Soft Pumpkin Cookies (No Chill Recipe) Recipe
Soft pumpkin cookies that are thick, cakey, and filled with warm pumpkin spice flavor. These no-chill cookies are quick to prepare, made with real pumpkin puree and cozy spices, and topped with a tangy cream cheese frosting for a melt-in-your-mouth experience. Perfectly soft and freezer-friendly, these cookies capture the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 to 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree, well-blotted to remove excess moisture
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for sprinkling (optional)
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter using an electric mixer until smooth and creamy. Add the granulated sugar and continue beating for 1 to 2 minutes until the mixture is light and fluffy.
- Add the dry leavening and spices: Mix in the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined to infuse the dough with warm fall flavors.
- Incorporate wet ingredients: Add the room temperature egg and vanilla extract to the bowl and beat thoroughly until no yellow streaks remain. Then mix in the well-blotted pumpkin puree until just combined, ensuring an even pumpkin flavor throughout.
- Add the flour: On medium speed, gradually blend the all-purpose flour into the wet mixture. The dough will be wet and slightly sticky—this is expected for a soft, cakey cookie texture.
- Scoop and bake: Using a heaping tablespoon or a medium cookie scoop, drop dough balls spaced a few inches apart on an ungreased baking sheet. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the tops are set and no longer look wet, with lightly golden edges.
- Prepare the frosting: While the cookies bake and cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Cool and frost: Allow the cookies to cool completely on a wire rack to prevent the frosting from melting. Once cooled, spread the cream cheese frosting evenly over each cookie. Optionally, sprinkle with a pinch of ground cinnamon for extra warmth and decoration.
Notes
- Blot pumpkin puree with paper towels to reduce moisture, ensuring the cookies maintain a soft but not soggy texture.
- Use room temperature butter, cream cheese, and egg for smooth mixing and optimal texture.
- Do not frost warm cookies to avoid melting the frosting; allow them to cool completely.
- Cookies can be made without frosting or with added mix-ins such as chocolate chips or chopped nuts for variation.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze unfrosted baked cookies for up to 3 months; thaw and frost before serving.
- Cookie dough can be flash frozen in scoops and baked directly from frozen, adding 1 to 2 minutes to the baking time.
- Do not overbake to keep the cookies soft and cakey; they should be just set when removed from the oven.
Keywords: pumpkin cookies, soft cookies, fall cookies, cream cheese frosting, no chill pumpkin cookies, cakey pumpkin cookies, easy pumpkin dessert
