Pumpkin Bread Cookies are the recipe that Lucia makes every fall and every most warmly anticipated autumn gathering when she wants to create the most completely extraordinary and the most genuinely beloved individual fall cookie that captures every single most loved element of the most iconic and the most deeply comforting individual pumpkin bread — the most warmly spiced and the most properly fragrant individual pumpkin pie spice character, the most naturally moist and the most beautifully tender individual pumpkin puree individual texture.
And the most essential individual brown sugar sweetness — in the most brilliantly softly pillowy and the most properly individually portioned individual cookie format that delivers the most completely extraordinary and the most genuinely cake-like individual bite. The most silky and the most properly tangy individual cream cheese frosting swirled in the most beautiful individual rosette over each most warm and the most fragrant individual cookie creates the most completely show-stopping and the most genuinely beloved individual fall dessert that every autumn table deserves.
Pumpkin Bread Cookies are the most easy and deeply extraordinary 25-minute soft pillowy fall individual cookies made by whisking flour pumpkin pie spice baking soda and salt combining pumpkin puree brown sugar oil egg and vanilla folding together and baking at 350°F for 10 to 12 minutes frosted with cream cheese frosting. Come follow us on Pinterest where we share beautiful cookie recipes and easy fall favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Pumpkin Bread Cookies Recipe
This Pumpkin Bread Cookies recipe is the most completely extraordinary and the most genuinely soft and the most pillowy individual fall cookie that delivers the most perfectly pumpkin-bread-faithful individual flavor and the most beautifully cakey individual texture in the most brilliantly individually portioned individual cookie format — providing every most beloved individual pumpkin bread characteristic without the most individual loaf baking time.
The most generous individual pumpkin puree in this individual cookie recipe is the single most transformative individual ingredient that simultaneously contributes the most essential individual moisture for the most properly soft and the most beautifully pillowy individual cakey cookie texture, the most naturally vibrant individual orange-gold individual color, and the most properly pumpkin-forward individual flavor character that makes every individual bite unmistakably and the most completely pumpkin-bread-faithful. Our Flourless Pumpkin Muffins make a beautifully equally pumpkin-forward and equally fall-warming companion for a complete and wonderful fall pumpkin baking collection.
Ingredients Needed for This Pumpkin Bread Cookies Recipe
For the Soft Pumpkin Bread Cookies:
- 2 cups All-Purpose Flour
- 1½ tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 cup Pure Pumpkin Puree (not pumpkin pie filling)
- ¾ cup Packed Brown Sugar
- ⅓ cup Vegetable Oil
- 1 large Egg, room temperature
- 1 tsp Pure Vanilla Extract
For the Cream Cheese Frosting:
- 6 oz Full-Fat Brick-Style Cream Cheese, room temperature
- ¼ cup Unsalted Butter, room temperature
- 2 to 3 cups Powdered Sugar, sifted
- ½ tsp Pure Vanilla Extract
- ½ tsp Cinnamon (optional for the most warmly spiced individual frosting)
- Pinch of Salt
How to Make This Pumpkin Bread Cookies Recipe
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until the most evenly combined.
In a separate bowl, whisk together the pumpkin puree, brown sugar, oil, egg, and vanilla extract until the most smooth and the most uniformly combined.
Pour the wet ingredients into the dry ingredients and fold with a rubber spatula just until the most combined — the most individual dough will be the most quite thick and the most beautifully dense from the most individual pumpkin puree. Do not overmix, cara mia.
Using a cookie scoop or two tablespoons, drop individual portions onto the prepared baking sheets spacing 2 inches apart. Gently flatten each individual portion the most slightly with the bottom of a glass for the most even and the most uniform individual baking.
Bake for 10 to 12 minutes until the edges are the most just set and the individual cookies appear the most still slightly soft. The most individual pumpkin bread cookies remain the most soft — similar to individual cakey individual muffin-tops — even when the most fully baked. Do not overbake for the most properly soft and the most beautifully pillowy individual result.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.
For the cream cheese frosting, beat the room-temperature cream cheese and butter until the most smooth. Add sifted powdered sugar, vanilla, optional cinnamon, and salt. Beat until the most fluffy. Pipe or spread onto the most completely cooled individual cookies.
How to Serve This Pumpkin Bread Cookies Recipe
Serve at room temperature for the most beautifully soft and the most properly pillowy individual pumpkin bread cookie texture with the most properly set individual cream cheese frosting. A most light additional dusting of the most individual pumpkin pie spice over the most freshly applied individual cream cheese frosting creates the most beautifully autumn-appropriate and the most genuinely charming individual garnish.
For the most completely extraordinary individual fall gathering presentation, arrange individual frosted pumpkin bread cookies on a white individual serving platter with individual cinnamon sticks and the most small individual decorative pumpkins scattered across the most individual display surface for the most completely charming and the most properly autumn-inspired individual cookie presentation. Our Flourless Pumpkin Muffins make a beautifully equally pumpkin puree and equally fall-warming companion for a complete and wonderful fall pumpkin collection.
How to Store This Pumpkin Bread Cookies Recipe
Refrigerate in an airtight container for up to 5 days due to the cream cheese frosting. Allow 10 to 15 minutes at room temperature before serving for the most properly softened individual cream cheese frosting. The most individual pumpkin puree maintains the most beautifully moist and the most properly soft individual cookie texture throughout the most entire storage period.
Tips to Make This Pumpkin Bread Cookies Recipe
Do not overbake — these individual pumpkin bread cookies are the most properly cakey and the most beautifully soft even when the most fully baked, and the most individual overbaking produces the most dry and the most improperly dense individual result rather than the most gloriously soft and the most properly pillowy individual pumpkin bread cookie texture. The most individual edges should appear the most just set while the most center still looks the most slightly underdone at the most individual moment of individual oven removal.
Use pure pumpkin puree — not pumpkin pie filling which contains additional sugar and spices that unbalance the most carefully calibrated individual spice profile. The most pure individual pumpkin puree provides the most naturally vibrant individual pumpkin flavor and the most essential individual moisture without any the most pre-sweetened or the most pre-spiced interference.
Helpful Notes for This Pumpkin Bread Cookies Recipe
For the most dramatically vibrant individual pumpkin flavor, brown the most individual vegetable oil before adding to the individual wet ingredients — the most slightly browned individual oil contributes the most beautifully caramelized and the most warmly nutty individual flavor notes that most brilliantly complement the most natural pumpkin and the most pumpkin pie spice for the most genuinely extraordinary individual fall cookie character.
Lightly flattening each individual portioned dough ball before baking ensures the most even and the most properly uniform individual baking — the most individual pumpkin bread cookie dough is the most quite thick and the most won’t naturally spread to an even individual thickness without the most gentle individual pre-bake flattening.
Variation of This Pumpkin Bread Cookies Recipe
Maria made a version folding half a cup of chocolate chips through the individual pumpkin bread cookie dough for the most completely extraordinary and the most deeply beloved individual chocolate chip pumpkin bread cookie. Teresa tried a maple frosting version — substituting two tablespoons of pure maple syrup for the same quantity of powdered sugar in the individual cream cheese frosting — for the most completely extraordinary and the most warmly autumnal individual maple cream cheese pumpkin bread cookie.
For a brown butter version, brown the most individual butter for the cream cheese frosting before beating for the most completely extraordinary and the most deeply caramelized individual brown butter cream cheese pumpkin bread cookie frosting. Our Snickerdoodle Cake makes a beautifully equally warmly spiced and equally fall-celebration companion for a complete and wonderful fall spiced dessert collection.
FAQs About This Pumpkin Bread Cookies Recipe
Why are these cookies called pumpkin bread cookies?
These individual cookies are named pumpkin bread cookies because they capture the most authentic individual pumpkin bread individual flavor and the most beautifully cakey individual texture in the most individually portioned individual cookie format — the most individual pumpkin puree produces the most soft and the most pillowy individual texture and the most individual pumpkin bread individual flavor character that is the most distinctly cakey rather than the most conventionally crispy individual cookie texture.
Can I add nuts to these cookies?
Yes — fold half a cup of chopped toasted walnuts or pecans through the individual batter for the most completely extraordinary and the most warmly nutty individual pumpkin walnut bread cookie. The most toasted individual nut pieces provide the most satisfying individual crunch that most beautifully contrasts the most soft and the most pillowy individual cakey pumpkin cookie texture.
Can I freeze these pumpkin bread cookies?
Yes — freeze individual unfrosted cookies in a single individual layer on a parchment-lined baking sheet then transfer to a most sealed individual freezer bag for up to 3 months. Thaw at room temperature and frost with the most fresh individual cream cheese frosting for the most properly fresh individual cream cheese character. Frosted individual cookies can also be frozen — freeze in a single individual layer until the most individually firm then transfer to individual freezer bags.
Conclusion
These Pumpkin Bread Cookies are the most completely extraordinary and the most genuinely beloved soft pillowy fall individual cookies that make every autumn gathering and every pumpkin occasion feel genuinely and completely special through the most warmly spiced pumpkin puree brown sugar individual cookie base and the most silky cream cheese frosting in every single softly individual and completely irresistible pumpkin bread cookie.
We hope they bring the same deeply joyful fall pumpkin bread cookie warmth and the same completely satisfied autumn table to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Pumpkin Bread Cookies The Most Easy Soft Pillowy Pumpkin Puree Spice Brown Sugar Vanilla Cream Cheese Frosting Fall Cookie Recipe
- Total Time: 35 minutes including cooling
- Yield: 18 to 20 cookies 1x
- Diet: Vegetarian
Description
The most extraordinary soft pillowy Pumpkin Bread Cookies made by preheating oven to 350°F lining baking sheets whisking 2 cups flour 1 1/2 tsp pumpkin pie spice 1 tsp baking soda and 1/4 tsp salt whisking 1 cup pure pumpkin puree 3/4 cup packed brown sugar 1/3 cup oil 1 room temperature egg and 1 tsp vanilla until smooth pouring wet into dry folding just combined dough will be thick using cookie scoop to drop 2 inch apart portions gently flattening each slightly with bottom of glass baking 350°F 10 to 12 minutes until edges just set and cookies still slightly soft do not overbake cooling 5 minutes on sheet then on rack completely then beating 6 oz room temperature cream cheese and 1/4 cup room temperature butter smooth adding 2 to 3 cups sifted powdered sugar vanilla optional cinnamon and salt beating fluffy piping or spreading onto completely cooled cookies dusting with pumpkin pie spice. A completely perfect soft pillowy pumpkin puree brown sugar spice cream cheese frosting fall cookie recipe.
Ingredients
2 cups All-Purpose Flour
1 1/2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1/4 tsp Salt
1 cup Pure Pumpkin Puree not pumpkin pie filling
3/4 cup Packed Brown Sugar
1/3 cup Vegetable Oil
1 large Egg room temperature
1 tsp Pure Vanilla Extract
6 oz Full-Fat Brick-Style Cream Cheese room temperature
1/4 cup Unsalted Butter room temperature
2 to 3 cups Powdered Sugar sifted
1/2 tsp Pure Vanilla Extract for frosting
1/2 tsp Cinnamon optional
Pinch of Salt
Instructions
1. Preheat oven to 350°F 175°C. Line baking sheets with parchment.
2. Whisk flour, pumpkin pie spice, baking soda, and salt in large bowl.
3. Whisk pumpkin puree, brown sugar, oil, egg, and vanilla until smooth.
4. Pour wet into dry. Fold just combined. Dough will be thick.
5. Scoop portions 2 inches apart. Gently flatten slightly with bottom of glass.
6. Bake 10 to 12 minutes until edges just set and cookies still slightly soft. Do not overbake.
7. Cool 5 minutes on sheet. Transfer to rack. Cool completely.
8. Beat cream cheese and butter smooth. Add powdered sugar, vanilla, optional cinnamon, and salt. Beat fluffy.
9. Pipe or spread onto completely cooled cookies. Dust with pumpkin pie spice.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies, Fall, Pumpkin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 18g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg
Keywords: pumpkin bread cookies, easy soft pillowy pumpkin bread cookies recipe pumpkin puree brown sugar pumpkin spice cream cheese frosting, best fall pumpkin cookies soft cakey, soft pillowy pumpkin puree brown sugar spice cream cheese frosting fall cookie
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