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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 cup pure pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 3 cups powdered sugar, sifted - 1 teaspoon vanilla extract - A pinch of salt When I make soft pumpkin cookies, I start by gathering my dry ingredients. I use flour, baking soda, baking powder, cinnamon, nutmeg, and salt. These create the perfect base for the cookies. Next, I focus on the wet ingredients. I mix softened butter, brown sugar, and granulated sugar until they are light and fluffy. Then, I add a large egg, pumpkin puree, and vanilla extract. This mixture gives the cookies their rich flavor and soft texture. For the cream cheese frosting, I whip up softened cream cheese and butter until smooth. I slowly add powdered sugar and finish with vanilla and salt. This frosting adds a sweet touch to the cookies. Remember to check out the Full Recipe for precise measurements and steps. Each ingredient plays a vital role in making these cookies a delight you won’t forget! - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps cookies bake evenly and makes cleanup easy. - In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and ½ teaspoon of salt. Set this mixture aside for later. - In a large bowl, cream together ½ cup of softened butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Beat this for 2-3 minutes until it is light and fluffy. - Add 1 large egg, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract to the butter-sugar mix. Mix thoroughly until everything is well combined. - Carefully fold in the dry ingredients. Use a spatula or wooden spoon to mix just until combined. Do not overmix, as this will help keep your cookies soft. - Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart. - Place the baking sheets in the oven. Bake the cookies for 12-15 minutes. They should feel set at the edges but look a bit underbaked in the center. - After baking, let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To make soft pumpkin cookies, do not overmix your dough. Overmixing can lead to tough cookies. Mix the wet and dry ingredients just until they come together. This keeps the cookies soft and tender. For the right dough consistency, it should be thick but sticky. If it feels too dry, add a touch more pumpkin puree. If it seems too wet, sprinkle in a bit of flour. Use a cookie scoop for even shapes, which helps them bake nicely. To get the perfect cream cheese frosting, start with softened cream cheese and butter. Beat them together until smooth. Then, slowly add the sifted powdered sugar. This method helps avoid lumps. For extra flavor, you can add spices like cinnamon or vanilla. To make the frosting smoother, use a splash of milk or cream. This helps it glide on the cookies without clumping. When serving your cookies, arrange them on a colorful platter. This adds a fun touch to any gathering. You can lightly dust the tops with cinnamon or nutmeg for added flair. For gifting, use decorative cookie boxes or bags. Wrap them up nicely with ribbon or twine. This makes your soft pumpkin cookies with cream cheese frosting delightful gifts for family and friends. For the full recipe, check out the details above. {{image_4}} You can make your soft pumpkin cookies even more fun. Adding chocolate chips or nuts gives them a nice crunch. Try using semi-sweet or dark chocolate chips. Nuts like walnuts or pecans add a lovely texture as well. You can also change the spices. Try ginger or allspice for a different taste. Vanilla extract can be swapped for almond extract to bring a new twist. If you need gluten-free cookies, it’s easy to switch the flour. Use almond flour or a gluten-free blend instead. Make sure the blend has xanthan gum for the best texture. You may also need to adjust the liquids a bit. This will help keep the dough from being too dry. Always check the labels to ensure all ingredients are gluten-free. Want a vegan option? You can replace butter with coconut oil or vegan butter. For the egg, use a flax egg or applesauce. A flax egg is made by mixing one tablespoon of ground flaxseed with three tablespoons of water. For frosting, use non-dairy cream cheese. These swaps keep the cookies soft and tasty while being plant-based. For the full recipe, visit the section above to get started on these delightful treats! To keep your soft pumpkin cookies fresh, store them in an airtight container. You can layer parchment paper between the cookies to prevent sticking. This simple step keeps them soft and tasty. They can stay fresh for about one week at room temperature. For longer storage, place them in the fridge, where they can last up to two weeks. If you have leftover cream cheese frosting, store it in a sealed container in the fridge. It stays fresh for about one week. To save time, you can make the frosting ahead of time. Just keep it in the fridge until you are ready to frost your cookies. Before using, let it sit at room temperature for a bit to soften. You can freeze the dough or the baked cookies. If you freeze the dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a zip-top bag. They can stay frozen for up to three months. When you are ready to bake, just add a few extra minutes to the baking time. If you freeze baked cookies, let them cool completely. Place them in a single layer in an airtight container or zip-top bag. They can be stored like this for up to three months. Thaw them at room temperature when you want to enjoy a cookie. If you like, pop them in the oven for a few minutes to warm them up. For the full recipe, check back to the beginning of the article. Enjoy your cookies! To make your pumpkin cookies soft, you want to focus on a few key steps: - Don't overmix: Mix just until the dough comes together. Overmixing can make cookies tough. - Use brown sugar: This adds moisture and keeps your cookies soft. - Add an extra egg yolk: This can help create a richer and softer texture. - Bake until just set: Remove them from the oven when the edges are firm but the center looks soft. They will continue to cook as they cool. These tips will help you achieve a delightful, soft bite in every cookie. Yes, you can use fresh pumpkin! Here’s how they compare: - Flavor: Fresh pumpkin tends to have a brighter and more vibrant taste. Canned pumpkin often has a deeper, sweeter flavor. - Texture: Fresh pumpkin can be more watery, so you may need to cook it down to remove excess moisture. Canned pumpkin is ready to use. - Convenience: Canned pumpkin is quicker and easier. Fresh pumpkin requires some prep time. Both options work well, but your choice will affect the final taste and texture of your cookies. Frosting your cookies can be fun and creative! Here are a few tips: - Use a piping bag: This allows for a neat and pretty finish. You can create fun designs or swirls. - Spread with a spatula: For a more rustic look, simply spread the frosting on with a spatula. - Chill the frosting: If it’s too soft, chill it for a bit to make it easier to spread. - Add toppings: Consider sprinkling some cinnamon or nuts on top for extra flair. Frost your cookies once they are completely cool for the best results. You can find the full recipe for these soft pumpkin cookies with cream cheese frosting in the recipe section. This blog covered all the steps to make delicious pumpkin cookies. We included the key ingredients, detailed instructions, and helpful tips. You learned how to create soft cookies and make a tasty cream cheese frosting. We also explored flavor variations and storage methods. In the end, baking is fun and allows for creativity. Enjoy the process, and don’t hesitate to share your results! Happy baking!

Soft Pumpkin Cookies with Cream Cheese Frosting

Indulge in the ultimate fall treat with these soft pumpkin cookies with cream cheese frosting! Perfectly spiced and incredibly soft, these cookies are easy to make and are sure to impress. Enjoy the rich flavors of pumpkin and warm spices, quickly followed by a luscious cream cheese topping.Enjoy baking and sharing these seasonal delights!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup brown sugar, packed firmly

½ cup granulated sugar

1 large egg

1 cup pure pumpkin puree (canned or homemade)

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature

½ cup unsalted butter, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.

    In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until they are well blended. Set this dry mixture aside for later use.

      In a large mixing bowl, beat together the softened butter, packed brown sugar, and granulated sugar. Continue mixing until the mixture becomes light and fluffy, approximately 2-3 minutes.

        Incorporate the large egg, pumpkin puree, and vanilla extract into the butter-sugar mixture, mixing thoroughly until all ingredients are completely combined and smooth.

          Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this will ensure soft cookies.

            Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart for even baking.

              Place the baking sheets in the preheated oven and bake the cookies for 12-15 minutes, or until the edges feel set while the centers look slightly underbaked (they will firm up as they cool).

                Once baked, let the cookies cool on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely.

                  While the cookies cool, prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy.

                    Gradually add the sifted powdered sugar, mixing until fully incorporated and smooth. Finally, blend in the vanilla extract and a pinch of salt for flavor.

                      Once the cookies have cooled completely, use a spatula or piping bag to generously frost each cookie with the cream cheese frosting, creating an enticing swirl or smooth layer on top.

                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: Approximately 24 cookies

                          - Presentation Tips: Arrange the frosted cookies on a colorful festive platter. For added visual appeal, lightly sprinkle a dusting of cinnamon or nutmeg over the top. For gifting, consider using decorative cookie holders or wrappers to wrap these delightful treats!