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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon I love to gather my ingredients before I start baking. This helps keep things neat. First, for the dry ingredients, I use flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. These spices bring a warm flavor to the cookies. Next, I mix my wet ingredients. I add pumpkin puree, brown sugar, granulated sugar, vegetable oil, and eggs. The pumpkin puree is key. It gives the cookies moisture and a great taste. Finally, I prepare the frosting. I blend cream cheese and butter until smooth. Then, I add powdered sugar, vanilla, and ground cinnamon. This frosting makes the cookies extra special. For the full recipe, check out the complete list of ingredients and steps. Enjoy baking! - Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix well until smooth. - In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. - Gradually add the dry ingredients to the wet mixture, mixing until just combined. It’s okay if a few lumps remain. - Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie. - Bake for 12-15 minutes until the edges are golden and the centers are soft. - In a medium bowl, beat cream cheese and butter until creamy. - Gradually mix in powdered sugar and vanilla until smooth and fluffy. Add ground cinnamon for extra flavor. - Once the cookies cool, spread frosting generously on each one. - Optional: Add decorative touches like a sprinkle of cinnamon or pumpkin seeds for a festive look. - Ensure ingredients are at room temperature for even mixing. - Do not overmix the dough to avoid tough cookies. To make soft and chewy cookies, start with room temperature ingredients. This helps them blend well and gives the cookies a nice texture. If the butter or eggs are cold, it can lead to uneven mixing. You want a smooth dough, not a lumpy one. Mix the dough gently. Overmixing can lead to cookies that are hard instead of soft. When you combine wet and dry ingredients, stir just until you see no more flour. - Chill the frosting slightly before applying for easier spreading. - Use a spatula or piping bag for decorative frosting. I find that chilling the cream cheese frosting makes it easier to spread. When it’s cool, it holds its shape better. If you want to get fancy, use a piping bag. You can create fun shapes and designs that look great on the cookies. A spatula works well too. Just scoop up some frosting and spread it on top of each cookie. You can make it smooth or add a swirl for a fun look. - Adjust baking time for preferred cookie softness or crispness. - Experiment with adding nuts or dried fruits for extra flavor. Baking time can change how your cookies turn out. For soft cookies, bake for the lower end of the time range. If you like a crispy edge, bake a little longer. You can also add nuts like walnuts or pecans for a nice crunch. Dried fruits, like cranberries or raisins, add sweetness and texture. They make each bite interesting and tasty! For the full recipe, check out the details above. {{image_2}} You can easily change up the flavors in your pumpkin cookies. Here are two fun ideas: - Add chocolate chips or white chocolate for a sweet twist. The chocolate pairs well with the warm spices. - Incorporate a bit of orange zest for a citrusy note. This adds a fresh flavor that brightens the cookies. Need to make some changes for dietary needs? Try these swaps: - Substitute gluten-free flour for a gluten-free option. This keeps the cookies tasty for those avoiding gluten. - Use vegan cream cheese and butter for a dairy-free version. This way, everyone can enjoy these treats. Get creative with how you decorate your cookies! - Create Halloween-themed cookies by using food coloring in the frosting. This adds fun colors that kids will love. - Use festive cookie cutters for unique shapes. You can make pumpkins, ghosts, or any shape you like for special occasions. For the complete recipe, check out the Full Recipe section! Store your cookies in an airtight container at room temperature. This keeps them soft and fresh. For longer freshness, refrigerate cookies with frosting. The cool temperature helps the cream cheese stay firm and tasty. You can freeze un-frosted cookies for up to 3 months. This is a great way to save some for later. When you want them, just thaw and frost them before serving. This method keeps the texture perfect. These cookies are typically fresh for 1 week at room temperature. However, frosted cookies may last a little shorter due to the cream cheese. It's best to enjoy them within a few days for the best taste. Yes, canned pumpkin puree is the best option for convenience and taste. Using canned pumpkin saves time and ensures a smooth texture. I always reach for quality brands that offer rich flavor. This ingredient makes the cookies moist and flavorful. If you want to use fresh pumpkin, cook and puree it before use. To make cookies soft and chewy, avoid overbaking them. Check for doneness at the 12-minute mark. The edges should be lightly golden, while the centers remain soft. After baking, let them cool on the sheet for five minutes. This helps them hold moisture, keeping them chewy and delicious. Yes, the cookies are delicious on their own if you prefer a less sweet treat. The pumpkin flavor shines through, making them tasty even without frosting. If you choose to skip the frosting, consider adding nuts or spices for extra texture and flavor. These cookies pair wonderfully with coffee or tea, and are great for fall gatherings. Serve them on a pretty plate, and add a sprinkle of cinnamon for flair. Guests will love the taste, and it adds a nice touch to your table setting. These pumpkin cookies are easy and fun to make. You learned about the ingredients, instructions, and tips for perfect cookies. The best part? You can change flavors or make them gluten-free or vegan. Storing your cookies properly will keep them fresh. Remember, these treats taste great on their own or frosted. Enjoy baking and sharing these delights this fall!

Pumpkin Cookies with Cream Cheese Frosting

Indulge in the delightful flavors of fall with these Pumpkin Spice Bliss Cookies! With a soft, chewy texture and a creamy frosting, these cookies are perfect for any gathering or cozy evening at home. Made with simple ingredients like pumpkin puree, warm spices, and optional chocolate chips, they're easy to make and irresistibly delicious.
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Ingredients
  

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup chocolate chips (optional)

Frosting Ingredients:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

    Mix Wet Ingredients: In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix until well combined. Add eggs one at a time, mixing until smooth.

      Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture and stir just until combined. If desired, fold in chocolate chips.

          Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie as they will spread.

            Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Remove from the oven and let them cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

              Prepare Frosting: While the cookies cool, in a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, along with the ground cinnamon, until smooth and fluffy.

                Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of the cream cheese frosting on top of each cookie.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies

                    - Presentation Tips: Stack the frosted cookies on a decorative plate, and sprinkle a dash of cinnamon on top for an extra touch. Consider adding some pumpkin seeds or a small decorative pumpkin for a festive fall display. Enjoy!