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Soft Chewy Small-Batch Pumpkin Cookies with Cream Cheese Frosting

soft chewy small-batch pumpkin cookies - featured image
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These small-batch pumpkin cookies are soft, chewy, and perfectly spiced, topped with a tangy cream cheese frosting. Designed for portion control, they are moist, easy to make, and capture the essence of fall.

Ingredients

Scale
  • 1 cup (120g) All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Salt
  • 1/4 cup (56g) Unsalted Butter, softened
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1/4 cup (60g) Pumpkin Puree (not pie filling)
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 2 oz (56g) Full-fat Cream Cheese, softened
  • 1 tablespoon (14g) Butter, softened
  • 1/2 cup (60g) Powdered Sugar, sifted
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed for about 2 minutes until creamy and pale.
  4. Add egg yolk, pumpkin puree, and 1 teaspoon vanilla extract to the butter mixture. Beat on low speed until just combined.
  5. Add dry ingredients to wet ingredients and mix on low speed or stir by hand until just combined. Do not overmix.
  6. Cover the bowl and refrigerate the dough for 30 minutes to firm up the butter.
  7. Scoop dough into small balls (about 1.5 tablespoons each) and place on prepared baking sheets, spaced 2 inches apart.
  8. Bake for 10-12 minutes until edges are set but centers look soft. Do not overbake.
  9. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, beat cream cheese and 1 tablespoon butter until smooth. Add powdered sugar and 1/2 teaspoon vanilla, beating until fluffy.
  11. Spread or pipe frosting onto completely cooled cookies.

Notes

Ensure pumpkin puree is not watery; drain if necessary. Chilling the dough is crucial to prevent spreading. Use room temperature ingredients for the frosting to avoid lumps. Cookies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin cookies, small batch baking, fall recipes, cream cheese frosting, soft chewy cookies, pumpkin spice, autumn desserts

Find it online: https://sagestirs.com/soft-chewy-small-batch-pumpkin-cookies-perfect-fall-recipe/