Hi there! As a busy mom, I’m always on the lookout for recipes that not only satisfy my family’s sweet tooth but are also simple to whip up and enjoyable to share. One such gem in my recipe collection is these Soft Batch Pumpkin Sugar Cookies with Cream Cheese Frosting. Trust me, they’re a hit every time! You can already picture the smiles on my kids’ faces when they see these cookies cooling on the counter.
Going into the fall season, pumpkin flavors are a must in our household. Whether it’s pumpkin bread or spiced lattes, we embrace it all! These cookies are a delightful treat that captures the spirit of autumn while still being a simple and easy-to-make recipe. I’ve enjoyed baking these with my kids—they love to help mix the ingredients and roll the dough into balls. It’s truly a moment I cherish, connecting through the love of cooking.
This recipe calls for basic ingredients like pumpkin purée and warm spices to give the cookies that comforting fall taste. And let’s not forget the cream cheese frosting! It’s the cherry on top that transforms these cookies into a dreamy dessert. Plus, they’re perfect for sharing at family gatherings or school bake sales! I hope you give these a try because I promise you will get hooked on their soft, chewy goodness.
Making Soft Batch Pumpkin Sugar Cookies with Cream Cheese Frosting
Ingredients
- ½ cup plant-based butter or solid coconut oil
- 1 cup brown sugar or coconut sugar or organic cane sugar
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice mix
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
Directions
First, in a separate bowl, blend together the flour, baking powder, baking soda, pumpkin spice, ground cinnamon, and sea salt. Mix these dry ingredients well and set them aside for later use.
In a large mixing bowl, cream the plant-based butter and brown sugar with a mixer for about 5 minutes until the mixture is smooth and fluffy.
Next, add the vanilla extract and pumpkin purée to the bowl, continuing to blend for an additional 3 minutes. Make sure to scrape the sides of the bowl so everything is well combined.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined, and be careful not to overmix. Scrape down the sides as you go and fold any remaining flour into the dough gently.
Gather the dough into a ball or split it into two smaller ones, wrapping it in plastic wrap. Let it chill in the refrigerator for at least 2 hours to help firm it up.
After the chilling time, preheat your oven to 350°F (175°C).
Once the dough is chilled, scoop out 1 to 2 tablespoons of it and roll each piece into a ball. Place them on a lined baking sheet with enough space between each ball to allow for spreading.
Chill the cookie dough balls in the fridge for another 10 minutes. This step will help them hold their shape while baking. Bake them for 10 to 13 minutes if they’re smaller cookies, or 12 to 15 minutes for larger ones—aiming for that perfect softness.
After pulling them from the oven, allow the cookies to cool on the baking sheet for about 10 minutes before frosting with your favorite cream cheese frosting. Dust a little pumpkin spice over the top for an added touch, and they’re ready to enjoy!
Storing Suggestion
These delicious cookies can be stored in an airtight container in the refrigerator for up to three days. Make sure they are fully cooled before frosting and storing to maintain their texture and prevent sogginess.
Cooking Tips
If you want to enhance the flavor even more, consider adding chopped nuts or chocolate chips to the dough for an extra treat. You can also mix in a bit of nutmeg alongside the cinnamon to elevate the spice profile. Always ensure to chill your dough; this step makes a huge difference in texture!
Serving Suggestions
These cookies pair beautifully with a warm cup of coffee or a chai latte. For an added decorative touch, serve them on a platter with some autumn-themed decor, like mini pumpkins or leaves, to celebrate the season. You can garnish with more sprinkles of pumpkin spice for visual appeal.
Ingredient Substitutions
If you find yourself out of plant-based butter, you can substitute it with unsweetened applesauce for a healthier option, adjusting the sugar as needed. Also, agave syrup can be used in place of brown sugar if you’re looking for a vegan alternative. Just remember that liquid sweeteners may affect the texture slightly.
Seasonal Variations
Feel free to adapt this cookie recipe throughout the year by incorporating seasonal flavors. In the winter months, you can swap out pumpkin purée for mashed sweet potatoes or butternut squash to achieve a similar taste. Spring and summer could welcome a fruity twist—try adding pureed strawberries or raspberries for a fresh update!
Allergen Information
This recipe does contain allergens, particularly due to the use of flour and potential dairy if you opt for regular cream cheese instead of vegan. For a nut-free version, make sure the butter used is nut-free, and if gluten is an issue, opt for the gluten-free baking flour detailed above.
FAQ
Can I use regular butter instead of plant-based butter?
Yes, you can definitely use regular butter if you’re not following a vegan diet. It will add a rich flavor to the cookies that is quite delightful!
How do I know when the cookies are done baking?
The cookies should be lightly golden on the edges but still soft in the middle. They will firm up a bit as they cool on the baking sheet, so don’t worry if they seem slightly underbaked when you first take them out.
Can I freeze the cookie dough for later use?
Absolutely! You can freeze the dough before you chill it or after rolling it into balls. Just wrap them tightly in plastic wrap and place in a freezer bag. When you’re ready to bake, let the dough thaw in the refrigerator overnight before baking.
What is the best way to frost these cookies?
Make sure the cookies are completely cool before frosting them, or the cream cheese will melt. Use a knife or a piping bag for a neater finish, and feel free to add toppings like crushed nuts or chocolate drizzle for a flavorful touch.
Can I make these cookies without pumpkin?
Yes! You can replaced the pumpkin purée with another ingredient like mashed bananas or applesauce, but be aware that it will slightly change the flavor and moisture of the cookie.
What kitchen tools do I need to make these cookies?
A stand mixer or hand mixer, mixing bowls, measuring cups, and baking sheets lined with parchment paper are essential. A cookie scoop helps achieve even sizes and uniformity as well!
Soft Batch Pumpkin Sugar Cookies with Cream Cheese Frosting
Ingredients
- ½ cup plant-based butter (or solid coconut oil)
- 1 cup brown sugar (or coconut sugar or organic cane sugar)
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour) for gluten-free
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice mix
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
Instructions
- In a small bowl, combine the flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt. Mix well and set aside.
- In a large mixing bowl, cream together the vegan butter and sugar using a stand mixer or hand mixer for about 5 minutes until well combined.
- Stir in the vanilla extract and pumpkin purée, blending for another 3 minutes and scraping down the bowl to ensure everything is mixed properly.
- Gradually add the dry ingredients to the wet mixture in two parts, mixing until just combined. Scrape the sides and gently fold to incorporate any remaining dough.
- Shape the dough into a large ball or two smaller ones, cover with plastic wrap, and refrigerate for at least 2 hours to firm up.
- Preheat your oven to 350°F.
- Once chilled, remove the wrap and scoop out 1-2 tablespoons of dough, rolling them into balls. Place them on a lined cookie sheet, ensuring there's enough space between each ball. Keep them higher rather than wider to maintain thickness.
- Chill the dough balls in the fridge for another 10 minutes. Bake for 10-13 minutes for smaller cookies or 12-15 minutes for larger ones; the larger ones will be soft but slightly firmer after 15 minutes.
- After baking, let the cookies cool for exactly 10 minutes. Top with cream cheese frosting and sprinkle with pumpkin spice before serving.
