Autumn is in the air, and what better way to celebrate the season than with warm, spiced pumpkin cookies? This recipe is perfect for beginner bakers and seasoned pros alike – it's easy to follow, incredibly delicious, and guaranteed to impress your friends and family. These soft and chewy pumpkin cookies, topped with a tangy cream cheese frosting, are the epitome of fall comfort food. Get ready to enjoy the best pumpkin cookie recipe you'll ever try!
Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Pumpkin Cookies:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. A stand mixer makes this step a lot easier, but you can definitely use a hand mixer or even do it by hand if you're feeling strong!
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cookies.
- Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as oven temperatures can vary.
- Cool & Frost: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, frost with the cream cheese frosting.
Making the Cream Cheese Frosting:
- Beat Butter & Cream Cheese: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add Sugar & Vanilla: Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
- Frost the Cookies: Once the cookies are completely cool, frost them generously with the cream cheese frosting.
Tips for the Best Pumpkin Cookies:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming. This will result in lighter, fluffier cookies.
- Don't Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill the Dough (Optional): For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading.
- Adjust Spices: Feel free to adjust the amount of spices to your liking. If you love a strong pumpkin spice flavor, add a little more of each spice.
Variations:
- Chocolate Chips: Add ½ cup of chocolate chips to the cookie dough for a delicious twist.
- Nuts: Incorporate chopped pecans or walnuts for added crunch.
- Different Frosting: Try a different frosting, such as a simple glaze or a buttercream frosting.
Nutritional Information (per cookie, approximate):
Calories: Approximately 250-300 (This will vary depending on the size of your cookies and the type of butter and sugar used.)
This recipe is a fantastic addition to your repertoire of easy recipes and healthy meals, perfect for quick dinner ideas or a delightful homemade dessert. Enjoy these delicious pumpkin cookies! They are sure to become a fall favorite.