These May be the Best Pumpkin Cookies You’ll Ever Make!
You will love this old fashioned soft pumpkin cookies recipe for fall! It’s such an easy recipe (one bowl and no chill time!), and the pumpkin flavor with the cream cheese frosting with candy topping is amazing. There’s nothing like the first taste of scrumptious pumpkin in fall. It’s warm, nostalgic and the perfect pairing to bake with and top with Butterfields Candies.
These pumpkin cookies are so soft and moist like cake! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon and topped with our delicious Cinnamon Buds Candy and they literally melt in your mouth! These cookies also freeze well and the ingredients can convert easily to make the recipe vegan and gluten free! So bake up some batches long before guests arrive and you’ll look like a baking wizard.
Hint: You can substitute Ginger Buds for Cinnamon Buds or use both to mix and match on the icing topping and vary the cookie flavors from bite to bite!
We use Crushed Cinnamon Buds in place of the traditional Cinnamon Sugar to give our Pumpkin Cookies the zest of delicious spice!
Soft Pumpkin Cookies with Cream Cheese Icing and Butterfields Candies Topping Ingredients
• 14 Minutes
• 10 Minutes
• 24 Minutes
Ingredients – Pumpkin Cookies
• 1 cup (2 sticks; 227g) unsalted butter softened to room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 egg room temperature
• 1 teaspoon vanilla extract
• 1 cup (225g) canned pumpkin puree
• 2 cups (250g) all-purpose flour
Cream Cheese Frosting
• ½ cup (1 stick; 57g) unsalted butter softened to room temperature
• 8 ounces (225g) cream cheese softened to room temperature
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
Pre Prep and Recommended Equipment
You’ll need a few more things from the kitchen to make these yummy pumpkin cookies!
• Electric mixer or stand mixer
• Parchment Paper
• Baking Sheet
• Baking Cooling Rack
• Mortal and Pestle (for crushing candy topping)
Crush Cinnamon Buds or Ginger Buds Candy into a granular texture using mortar and pestle and set aside in a small mixing bowl.
Preheat oven to 350 F degrees.
Cover a large cookie sheet with parchment paper and set aside.
STEP 1: Cream Together Butter, Sugar, Spices, Baking Powder, and Baking Soda
In a large bowl, beat butter with an electric mixer or in the bowl of a stand mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.
Important step: Butter must be cool but still liquid in order for the cookies to have a chewy texture!
Step 2: Add Wet Ingredients, Egg and Pumpkin Puree
Add one egg and the vanilla then beat well, until yellow streaks are gone. Gently fold in the the pumpkin puree and beat again until batter is mixed well and not lumpy.
Step 3: Add Flour
Finally, add the flour and beat on medium speed with mixer until smooth and completely mixed. The dough will be a little wet. Since these are cake cookies, this is what you want!
Step 4: Drop Cookie Dough on to Baking Sheet
Use a heaping tablespoon or medium sized cookie scoop and drop evenly sized cookie dough balls a few inches apart on prepared cookie sheet.
STEP 5: Bake for 10 – 12 Minutes
Bake for 10 to 12 minutes or until tops are set and no longer look wet. Remove from oven and allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting. Note: Cookies will be very soft when you pull them from the oven so give the dough a chance to set and cool before moving the cookies on to cooling rack!
STEP 6: Make the Frosting
Combine all frosting ingredients and whip with mixer on medium-high setting until smooth, fluffy and creamy.
Caution! DO NOT OVER MIX
Step 7: Frost the Cookies and Add Candy Topping
Once the cookies have completely cooled, make the cinnamon cream cheese frosting and spread a thick layer on top! Add a sprinkle of the crushed Cinnamon Buds or Ginger Buds you’ve set aside and enjoy!
These Soft Pumpkin Cookies will have you Floating in the Clouds!
We’ve tested this recipe in our own kitchen and are sure your friends and family will wonder how the heck these cookies get so soft and melty! The fresh pumpkin puree and butter give them a cake-like texture and the Butterfields Candy topping will add an extra hint of spice you will drool over every fall season! Recommendation: Do not go light on the frosting, the more frosting the more scrumptious the cookie! We hope you love these soft pumpkin cookies just as much as we do. HAPPY PUMPKIN SPICE SEASON!
We would love to hear from you! Share your feedback on how your Soft Pumpkin Cookies turned out or if you came up with a unique topping using our Buds. Drop a comment below or shoot us a DM on social media!
To order Ginger Buds click here
To order Cinnamon buds click here