Can I freeze pumpkin cookies with cream cheese frosting?

Yes, but it’s best to freeze them unfrosted. Once thawed, add fresh cream cheese frosting before serving for the best texture.

How do I keep the frosting from melting?

Ensure your cookies are completely cooled before frosting. Use softened but cool cream cheese and butter to keep the frosting firm. Store in the fridge if not serving immediately.

Can I make them gluten-free?

Yes, simply substitute your favorite gluten-free all-purpose flour blend. Look for one with xanthan gum for the best texture.

Soft Pumpkin Cookies with Cream Cheese Frosting

Name: Soft Pumpkin Cookies with Cream Cheese Frosting
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ cups (312 g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 tablespoon pumpkin pie spice, plus extra for sprinkling; ½ teaspoon salt; ¾ cup (170 g) unsalted butter, room temperature; ¾ cup (150 g) granulated sugar; ½ cup (100 g) packed light brown sugar; 1 ¼ cups (305 g) canned pumpkin puree; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 8 ounces (226 g) block-style cream cheese, softened but still cool; ¼ cup (56 g) unsalted butter, softened but still cool; 1 teaspoon pure vanilla extract; 1 ¾ cups (210 g) confectioners’ sugar, sifted

Soft Pumpkin Cookies with Cream Cheese Frosting

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Soft pumpkin cookies with cream cheese frosting are tender, spiced, and topped with a luscious creamy layer. Perfect for fall baking and holiday dessert platters.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 30 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 ½ cups (312 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice, plus extra for sprinkling
½ teaspoon salt
¾ cup (170 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 ¼ cups (305 g) canned pumpkin puree
1 large egg, room temperature
1 teaspoon pure vanilla extract
8 ounces (226 g) block-style cream cheese, softened but still cool
¼ cup (56 g) unsalted butter, softened but still cool
1 teaspoon pure vanilla extract
1 ¾ cups (210 g) confectioners’ sugar, sifted

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Instructions

Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
In a mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla extract; mix until combined.
Gradually mix in the dry ingredients until just combined. The dough will be soft and slightly sticky.
Using a cookie scoop, place heaping tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart.
Bake for 13–15 minutes, until edges are set and tops are puffed. Avoid overbaking.
Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until smooth and creamy.
Add vanilla extract and confectioners’ sugar; mix until fully combined.
Frost cooled cookies generously and sprinkle with extra pumpkin pie spice if desired.

Notes

Use a thick pumpkin puree like Libby’s for fluffier cookies.
Do not use pumpkin pie filling as it contains added sugar and spices.
If pumpkin puree is watery, blot it with paper towels before use.
For firmer frosting, chill it for 15 minutes before spreading.
Store frosted cookies in the fridge for up to 5 days.
Unfrosted cookies can be frozen for up to 3 months.

Find it online: https://recipeshots.com/soft-pumpkin-cookies-cream-cheese-frosting/