When we were growing up, we hardly ever had anything with cream cheese in it.
To be honest, I don’t think that we ever had anything with cream cheese frosting. I found out when I was older that it was because my mom really doesn’t like cream cheese.
I have more than made up for my lack of cream cheese during my childhood – I could eat cream cheese frosting on anything. It pretty much compliments every dessert known to man.
During pumpkin season, cream cheese and pumpkin are like peanut butter and jam- you usually don’t get one without the other.
However, what about that small minority of people that don’t like cream cheese? They still need a way to enjoy their pumpkin.
So, in honor of my mom, I spiced up her buttercream frosting recipe by adding some cinnamon and put it on top of the best pumpkin cookies I have ever made. It’s pretty much a winning combo in my book.
These pumpkin cookies have soft in the title, because they are seriously so soft, and just melt in your mouth. They are the most delicate and delicious cookies, I have ever tasted.
I also love the frosting with these. You have to try this recipe, I promise you won’t regret it.
tips for making soft pumpkin cookies
- There is nothing worse when you are making cookies, and you have butter lumps in your dough. That is why we recommend using softened butter, as well as an electric hand mixer, to smooth it out.
- We also recommend following the order of ingredients. The cookies work best when they are combined in that order. Take it from someone who thought they could make it even faster, and ended up with flat, burnt cookies.
Tips for making the buttercream frosting
- This frosting recipe, works best with melted butter, as instructed.
- We also recommend starting with a little milk and adding as needed. You can always add milk, but you can’t always take it away.
Looking for more pumpkin recipes?
Soft Pumpkin Cookies with Cinnamon Buttercream Frosting Recipe
- 1 cup butter softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1½ teaspoons vanilla
- 7.5 ounces pumpkin puree (not pumpkin pie filling), ½ can
- 2 cups all-purpose flour
- ¼ cup butter melted
- 3 cups powdered sugar (more or less depending on how thick you like it)
- 2 Tablespoons milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat until combined, scraping bowl occasionally.
- Add eggs and vanilla; beat until combined.
- Beat in pumpkin.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- Mix all frosting ingredients together and frost cooled cookies.
- We recommend following the order of ingredients. The cookies work best when they are combined in that order.
- Large Bowl
- Hand mixer
- Small Mixing Bowl
Pumpkin cookie recipe adapted from BHG.
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