Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, cook and puree it first, then drain it well in a fine-mesh strainer lined with paper towels to remove excess moisture. Use the same amount as called for in the recipe, but be aware that the flavor might be slightly different from canned pumpkin puree.

Why are my cookies spreading too much?

If your cookies are spreading more than expected, the dough might be too warm or there might be too much liquid in the batter. Try chilling the dough for 30 minutes before baking. Also, make sure you're using pumpkin puree, not pumpkin pie filling, which has added ingredients that can affect the texture.

Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different, but they'll still be delicious. You may need to adjust the baking time slightly, so keep an eye on them.

How do I know when the cookies are done baking?

These cookies won't brown much on top, which can make it tricky to determine doneness. Look for slightly firm edges and a top that springs back when lightly touched. If you're unsure, you can insert a toothpick into the center - it should come out clean or with a few moist crumbs, but not wet batter.

Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Description

These soft pumpkin cookies are moist, tender, and full of warm spices, making them the perfect fall treat. Topped with a rich and tangy cream cheese frosting, they are perfect for desserts, snacks, or festive occasions. Their melt-in-your-mouth texture and delightful pumpkin flavor make them irresistible.

Ingredients

Units Scale

For the Cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (15 oz) can pumpkin puree
1 cup vegetable or canola oil
1 cup granulated sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract

For the Cream Cheese Frosting

4 oz cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg until well combined. Set aside.
Combine Wet Ingredients:
In a large mixing bowl, beat together the pumpkin puree, oil, granulated sugar (or brown sugar), eggs, and vanilla extract until the mixture is smooth and fully blended.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the cookies soft.
Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the edges are set and the tops look slightly firm. Let cookies cool on a wire rack.
Prepare the Cream Cheese Frosting:
In a bowl, beat together the softened cream cheese and butter until creamy. Gradually beat in the powdered sugar, vanilla extract, and a pinch of salt until smooth and spreadable.
Frost the Cookies:
Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each one. Enjoy immediately or store in an airtight container.

Notes

Make sure cookies are completely cooled before frosting to prevent the frosting from melting.
Brown sugar can be used instead of granulated sugar for a deeper flavor.
Store cookies in an airtight container in the refrigerator for up to 5 days.
You can add a pinch of ground cloves or ginger for extra flavor if desired.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 13g
Sodium: 90mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.5g
Protein: 2g
Cholesterol: 15mg