Cookies with Pumpkin Puree recipe

Of all the signs that autumn has truly arrived, none is more comforting to me than the scent of warm pumpkin spice wafting from my oven. While pumpkin pie has its place on the Thanksgiving table, my family’s most beloved fall tradition is making a big batch of these Soft Pumpkin Cookies. I still remember the first time I perfected this recipe. I was determined to create a cookie that wasn’t just a vehicle for pumpkin flavor, but a masterpiece of texture—perfectly soft, pillowy, and cake-like, with a flavor that was gently spiced and not overwhelmingly sweet. When I pulled the first batch from the oven, they were like little orange clouds, puffed up and perfect. The final touch, a generous swirl of tangy cream cheese frosting, was the moment of pure magic. My kids, who are usually loyal to chocolate chip, devoured them, their faces lighting up at the combination of the warm, spicy cookie and the cool, sweet frosting. It’s a recipe that has been shared with neighbors, brought to school bake sales, and requested for every fall gathering since. These cookies aren’t just a treat; they are the edible embodiment of a cozy sweater, a crisp autumn day, and a warm, happy kitchen.

Embracing Autumn: The Magic of Soft Pumpkin Cookies

Before we begin, it’s important to understand what makes a pumpkin cookie unique. If you’re expecting a flat, crispy, or chewy cookie like a classic chocolate chip, you’re in for a wonderful surprise. A true pumpkin cookie is a different, magnificent beast altogether. Its defining characteristic is its texture: incredibly soft, moist, and delightfully cake-like.

This signature texture is a direct result of the star ingredient: pumpkin puree. Pumpkin has a very high moisture content (it’s over 90% water!), which hydrates the flour in the dough in a way that fat and eggs alone cannot. This creates a batter that is closer to a thick cake batter than a traditional cookie dough, and it bakes up into a soft, pillowy mound rather than spreading flat.

The flavor profile is the other half of its charm. The earthy, subtle sweetness of the pumpkin provides the perfect canvas for a symphony of warm spices.

• Cinnamon: The quintessential warm spice, providing a sweet and woody aroma.
• Nutmeg: Adds a sweet, nutty, and slightly spicy depth.
• Ginger: Lends a gentle, zesty warmth that cuts through the sweetness.
• Cloves: Provides a pungent, sweet, and almost peppery note that rounds out the spice blend.

When these cookies are crowned with a tangy, rich cream cheese frosting, the transformation is complete. The sweetness of the frosting is balanced by its signature tang, which beautifully complements the warm spices and earthy pumpkin. It’s a dessert that is comforting, sophisticated, and undeniably delicious.

Complete with the Ingredients Amount

This recipe is divided into two parts: the perfectly spiced cookies and the essential cream cheese frosting. Using room temperature ingredients is key for a smooth, homogenous result.

For the Soft Pumpkin Cookies:

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup (113g or 1 stick) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 1 cup (245g) 100% pure pumpkin puree (not pumpkin pie filling)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:

• 8 ounces (226g) full-fat block cream cheese, softened to room temperature (do not use the kind in a tub)
• ½ cup (113g or 1 stick) unsalted butter, softened to room temperature
• 3-4 cups (360-480g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons milk or heavy cream (optional, to adjust consistency)
• Pinch of salt

Step-by-Step Instructions

Follow these detailed steps to create the softest, most delicious pumpkin cookies you’ve ever had. The key to success is in the technique and the cooling time.

Part 1: Making the Pumpkin Cookies

Step 1: Prepare Your Station

• Position your oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C).
• Line two large baking sheets with parchment paper or silicone baking mats.

Step 2: Combine the Dry Ingredients

• In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
• Whisking ensures that the leavening agents and spices are evenly distributed, which is crucial for the cookies to rise properly and have consistent flavor. Set the bowl aside.

Step 3: Cream the Butter and Sugars

• In a large bowl, using a stand mixer with the paddle attachment or a handheld electric mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy. This step incorporates air into the dough, which contributes to a lighter texture.

Step 4: Add the Wet Ingredients

• Add the 1 cup of pumpkin puree, the room-temperature egg, and the 1 teaspoon of vanilla extract to the creamed butter mixture.
• Beat on medium speed until everything is well combined. The mixture may look slightly separated or curdled at this point; this is completely normal due to the high water content of the pumpkin.

Step 5: Combine Wet and Dry Mixtures

• Turn the mixer to its lowest speed and gradually add the dry flour mixture to the wet ingredients in two or three additions.
• Mix only until the flour is just incorporated. Be very careful not to overmix the batter, as this can develop the gluten and result in tough, dense cookies instead of soft, pillowy ones.

Step 6: Scoop and Bake

• Using a medium cookie scoop (about 1.5 to 2 tablespoons), drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. These cookies puff up more than they spread out.
• Bake in the preheated oven for 12-15 minutes, rotating the baking sheets halfway through the baking time (swap their positions on the racks and turn them 180 degrees).
• The cookies are done when they are puffy, the edges are set, and the tops spring back when lightly touched. They will not brown significantly like other cookies.

Step 7: Cool Completely

• Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes.
• Transfer the cookies to a wire cooling rack to cool completely to room temperature. This is a critical, non-negotiable step. Do not attempt to frost warm cookies, or the frosting will melt into a greasy mess.

Part 2: Making the Cream Cheese Frosting

Step 8: Prepare the Frosting

• While the cookies are cooling, make the frosting. In a large bowl, using a handheld or stand mixer, beat the softened cream cheese and softened butter together on medium-high speed for 2-3 minutes until completely smooth and creamy, with no lumps.
• Turn the mixer to low and gradually add 3 cups of the sifted powdered sugar. Once it’s mostly incorporated, add the vanilla extract and a pinch of salt.
• Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar.

Step 9: Frost and Serve

• Once the cookies are completely cool, frost them generously using an offset spatula, a butter knife, or by piping it on with a piping bag.
• If desired, sprinkle a little extra cinnamon on top of the frosting for a beautiful finish.

Nutrition Facts

• Servings: This recipe makes approximately 30-36 cookies.
• Calories per serving: Approximately 180-220 calories per frosted cookie.
  (This is an estimate and will vary based on the exact size of your cookies and the amount of frosting used.)

Preparation Time

• Active Preparation Time: 25 minutes
• Bake Time: 12-15 minutes per batch
• Cooling Time: At least 1 hour (crucial)
• Total Time: Approximately 1 hour 45 minutes

How to Serve Your Pumpkin Cookies

These delightful cookies are a treat all on their own, but here are some wonderful ways to serve and enjoy them.

• The Classic Pairing:
  • Enjoy a cookie with a warm beverage. They are the perfect accompaniment to:
    • A hot cup of coffee or a latte
    • A spiced chai tea
    • A cold glass of milk
    • A mug of warm apple cider
• On a Holiday Platter:
  • Arrange them on a dessert platter for a Thanksgiving or Halloween party. Their beautiful color and irresistible flavor make them a seasonal showstopper.
  • Mix and match them with other fall treats like apple crisp bars or pecan tassies.
• As a Dessert Base:
  • Create a simple Pumpkin Cookie Ice Cream Sandwich by sandwiching a scoop of vanilla bean or salted caramel ice cream between two unfrosted cookies.
• Elevate the Garnish:
  • Instead of just cinnamon, top the frosting with:
    • A sprinkle of toasted, chopped pecans or walnuts for a nutty crunch.
    • A light drizzle of salted caramel sauce.
    • A dash of pumpkin pie spice.
    • Fine shavings of white chocolate.

Additional Tips for Perfect Pumpkin Cookies

Unlock the secrets to the best pumpkin cookies you’ve ever made with these five essential tips.

1. Blot Your Pumpkin Puree: This is the number one secret for controlling the texture of your cookies. Pumpkin puree contains a lot of water, which is what makes the cookies so cake-like. For a slightly denser, chewier cookie and a more concentrated pumpkin flavor, blot the puree before adding it to the batter. Simply measure out your 1 cup of puree, spread it onto a plate lined with a few layers of paper towels, and let it sit for a few minutes. You’ll be amazed at how much water the towels absorb.
2. Use Room Temperature Ingredients, Seriously: This is especially critical for the cream cheese and butter in both the dough and the frosting. When these ingredients are at room temperature, they emulsify properly, trapping air and creating a light, fluffy texture. Cold ingredients will result in a lumpy frosting and a dense cookie.
3. Don’t Use Pumpkin Pie Filling: Be sure to buy a can labeled “100% Pure Pumpkin” or “Pumpkin Puree.” Do not use “Pumpkin Pie Filling” or “Pumpkin Pie Mix.” Pie filling is pre-sweetened and pre-spiced, and it will make your cookies overly sweet and throw off the flavor balance of the recipe.
4. A Cookie Scoop is Your Best Friend: For cookies that are uniform in size and shape (which means they will bake evenly), a spring-loaded cookie scoop is an invaluable tool. It makes the process of portioning the sticky dough fast, easy, and much less messy.
5. Patience During Cooling is a Virtue: I cannot stress this enough: you must let the cookies cool completely to room temperature before frosting them. Even a slightly warm cookie will cause the butter and cream cheese in the frosting to melt, resulting in a thin, greasy, and translucent glaze rather than a thick, fluffy frosting.

Frequently Asked Questions (FAQ)

1. Why are my pumpkin cookies so cakey? Is that normal?
Yes, it is completely normal! The soft, puffy, cake-like texture is the signature characteristic of a classic pumpkin cookie. It’s caused by the high moisture content in the pumpkin puree. If you want to make them slightly less cakey and a bit denser, try the tip of blotting the pumpkin puree with paper towels before you use it to remove some of the excess water.

2. Can I make these cookies without the frosting?
Absolutely. The cookies are delicious on their own, with a lovely, subtle sweetness and warm spice flavor. You could also opt for a simple glaze made from powdered sugar, a little milk, and a splash of vanilla if you want something lighter than the cream cheese frosting.

3. How do I store these cookies?
Because of the cream cheese frosting, these cookies must be stored in the refrigerator. Place them in a single layer in an airtight container. They will stay fresh and delicious for up to 5 days. They are wonderful when eaten cold, straight from the fridge!

4. Can I freeze these pumpkin cookies?
Yes, they freeze exceptionally well! You have two options:

• Freezing Baked Cookies: You can freeze the cookies frosted or unfrosted. Place them on a baking sheet in a single layer and “flash freeze” for an hour until solid. Then, transfer them to a freezer-safe container or bag, placing parchment paper between layers if they are frosted. They will keep for up to 3 months. Thaw in the refrigerator.
• Freezing the Dough: Scoop the cookie dough onto a parchment-lined baking sheet, flash freeze until solid, and then transfer the dough balls to a freezer bag. You can bake them directly from frozen; just add 2-3 minutes to the baking time.

5. My cream cheese frosting is runny. How can I fix it?
A runny frosting is usually caused by cream cheese or butter that was too soft, or a warm kitchen environment. To fix it, the first step is to try chilling the frosting in the refrigerator for 20-30 minutes, as this can help it firm up. If it’s still too thin after chilling, you can beat in more sifted powdered sugar, ¼ cup at a time, until it reaches your desired consistency.

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