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Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting Recipe

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Soft Pumpkin Cookies are tender, flavorful treats perfect for autumn or any time you crave a cozy dessert. These moist cookies combine warm spices and pumpkin puree, topped with a creamy cinnamon cream cheese frosting that elevates their taste. Easy to prepare and ideal for sharing, these cookies delight with every bite.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 (15 oz) can pumpkin puree
  • 1 cup vegetable or canola oil (or melted and cooled butter)
  • 1 cup granulated sugar (or brown sugar)
  • 2 large eggs
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 1 (8 oz) block cream cheese (softened)
  • 4 tablespoons salted butter (softened)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (plus more for garnish, if desired)
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside for later.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable or canola oil (or melted and cooled butter), and granulated sugar. Then add the eggs and vanilla extract and whisk until fully combined.
  4. Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients in two batches, beating after each to ensure a smooth, evenly mixed dough. A hand mixer works best due to the softness of the batter, but a whisk can be used with some effort.
  5. Shape Cookies: Using a medium cookie scoop (approximately 1 tablespoon), drop dough onto the prepared baking sheets, spacing cookies apart to allow for spreading. To flatten the cookies evenly, firmly hold each baking sheet and bang it a few times on the countertop or over a towel. This step helps keep the soft dough round and uniform.
  6. Bake: Bake the cookies for 10 to 12 minutes or until the tops are set and the edges are lightly golden. Once done, transfer cookies to wire racks to cool completely.
  7. Prepare Cinnamon Cream Cheese Frosting: In a bowl, beat together the softened cream cheese, softened butter, cinnamon, and vanilla extract until smooth and well combined.
  8. Add Powdered Sugar: Gradually add 3 to 4 cups of powdered sugar, beating until you achieve the desired frosting consistency—smooth and spreadable.
  9. Frost and Garnish: Generously frost each cooled cookie with the cinnamon cream cheese frosting and dust with a little extra cinnamon if desired. Serve immediately or store leftovers in the refrigerator.

Notes

  • Using a cookie scoop ensures cookies are uniform in size and bake evenly.
  • Flattening the dough on the trays before baking helps maintain round, even cookies with a soft texture.
  • You can substitute brown sugar for granulated sugar for a richer flavor.
  • Be sure the cream cheese and butter are softened for easier mixing of the frosting.
  • Store leftover cookies covered in the refrigerator to keep the frosting fresh.
  • Allow cookies to cool completely before frosting to prevent melting the frosting.

Find it online: https://recipethrive.com/soft-pumpkin-cookies-with-cinnamon-cream-cheese-frosting-recipe/