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Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies are moist, tender, and cake-like, with warm cinnamon, ginger, nutmeg, and clove flavor in every bite. Enjoy them plain or finish them with creamy cream cheese frosting for an indulgent fall treat.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 ounces cream cheese, softened, optional for frosting
  • 1/4 cup unsalted butter, softened, optional for frosting
  • 1 1/2 cups powdered sugar, optional for frosting
  • 1 teaspoon vanilla extract, optional for frosting
  • 1–2 teaspoons milk, if needed for frosting
  • Ground cinnamon, optional for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
  4. Add the pumpkin puree, egg, and vanilla extract and mix until incorporated.
  5. Gradually add the dry ingredients to the pumpkin mixture and mix just until no streaks of flour remain. Avoid overmixing.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between the cookies. Gently flatten the tops if a wider cookie is desired.
  7. Bake for 11–14 minutes, until the edges are set and the centers remain soft. Avoid baking until deeply browned.
  8. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
  9. For the optional frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add 1–2 teaspoons milk if needed to reach the desired consistency.
  10. Spread the cream cheese frosting over the completely cooled cookies and garnish with a light sprinkle of cinnamon if desired.

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
  • For chocolate chip pumpkin cookies, fold about 1 cup semisweet or dark chocolate chips into the dough.
  • Chopped toasted pecans or walnuts can be added for extra texture and nutty flavor.
  • For maple pumpkin cookies, replace the cream cheese frosting with a glaze made from powdered sugar, maple syrup, and a little milk.
  • White chocolate chips and dried cranberries make a sweet and slightly tart variation.
  • For stronger spice flavor, increase the cinnamon or add a pinch of allspice.
  • For simpler cookies, omit the frosting and sprinkle the dough with cinnamon sugar before baking.
  • Store unfrosted cookies in an airtight container at room temperature for 3–4 days.
  • Store cream cheese-frosted cookies covered in the refrigerator for up to 4–5 days.
  • Unfrosted cookies can be frozen for up to 2–3 months.

Nutrition

Find it online: https://thefamilycooking.com/soft-pumpkin-spice-cookies/