As soon as the leaves start to turn and there's a hint of crispness in the air, my kitchen transforms into a pumpkin spice haven. And what better way to celebrate the flavors of fall than with a batch of incredibly soft, warmly spiced pumpkin cookies? These aren't just any cookies; they're the kind that melt in your mouth, perfectly balanced with the earthiness of pumpkin and a symphony of autumn spices, all crowned with a luscious cream cheese frosting.
These
pumpkin cookies are everything you want in a fall treat: moist, chewy, and
bursting with that cozy, nostalgic flavor. They're perfect for a chilly
afternoon snack, a comforting dessert after dinner, or a wonderful addition to
any autumn gathering. Plus, that tangy cream cheese frosting takes them from
delicious to absolutely irresistible!
Why
You'll Love This Recipe:
- Soft & Chewy
Texture: These cookies stay wonderfully moist for days.
- Perfectly Spiced:
A harmonious blend of cinnamon, nutmeg, ginger, and cloves.
- Iconic Flavor:
Captures the essence of pumpkin pie in a convenient cookie form.
- Irresistible
Frosting: Cream cheese frosting is the ultimate complement to pumpkin!
Let's
Get Baking!
Get
ready to fill your home with the most delightful autumn aromas.
Ingredients:
For
the Cookies:
- 2 ½ cups
all-purpose flour
- 1 tsp baking soda
- 1 tsp ground
cinnamon
- ½ tsp ground
nutmeg
- ¼ tsp ground
ginger
- ⅛ tsp ground
cloves
- ½ tsp salt
- 1 cup (2 sticks)
unsalted butter, softened
- 1 cup granulated
sugar
- ½ cup packed light
brown sugar
- 1 large egg
- 1 tsp vanilla
extract
- 1 cup pumpkin
puree (not pumpkin pie filling)
For
the Cream Cheese Frosting:
- 4 oz (½ block)
cream cheese, softened
- ¼ cup (½ stick)
unsalted butter, softened
- 2 cups powdered
sugar, sifted
- ½ tsp vanilla
extract
- 1-2 tbsp milk or
cream (if needed for consistency)
Instructions:
1.
Preheat & Prep: Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone mats.
2.
Whisk Dry Ingredients: In a medium bowl, whisk together the
flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3.
Cream Wet Ingredients: In a large bowl, using an electric
mixer, cream together the softened butter, granulated sugar, and brown sugar
until light and fluffy (about 2-3 minutes).
4.
Add Egg & Vanilla: Beat in the egg and vanilla extract
until well combined.
5.
Incorporate Pumpkin: Add the pumpkin puree to the wet
ingredients and mix until just combined. Don't overmix.
6.
Combine Wet & Dry: Gradually add the dry ingredients to
the wet ingredients, mixing on low speed until just combined and no streaks of
flour remain. Be careful not to overmix.
7.
Scoop & Bake: Drop rounded tablespoons of cookie dough
onto the prepared baking sheets, leaving some space between them.
8.
Bake: Bake for 12-15 minutes, or until the edges are
lightly golden and the centers are set. The cookies will be very soft.
9.
Cool: Let the cookies cool on the baking sheets for 5
minutes before transferring them to a wire rack to cool completely.
10.
Make the Frosting: While the cookies cool, prepare the
frosting. In a medium bowl, beat the softened cream cheese and butter together
until smooth and creamy.
11.
Add Sugar & Vanilla: Gradually add the sifted powdered
sugar, beating until smooth. Stir in the vanilla extract. If the frosting is
too thick, add milk or cream, 1 tablespoon at a time, until it reaches your
desired spreading consistency.
12.
Frost & Enjoy: Once the cookies are completely cool,
spread a generous dollop of cream cheese frosting on each cookie.
These
Soft & Chewy Pumpkin Cookies are the perfect embodiment of autumn. Share
them with loved ones or keep them all to yourself – I won't tell!
No comments:
Post a Comment