The Taste of Autumn: Soft & Chewy Pumpkin Cookies with Cream Cheese Frosting

   

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!