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To make soft pumpkin cookies, you need some key ingredients. Here’s what you'll need: - 1 cup pure pumpkin puree - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These ingredients work together to create soft, flavorful cookies that melt in your mouth. The cream cheese icing makes these cookies special. Here’s what you need for the icing: - 4 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 teaspoon vanilla extract - 1-2 cups powdered sugar (to taste) This icing is sweet and creamy, making each bite even more delightful. Using quality ingredients boosts your cookie game. Here are some tips: - Pumpkin puree: Look for pure pumpkin, not pumpkin pie filling. - Butter: Choose unsalted butter for better flavor control. - Spices: Fresh ground spices give the best taste. - Flour: Use all-purpose flour, sifted for a lighter cookie. - Cream cheese: Select full-fat cream cheese for a rich icing. Quality ingredients lead to better cookies. The effort is worth it! For the full recipe, check out the details above. To start, gather all your ingredients. This will make the process smooth and easy. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. In a large bowl, cream together 1/2 cup of softened butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Mix until it becomes light and fluffy. This step is key to a soft cookie. Next, add 1 cup of pure pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the sugar mixture. Mix until all is well combined. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Gradually add this dry mix to the pumpkin mixture. Stir gently until a soft dough forms. Now, it's time to bake! Using a cookie scoop or a tablespoon, drop mounds of dough onto your prepared baking sheet. Make sure to leave space between each cookie. Bake them in your preheated oven for 12 to 15 minutes. The edges should turn slightly golden. The centers should look just set. This balance ensures a soft texture. Once baked, take them out and let them cool for about 5 minutes on the baking sheet. After that, transfer the cookies to a wire rack to cool completely. While your cookies cool, let’s make the cream cheese icing. In a mixing bowl, beat together 4 oz of softened cream cheese and 1/4 cup of softened butter. Mix until it is smooth and creamy. Next, add 1 teaspoon of vanilla extract. Gradually mix in 1 to 2 cups of powdered sugar until you reach your desired sweetness. Once your cookies are cool, generously spread or pipe the cream cheese icing on top of each cookie. This icing adds a rich and sweet touch. For a fun twist, you can garnish with a sprinkle of cinnamon or candy corn. Enjoy your delicious creation! For detailed steps and exact measurements, refer to the Full Recipe. When making soft pumpkin cookies, some common mistakes can ruin your batch. One mistake is overmixing the dough. This can lead to tough cookies instead of soft ones. Another mistake is measuring flour incorrectly. Always spoon flour into your measuring cup and level it off for exact amounts. Lastly, don't skip cooling the cookies before icing. Warm cookies can melt the icing, making a mess. To achieve soft and fluffy cookies, use fresh pumpkin puree. It adds moisture and flavor. Also, ensure your butter is softened but not melted. This helps create air pockets that keep cookies light. Make sure to bake at the right temperature. An oven thermometer can help ensure accuracy. Lastly, allow the dough to rest for about 10-15 minutes before baking. This helps the flavors meld and improves texture. Icing can make or break your cookies. For the best results, ensure your cookies are completely cool before applying icing. This prevents melting and keeps the icing neat. Use a piping bag for clean lines or a knife for a rustic look. If you want a thicker icing, add more powdered sugar. For a thinner icing, add a splash of milk. You can also sprinkle cinnamon or nuts on top for a fun touch. For the full recipe, check out the details shared earlier. {{image_2}} You can make these soft pumpkin cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that have a mix of rice flour, potato starch, and tapioca flour. This blend helps keep the cookies soft and chewy. You might need to add a bit of xanthan gum to help with texture. You can add fun flavors to your cookies. Try mixing in chocolate chips or nuts for extra crunch. You can also add dried fruit like cranberries or raisins for a sweet twist. For a spiced kick, add a dash of cloves or allspice. Each option can change the cookie's taste and make them even more special. If cream cheese icing isn’t your favorite, try a simple vanilla glaze. Just mix powdered sugar with a bit of milk and vanilla. You can also use a chocolate ganache for a rich flavor. Melt chocolate with heavy cream, let it cool slightly, and then drizzle over the cookies. Each frosting gives a new taste to the soft pumpkin cookies. For the full recipe, check out the details above. To keep your soft pumpkin cookies fresh, place them in an airtight container. This will help them stay soft and moist for days. You can store them at room temperature for up to five days. If you want to enjoy them longer, consider refrigeration. Just make sure to let them cool completely first. Freezing your cookies is a great way to save some for later. Start by letting the cookies cool down fully. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag or container. They can last for up to three months in the freezer. For best results, you can also freeze them without icing. Just add the icing when you're ready to eat them. Reheating these cookies is simple. You can use the microwave for a quick fix. Heat them for about 10-15 seconds. This warms them up perfectly. If you prefer a crispier cookie, use the oven. Preheat it to 350°F (175°C) and warm the cookies for about five minutes. Enjoy the soft, warm texture just like when they were fresh! For more delicious ideas, check out the Full Recipe. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, remove the seeds, and bake it until soft. Once cool, mash it into a puree. This gives a fresh flavor, but remember to drain excess water for the best results. Check the edges of the cookies. They should be lightly golden. The centers will look slightly soft but set. If you press gently, they should spring back. This means they are ready to come out of the oven. Absolutely! You can make the dough a day in advance. Just cover it tightly and store it in the fridge. When you are ready, scoop and bake as usual. Chilling the dough can also help the cookies hold their shape. If you don’t have cream cheese, use mascarpone or Greek yogurt. Both add creaminess. You can also try a buttercream icing made with just butter and powdered sugar. Adjust the sweetness to your taste. For a dairy-free option, use coconut cream. For the full recipe, refer to the main article. You now have all the tools to make soft pumpkin cookies. We covered key ingredients, step-by-step baking, and expert tips. Remember to avoid common mistakes to ensure a fluffy result. Try different flavors and frosting options to make each batch unique. Don’t forget storage tips for freshness and easy reheating. Enjoy your baking journey, and let these delightful cookies bring joy to your kitchen!

Soft Pumpkin Cookies with Cream Cheese Icing

Indulge in the ultimate fall treat with these soft pumpkin cookies topped with creamy icing! Perfectly spiced and irresistibly fluffy, these cookies are a must-try this season. Made with pure pumpkin puree and finished off with rich cream cheese icing, they are sure to delight your taste buds. Click through to explore this easy recipe and impress your friends and family with these deliciously festive cookies!
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Ingredients
  

1 cup pure pumpkin puree

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the Cream Cheese Icing:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1-2 cups powdered sugar (to taste)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the sugar mixture, and mix well until combined.

        In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring gently until a soft dough forms. Be careful not to overmix.

            Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, leaving some space in between each cookie.

              Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden and the centers look just set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                For the cream cheese icing, in a mixing bowl, beat together the softened cream cheese and butter until smooth. Add the vanilla extract and gradually mix in the powdered sugar until you reach your desired sweetness and consistency.

                  Once the cookies are completely cooled, generously spread or pipe the cream cheese icing on top of each cookie.

                    Prep Time: 20 mins | Total Time: 40 mins | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies on a festive platter, and for a seasonal touch, garnish with a sprinkle of cinnamon or a few candy corn pieces on top of the icing. Enjoy!