite chocolate chips or chopped walnuts. You can also play with spices. Adding a bit of ginger or cloves can give your cookies a warm, cozy flavor. Experiment to find what you love most! Using parchment paper is a simple way to ensure easy cleanup. Line your baking sheet with it before adding the cookie dough. This step prevents sticking and makes it easy to transfer the cookies. Remember, every oven is different. Keep an eye on the cookies as they bake. If your oven runs hot, reduce the baking time by a minute or two. This will help you get perfectly soft cookies every time. For the full recipe, check out the complete instructions at the top of the article. {{image_4}} You can easily make these cookies gluten-free. Simply swap all-purpose flour for gluten-free flour. Look for a blend that works well in baking. You might need to adjust the baking time slightly. Keep an eye on them while baking. Gluten-free cookies can bake faster than regular ones. Want a vegan version? You can replace butter with coconut oil or vegan butter. For cream cheese, use a dairy-free cream cheese. Instead of eggs, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This flaxseed mixture works great as an egg substitute. To add a twist, consider mixing in citrus zest. Lemon or orange zest adds a fresh taste. You can also explore different extracts, like almond or maple. For frosting, swap cream cheese with chocolate ganache. This gives the cookies a rich, chocolatey flavor. Feel free to get creative and experiment with your favorite tastes! For the complete step-by-step guide, check out the Full Recipe. To keep your frosted cookies fresh, store them at room temperature. Place them in a single layer on a plate or tray. Cover them loosely with plastic wrap to avoid sticking. If you have a lot, use an airtight container. Make sure the container is not too full; this helps with airflow. For long-term storage, freeze your cookies and frosting separately. First, place the cookies in a single layer on a baking sheet and freeze them for about an hour. Then, transfer them to a freezer-safe bag. For the frosting, spoon it into a container, seal it tightly, and freeze. When you're ready to eat, take them out and thaw them in the fridge overnight for the best texture. When stored properly, soft pumpkin cookies can last about a week at room temperature. In the fridge, they can stay fresh for up to two weeks. If frozen, they can last for three months. Always check for signs of spoilage, like a change in smell or color. If they smell off or look dry, it's best to toss them. For more detailed instructions, check the Full Recipe for making these delightful treats! Yes, you can use fresh pumpkin! Fresh pumpkin gives a unique taste. Just cook and mash the pumpkin until smooth. Make sure it is not too watery. Canned pumpkin is already prepared and works well, too. Both options yield delicious cookies. To boost flavor, add spices like ginger or cloves. You can also mix in chocolate chips or nuts. A splash of maple syrup will add a nice touch. Experimenting with flavors can make your cookies special. To frost soft cookies, use a spatula or a piping bag. Start with a small amount of frosting and spread it evenly. For a fun look, create swirls or curls. Frosting should be fluffy for the best results. Check your cookies at 12 minutes. They should be set around the edges. The tops may look slightly cracked but should not be brown. If they are soft when touched, they are ready to cool. Absolutely! You can decorate these cookies for any event. Use colored sprinkles or edible glitter for a festive touch. For holidays, consider themed designs with icing. Personalizing them makes them even more special for celebrations. For the complete recipe, check out the Full Recipe link. You now have a complete guide to making delicious pumpkin cookies with cream cheese frosting. We covered ingredients, step-by-step instructions, helpful tips, and tasty variations. Remember, with a few adjustments, these cookies can suit different diets, too. Always store them properly to keep them fresh. I hope you enjoy baking and sharing these delightful treats! Your homemade cookies will surely impress everyone. Enjoy every bite!

Soft Pumpkin Cookies with Cream Cheese Frosting

Indulge in the magic of fall with these Soft Pumpkin Delight Cookies! Made with pumpkin puree and topped with creamy frosting, they're the perfect treat for any gathering. This easy recipe takes just 30 minutes to prepare, making it ideal for those cozy autumn afternoons. Get ready to impress your friends and family with cookies that are soft, flavorful, and absolutely irresistible. Click through to discover the full recipe and bake a batch today!
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Ingredients
  

1 cup pumpkin puree (fresh or canned)

1/2 cup unsalted butter, softened to room temperature

1 cup brown sugar, packed tightly

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

For the Cream Cheese Frosting:

4 oz cream cheese, softened to room temperature

1/4 cup unsalted butter, softened

2 cups powdered sugar, sifted for smoothness

1 teaspoon pure vanilla extract

A pinch of salt

Instructions
 

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 3-5 minutes.

      Next, add the pumpkin puree, egg, and vanilla extract into the butter mixture. Mix on low speed until everything is well blended and smooth.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

          Gradually incorporate the dry ingredients into the pumpkin mixture. Stir gently with a spatula or wooden spoon until just combined; be careful not to overmix to ensure soft cookies.

            Using a tablespoon or a cookie scoop, drop generous portions of dough onto the prepared baking sheet, ensuring to leave space between each cookie (they will spread during baking).

              Bake in the preheated oven for 12-15 minutes, or until the cookies are set around the edges and the tops appear slightly cracked. They should not be overbaked.

                Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                  While the cookies cool, prepare the cream cheese frosting. In a medium bowl, combine the softened cream cheese and unsalted butter. Beat with an electric mixer until smooth and creamy. Gradually add in the sifted powdered sugar, vanilla extract, and a pinch of salt, mixing until the frosting is fluffy and well combined.

                    After the cookies have cooled, lavishly frost each cookie with a generous amount of cream cheese frosting using a spatula or piping bag, creating a nice decorative swirl on top.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: For an attractive display, arrange the frosted cookies on a beautiful decorative plate. Consider adding a light dusting of ground cinnamon over the top for an extra festive touch. Alternatively, place them in a charming cookie jar for serving, making them a delightful treat at any gathering. Enjoy every bite!