Soft Pumpkin Cookies
These soft pumpkin cookies are the perfect fall treat, made in a small batch for when you're craving something cozy without leftovers. Flavored with warm spices and real pumpkin puree, they’re soft and melt-in-your-mouth delicious.
Ingredients
For the cookie
- 5 tablespoons unsalted butter (melted)
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree (water removed)
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice
For the frosting
- 3 oz cream cheese (room temperature)
- 1 tablespoon unsalted butter (room temperature)
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
For the cookies
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
- Stack a few paper towels on top of each other on your counter. Add about 1/2 cup of pumpkin puree in the middle. Fold up the sides and gently squeeze out the water. You'll want enough leftover to fill the 1/4 cup.
- Add egg, vanilla, and pumpkin puree and mix until combined.
- Add salt, baking soda, pumpkin pie spice, and flour and mix until just combined.
- Use your spatula to spread the dough up the sides of the bowl so it requires less chilling time. Refrigerate the dough for 15 minutes.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Preheat oven to 350° F. Bake for 10-11 minutes.
For the frosting
- Add butter and cream cheese to a small bowl. Using a hand mixer, mix together until fully combined.
- Add in powdered sugar and vanilla and beat until well combined, light and fluffy. If the frosting is too thin, add a tablespoon or two of powdered sugar and place in the refrigerator to firm up.
- Spread a small dollop of the cream cheese frosting on completely cooled cookies.
- Top cream cheese frosting with a dash of ground cinnamon. Enjoy!
Notes
I started out with about 143 grams of pumpkin puree, squeezed out about 39 grams of water, and was left with 60g that fit in the 1/4 cup.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.