Soft Pumpkin Cookies: 10 Min Magic

Oh, fall baking! Is there anything better than that cozy feeling? When the leaves start changing and there’s a crispness in the air, my kitchen just *calls* for warm, comforting treats. And let me tell you, these soft pumpkin cookies with that dreamy cream cheese glaze? They’re the absolute stars of my autumn baking show. They’re just so perfectly spiced and chewy, like little bites of fall heaven. It reminds me of when I first found my own kitchen joy, trading in stress for the simple, soul-satisfying process of creating something truly delicious. This recipe is exactly that – pure, approachable comfort, made easy for anyone to whip up and share. Trust me, they’re going to become your go-to pumpkin cookies!

Ingredients for Perfect Pumpkin Cookies

Alrighty, let’s get our mise en place ready! Gather these goodies and you’ll be well on your way to the best pumpkin cookies ever. Remember, good ingredients make for good cookies, and that’s definitely our goal here!

• 1 cup (2 sticks) unsalted butter, wonderfully softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar (it gives such a lovely chew!)
• 2 large eggs, nice and neutral in temperature
• 1 teaspoon vanilla extract (the good stuff, if you have it!)
• 1 (15 ounce) can pumpkin puree – make sure it’s puree, not filling, okay?
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (or your favorite mix!)
• 1/2 teaspoon ground cinnamon
• For the Glaze:
• 8 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, also softened
• 2 cups powdered sugar, sifted if you’re feeling fancy
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (just enough to get that perfect drizzle)

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How to Make Soft Pumpkin Cookies with Cream Cheese Glaze

Okay, let’s get baking! This is the fun part where we turn all those lovely ingredients into cookie magic. Don’t worry if you’re new to baking; I’ve broken it down so it feels super easy, just like Alex says – approachable for all! You’ll see this comes together really quickly, and the payoff is huge.

Preparing the Pumpkin Cookie Dough

First things first, let’s get that oven preheated to 350°F (175°C) and line your baking sheets – parchment paper is your best friend here for no-stick bliss! In a big bowl, cream together that softened butter and both sugars until it’s nice and light and fluffy; this is where the texture starts. Then, beat in your eggs one by one, followed by that vanilla and our star ingredient, the pumpkin puree. Pour your whisked-together dry ingredients into the wet, but only gradually! Mix it *just* until it comes together. Seriously, don’t overdo it here; we want soft, not tough, cookies!

Baking Your Soft Pumpkin Cookies

Now, grab a tablespoon or a cookie scoop and drop rounded mounds of dough onto those prepared baking sheets. Give them a little space, about 2 inches apart, so they can spread out happily. Pop them into the preheated oven! You’re looking for about 10-12 minutes – just until the edges are getting a little golden and the centers look set. They’ll firm up more as they cool. Let them hang out on the baking sheets for a few minutes before gently sliding them over to a wire rack to cool completely. Patience here, folks, we need them totally cool before we glaze!

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Crafting the Cream Cheese Glaze

While those cookies delightfully cool down, let’s whip up the glaze. Grab another bowl and beat your softened cream cheese and that softened butter together until they’re smooth as silk. Then, gradually add in the powdered sugar and that lovely vanilla extract. Mix it up, and if it feels a little too thick, just add milk, a tablespoon at a time, until you get a consistency perfect for drizzling or spreading. It should be pourable but not watery!

Glazing and Finishing Your Pumpkin Cookies

Once your cookies are completely cool – and I mean *completely* cool, you don’t want melty glaze – it’s time for the grand finale! Drizzle that gorgeous cream cheese glaze all over the tops. You can use a spoon or a piping bag if you want to get fancy. They look absolutely stunning and taste even better!

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Tips for Baking the Best Pumpkin Cookies

Okay, you’ve got the recipe, but let’s talk about making these pumpkin cookies absolutely *perfect*. It’s all about those little tricks that elevate them from good to totally amazing. And honestly, it all ties back to making sure we get that big flavor Alex talks about!

First off, room temperature ingredients are your best friend. Softened butter and cream cheese mix so much better, creating that light, fluffy base. And for the love of all things pumpkin, please don’t overbake these cookies! Honestly, taking them out when they *just* look set in the center is key to that irresistibly soft and chewy texture. A few extra minutes might seem fine, but that’s how you lose the magic. We’re going for moist and tender, not cakey or dry. Trust me on this!

Variations for Your Pumpkin Spice Cookies

Now, as much as I adore these classic soft pumpkin cookies exactly as they are, sometimes it’s fun to switch things up, right? If you’re feeling adventurous or just want to add a little extra something-something, try these ideas:

• Add some crunch: Fold in about 1/2 cup of chopped pecans or walnuts into the dough before baking. They add a lovely nutty texture that pairs beautifully with pumpkin.
• Chocolate chip dreams: Who doesn’t love chocolate chips? Stir in a cup of semi-sweet or milk chocolate chips for an extra decadent treat.
• Spice it up more: If you’re a big fan of warm spices, add an extra pinch of nutmeg and a dash of ground ginger to the dry ingredients. It really amps up that cozy fall flavor!

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Storing and Freezing Your Pumpkin Cookies

So you made a whole batch of these amazing pumpkin cookies and maybe, just maybe, you have a few leftover! Or perhaps you’re a planner and want to stash some dough for later. No worries, that’s totally doable! If you’ve got baked cookies, just pop them into an airtight container at room temperature. They’ll stay wonderfully soft for about 3-4 days. If you want to freeze them, bake them first, let them cool completely, then freeze in a single layer on a tray before moving them to a freezer bag. You can also freeze the unbaked cookie dough balls – just scoop them, freeze until solid, then bag ‘em up. They’ll hang out in your freezer for a couple of months, ready whenever that pumpkin craving hits!

Frequently Asked Questions About Pumpkin Cookies

Estimated Nutritional Information

Wondering what’s in each bite? Here’s a general idea of the nutritional goodness in one of these soft pumpkin cookies. Keep in mind these numbers are estimates, and they can wiggle around a bit depending on the exact brands of ingredients you use and how thick you make that yummy glaze!

Share Your Baking Creations!

I just love seeing your beautiful pumpkin cookies! Did you try them? Were they as soft and chewy as you hoped? Please, tell me all about it in the comments below – I’m always so excited to hear about your baking adventures! And if you snapped a photo of your amazing iced pumpkin cookies, I’d be thrilled if you shared it your favorite social media spot. It’s all about that joy of sharing good food, isn’t it?

Soft Pumpkin Cookies with Cream Cheese Glaze

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Enjoy these soft, spiced pumpkin cookies topped with a sweet cream cheese glaze. A perfect fall treat that’s easy to make and delightful to share.

• Author: purejoyalex
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 3 dozen 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• For the Glaze:
• 8 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
4. In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. While the cookies cool, prepare the glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth.
10. Gradually add the powdered sugar and vanilla extract, mixing until combined. Add milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.
11. Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the tops.

Notes

• For best results, use pumpkin puree, not pumpkin pie filling.
• You can freeze the cookie dough balls before baking. Place them on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
• The glaze can be made ahead and stored in the refrigerator. Let it soften slightly at room temperature before using.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 18g
• Sodium: 60mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg