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Soft Pumpkin Cookies That Melt in Your Mouth Recipe

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4.3 from 12 reviews

These Soft Pumpkin Cookies melt in your mouth and are perfect for cozy fall gatherings. Made with pumpkin puree and spiced with cinnamon and pumpkin pie spice, they deliver a warm, comforting flavor. Topped with a creamy, smooth cream cheese frosting, these cookies are a delightful seasonal treat.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Ingredients

For the Cookies

  • 1 cup Pumpkin Puree (Can substitute with homemade pumpkin puree)
  • 2 cups All-Purpose Flour (Whole wheat can be used for a denser texture)
  • 1 tbsp Baking Powder (Ensure it's fresh for best results)
  • 1 tsp Baking Soda (Must be combined with an acidic ingredient like pumpkin)
  • 1 tsp Ground Cinnamon (Can substitute with pumpkin pie spice)
  • 1 tsp Pumpkin Pie Spice (Optional but recommended for depth)
  • 1/2 tsp Salt (Use sea salt for a gourmet touch)
  • 1/2 cup Butter, softened (Room temperature for easier mixing)
  • 1 cup Sugar (Consider a blend of brown and granulated sugar)
  • 1 large Egg (Can replace with a flax egg for vegan option)
  • 1 tsp Vanilla Extract (Use pure for the best flavor)

For the Cream Cheese Frosting

  • 8 oz Cream Cheese (Can substitute with mascarpone)
  • 2 cups Powdered Sugar (Sift before use to avoid lumps)
  • 1 tbsp Butter, softened (as implied from instructions)
  • 1 tsp Vanilla Extract (A splash for flavor)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large mixing bowl, beat softened butter and sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well. Then, incorporate the pumpkin puree until fully blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cookies tender.
  5. Scoop Dough: Using a cookie scoop, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
  6. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden but the centers remain soft.
  7. Prepare Cream Cheese Frosting: While the cookies are cooling, beat the cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Add a splash of vanilla extract to enhance flavor. Mix until frosting is smooth and spreadable.
  8. Cool and Frost: Allow the cookies to cool completely on a wire rack before frosting them generously with the prepared cream cheese frosting.

Notes

  • For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use vegan butter and cream cheese alternatives.
  • You can substitute pumpkin puree with homemade puree made by roasting pumpkin until soft and mashing it.
  • Whole wheat flour can be used instead of all-purpose flour, but expect a denser texture.
  • Use fresh baking powder to ensure cookies rise properly.
  • Consider mixing brown and granulated sugar for a richer flavor.
  • Let cookies cool completely before frosting to prevent melting and sliding of frosting.
  • Store cookies in an airtight container refrigerated for up to 5 days.

Find it online: https://zaracooking.com/soft-pumpkin-cookies-that-melt-in-your-mouth-recipe/