Cozy Pumpkin Chewy Cookies

Soft pumpkin treats with a tender, chewy bite topped with creamy vanilla icing. They’re just right for chilly fall days or sharing around the holidays. The cozy spices mixed with smooth frosting make these a favorite you’ll want again and again.

I whipped these up first on a cool afternoon craving something sweet but light. They quickly became a fall staple since they’re simple and seriously tasty.

Ingredients

• Flour, 2 1/2 cups all-purpose: gives structure and tenderness. Spoon into the measuring cup then level off for accuracy
• Salt, 1/2 teaspoon: brings out flavors and balances the sweetness
• Butter, 1 cup unsalted softened: adds richness. Avoid salted butter to control salt
• Yummy blend of spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves: fresh or good quality pre-ground makes a difference
• Granulated sugar, 1 1/2 cups: sweetens and adds texture. Swap with coconut sugar for a deeper taste
• 1 cup pumpkin puree: keeps cookies moist and gives that subtle fall flavor. Use natural canned, no sugar added
• Egg, 1 large: holds things together and keeps the dough tender
• Vanilla extract, 1 teaspoon: boosts flavor. Real vanilla is worth it here
• Cream cheese, 8 ounces softened for frosting: gives creamy tang
• Butter, 1/2 cup unsalted softened for frosting: makes the icing smooth and rich
• Powdered sugar, 4 cups: sweetens frosting and gives it body
• Vanilla extract, 2 teaspoons for frosting: adds extra flavor
• Milk or heavy cream, 2 to 4 tablespoons: thins the frosting to your liking
• Baking soda, 1 teaspoon: helps the cookies stay fluffy and soft

Instructions

Chill the Dough:

Wrap the dough bowl and pop it in the fridge for at least an hour or up to a whole day. This firms it up so it’s easier to handle and stops cookies from spreading too much while baking.

Bake the Cookies:

Slide them into an oven heated to 350°F (175°C). Bake for 10 to 12 minutes until edges show a light golden color and centers look set but still soft. They’ll firm as they cool.

Mix Dry Ingredients:

Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a mixing bowl to spread spices evenly and avoid lumps. Set aside.

Beat Butter and Sugar:

Cream together the softened butter and sugar on medium speed for 3 to 5 minutes until fluffy and light. This folds air into the mix for a soft crumb.

Whisk in Pumpkin, Egg, and Vanilla:

Stir in pumpkin puree well, add the egg and vanilla. Scrape the sides down so everything blends evenly. This adds moisture and flavor depth.

Combine Wet and Dry:

Slowly add the dry mix into the wet while mixing on low. Stop once everything’s joined to avoid tough dough.

Prepare Baking Sheets:

Line trays with parchment or silicone mats to keep cookies from sticking and help them bake evenly.

Scoop and Shape:

Use a spoon or cookie scoop to drop rounded dough portions onto the trays. Leave around 2 inches apart so they can spread without joining.

Make the Frosting:

Beat cream cheese and butter until smooth. Add powdered sugar little by little and keep beating till creamy. Mix in vanilla and 2 tablespoons milk or cream. Add more milk to get the frosting texture you want.

Apply Frosting:

After cookies cool completely, spread or pipe the vanilla cream cheese frosting on top. The cool frosting pairs perfectly with the warm spice flavors.

The frosting is my favorite part because it cuts the sweetness with a light tang that makes every bite inviting and never too much. Baking these reminds me of pumpkin patch trips with family, then coming home to these warm delights.

Storage Tips

Keep cooled cookies in an airtight container on the counter for up to three days to stay soft. For longer, freeze unfrosted ones arranged in a single layer wrapped in plastic, then in freezer bags. Defrost before adding frosting.

Substitutions

If you want, swap all-purpose flour for whole wheat pastry flour for a nuttier taste but expect a bit denser cookie. Brown sugar works in place of white sugar for extra moisture and caramel notes. For dairy-free, try vegan butter and dairy-free cream cheese.

Serving Suggestions

These pumpkin cookies go great with hot spiced tea or coffee. Sprinkle some chopped toasted pecans over frosting for crunch. They’re also great for holiday cookie gift boxes.

Baking pumpkin cookies brings fall right to your kitchen with every bite. These soft, cozy treats deliver comfort through every season and are a welcome snack rain or shine.

Frequently Asked Cooking Questions

→ Why do these pumpkin cookies stay soft and chewy?

It’s the softened butter, pumpkin puree, and the chilling step that help keep the cookies tender and chewy.

→ What’s the point of chilling the dough?

Cooling the dough stops it from spreading too far in the oven so the cookies stay thick and soft.

→ Can I swap out some spices in the mix?

Sure, you can try spices like allspice or ginger to change up the flavor, but the original combo gives that classic warm fall feel.

→ How do I get the frosting just right?

Pour in milk or heavy cream bit by bit until your frosting is just spreadable or a little firm enough to pipe.

→ What’s the best oven temp for these cookies?

Bake them at 350°F (175°C) for about 10 to 12 minutes to get golden edges with soft centers.