Discover the perfect fall treat with Frosted Soft Pumpkin Sugar Cookies—soft, spiced, and topped with creamy, sweet frosting. These delightful cookies combine the cozy flavors of pumpkin and warm spices with a melt-in-your-mouth texture that’s hard to resist. Whether you’re baking for a festive gathering or a simple afternoon treat, these cookies bring warmth and joy to every bite.
Why You’ll Love This Recipe
- Perfect Fall Flavor: Pumpkin and warm spices create an irresistible autumnal aroma and taste.
- Soft, Chewy Texture: These cookies stay tender with a deliciously soft bite every time.
- Creamy Sweet Frosting: The luscious frosting adds a smooth, sweet finish that complements the spice perfectly.
- Easy to Customize: This recipe easily adapts for different dietary needs or flavor tweaks.
- Great for Sharing: Ideal for holiday parties, cookie swaps, or cozy family moments.
Ingredients You’ll Need
These simple, wholesome ingredients each bring something special—whether it’s moisture from the pumpkin, sweetness from the sugar, or spice from cinnamon—making this recipe both easy and flavorful.
- All-purpose flour: Provides the perfect structure for soft cookies without toughness.
- Pumpkin puree: Adds natural moisture and that signature pumpkin flavor.
- Granulated sugar: Sweetens the cookies just right and helps with browning during baking.
- Brown sugar: Contributes a rich, caramel-like depth and extra chewiness.
- Butter: Adds richness and keeps the cookies soft.
- Egg: Binds ingredients and adds tenderness to the dough.
- Cinnamon, nutmeg, and cloves: Warm spices that bring classic fall flavor notes.
- Baking soda and baking powder: Help the cookies rise slightly for a tender crumb.
- Vanilla extract: Enhances all the flavors with a subtle sweetness.
- Powdered sugar: Essential for the creamy, dreamy frosting topping.
- Cream cheese and butter (for frosting): Create a smooth, tangy, and sweet frosting to finish.
Variations for Frosted Soft Pumpkin Sugar Cookies
This recipe is a fantastic starting point that invites you to play around with flavors and textures. Customize it easily to suit your taste or dietary preferences.
- Gluten-free option: Substitute regular flour with a gluten-free blend for friendly allergy baking.
- Vegan adaptation: Use plant-based butter, flax egg, and dairy-free cream cheese to go vegan.
- Spice it up: Add a pinch of ginger or cardamom for a unique twist on classic spice flavors.
- Nutty crunch: Mix in chopped pecans or walnuts for extra texture and richness.
- Frosting flavors: Swap vanilla frosting for a cinnamon or maple-infused version to complement pumpkin beautifully.
How to Make Frosted Soft Pumpkin Sugar Cookies
Step 1: Prepare the Dough
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract, then stir in the pumpkin puree. In a separate bowl, whisk the flour, baking soda, baking powder, and spices, then gradually mix into the wet ingredients until combined.
Step 2: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This step helps the dough firm up, making it easier to shape and ensuring the cookies keep their soft texture after baking.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop tablespoon-sized rounds of dough onto a parchment-lined baking sheet, spacing them a couple of inches apart. Bake for 10 to 12 minutes, or until edges are set but centers remain soft.
Step 4: Prepare the Frosting
While the cookies cool, beat softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, whipping until light and fluffy.
Step 5: Frost and Finish
Once cookies are completely cool, generously frost each one with the cream cheese frosting. For an extra touch, sprinkle with a pinch of cinnamon or colored sugar decorations.
Pro Tips for Making Frosted Soft Pumpkin Sugar Cookies
- Use room temperature ingredients: This ensures the dough mixes evenly for the perfect texture.
- Don’t overbake: Removing cookies when slightly underbaked keeps them soft and tender.
- Chill dough before baking: Helps control spreading and improves flavor melding.
- Cool cookies completely before frosting: Prevents frosting from melting and sliding off.
- Adjust spice levels: Taste the dough or frosting and add spices gradually to suit your preference.
How to Serve Frosted Soft Pumpkin Sugar Cookies
Garnishes
Sprinkle with a light dusting of cinnamon or nutmeg for warmth, or top with festive colored sugar or edible glitter for seasonal charm and extra visual appeal.
Side Dishes
Pair your cookies with a warm cup of spiced chai tea, hot apple cider, or a creamy latte to complement the cozy pumpkin flavors perfectly.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with fall leaves and small pumpkins for a beautiful centerpiece, or package them in decorative tins or clear bags tied with autumn-themed ribbons for gifting.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to keep the frosting fresh.
Freezing
Freeze unfrosted cookie dough balls on a baking sheet, then transfer to a bag for up to 3 months; bake straight from frozen by adding a couple of extra minutes to the baking time.
Reheating
Warm cookies slightly in the microwave for 10 to 15 seconds to bring back softness and enhance the frosting’s creaminess before serving.
FAQs
Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly in this recipe and is an easy pantry staple when fresh pumpkin isn’t available.
How do I make the cookies softer?
Ensure you don’t overbake, and consider adding a little more butter or pumpkin puree to increase moisture for softer results.
Can these cookies be made dairy-free?
Absolutely. Replace butter and cream cheese with plant-based alternatives and use a flax egg or similar egg substitute to keep the texture intact.
Is it okay to skip the frosting?
Yes, the cookies themselves are delicious on their own, though the frosting adds a lovely sweet contrast that many love.
How long do these cookies last?
When stored properly, they stay fresh for up to a week in the fridge and the dough can be frozen for several months.
Final Thoughts
Frosted Soft Pumpkin Sugar Cookies are truly a must-bake for the fall season. Their soft texture, cozy flavors, and dreamy frosting create a treat that’s just as comforting as your favorite sweater. Whether you’re baking for friends, family, or simply yourself, these cookies bring a special kind of joy that’s impossible to resist. Grab your ingredients, get baking, and share a little sweetness this season!
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Frosted Soft Pumpkin Sugar Cookies
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Frosted Soft Pumpkin Sugar Cookies are the ultimate fall treat combining the cozy flavors of pumpkin and warm spices with a soft, chewy texture. Topped with creamy, sweet cream cheese frosting, these cookies are perfect for festive gatherings or cozy afternoons. Easy to customize and full of comforting autumn flavors, they deliver a deliciously tender bite with every cookie.
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour (can substitute gluten-free blend for gluten-free option)
- 3/4 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened (or plant-based butter for vegan option)
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
Frosting
- 4 oz cream cheese, softened (or dairy-free cream cheese for vegan option)
- 1/4 cup unsalted butter, softened (or plant-based butter)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Stir in the pumpkin puree. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up. This helps in shaping the cookies and ensures they retain a soft texture after baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized rounds of dough, spacing them about 2 inches apart on the sheet. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
- Prepare the Frosting: While the cookies cool, beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, whipping the mixture until it is light and fluffy.
- Frost and Finish: Once the cookies are completely cooled, generously spread the cream cheese frosting over each cookie. Optionally, sprinkle a pinch of cinnamon or colored sugar decorations on top for extra appeal.
Notes
- Use room temperature ingredients to ensure even mixing and perfect texture.
- Do not overbake; remove cookies when edges are set but centers remain soft for tenderness.
- Chilling the dough helps control spreading and enhances flavor melding.
- Allow cookies to cool completely before frosting to prevent frosting from melting.
- Adjust spice levels gradually according to your taste preferences.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week to keep frosting fresh.
- Freeze unfrosted dough balls on a baking sheet, then transfer to an airtight bag for up to 3 months. Bake directly from frozen adding a couple minutes extra baking time.
- Warm cookies in the microwave for 10-15 seconds before serving to soften and enhance the frosting’s creaminess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg