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Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

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3.8 from 9 reviews

Delight in these soft pumpkin cookies with a luscious cream cheese frosting, featuring warm pumpkin pie spices and a tender crumb. Perfectly spiced, moist, and topped with a creamy, fluffy frosting, these gluten-free treats make a festive snack or dessert for fall or any time you crave comforting pumpkin flavors.

Ingredients

Dry Ingredients

  • 3 cups gluten-free all-purpose flour (such as Bob’s Red Mill Gluten-free 1:1 Baking Flour)
  • 1 cup cane sugar
  • 1 Tbsp pumpkin pie spice
  • 1 ½ Tbsp baking powder
  • 1 tsp sea salt

Wet Ingredients for Dough

  • 2 flax eggs (2 Tbsp flax meal + 6 Tbsp water) or 2 whole eggs
  • 12 Tbsp (1 ½ sticks) unsalted butter, chilled and cubed
  • 1 ¼ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract

Ingredients for Frosting

  • 4 Tbsp unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract
  • ¼ tsp pumpkin pie spice
  • 1 cup powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 400℉ (204℃). Line two large baking sheets with parchment paper to prevent sticking and set aside.
  2. Prepare Flax Eggs: In a small bowl, whisk together 2 Tbsp flax meal with 6 Tbsp water. Let it rest for 8-10 minutes until it forms a gel-like consistency, which will act as an egg substitute.
  3. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, cane sugar, pumpkin pie spice, baking powder, and sea salt. Whisk well to evenly distribute all dry components.
  4. Incorporate Butter: Using a pastry blender or two knives, cut the chilled cubed butter into the dry mixture until the texture resembles coarse crumbs, ensuring even fat distribution for a tender cookie.
  5. Add Wet Ingredients: Add the prepared flax eggs (or whole eggs), pumpkin puree, and vanilla extract to the dry ingredients. Stir vigorously with a large spoon until the dough forms into a cohesive ball. The dough should be smooth and slightly sticky; adjust with a bit more flour or water if needed.
  6. Shape Cookies: Roll the dough into 28-30 golf-ball-sized portions. Place them evenly spaced on the prepared baking sheets, ensuring they won’t touch when flattened.
  7. Flatten Cookies: Gently press each dough ball with your hand to flatten it to about ¼-inch thick and approximately 2 ½ inches in diameter, shaping the cookie rounds.
  8. Bake: Bake the cookies for 10-12 minutes, or until the bottoms are lightly browned and the tops are set. Midway through baking, rotate the pans front to back and swap top to bottom for even cooking.
  9. Cool Cookies: Carefully transfer the baked cookies to a wire rack using a spatula and allow them to cool completely before applying frosting to prevent melting.
  10. Prepare Frosting: In a medium bowl or the bowl of a stand mixer, beat the softened butter, cream cheese, and vanilla extract until well combined and smooth.
  11. Add Sugar and Spice: Gradually add the powdered sugar and pumpkin pie spice to the butter and cream cheese mixture. Beat at high speed until the frosting is fluffy and well incorporated.
  12. Frost Cookies: Spread the cream cheese frosting generously over the cooled cookies. Optionally, dust additional pumpkin pie spice or festive sprinkles over the top for extra flavor and decoration.

Notes

  • Using flax eggs makes these cookies vegan-friendly; substitute with whole eggs if preferred.
  • Ensure the pumpkin puree is pure and not pumpkin pie filling, which contains added sugars and spices.
  • Chilling the butter is crucial for creating a tender, crumbly texture in the cookies.
  • Rotate baking sheets halfway through baking to ensure even frosting and baking.
  • Cookies must be fully cooled before frosting to avoid frosting melt and run.

Find it online: https://marthatasty.com/soft-pumpkin-cookies-with-cream-cheese-frosting-recipe/