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.

Pumpkin Bread Cookies Easy Soft Spiced Cream Cheese Frosting

Name: Pumpkin Bread Cookies The Most Easy Soft Pillowy Pumpkin Puree Spice Brown Sugar Vanilla Cream Cheese Frosting Fall Cookie Recipe
Prep time: 12 min
Cook time: 12 min
Total time: PT-497148H59M4S
Cuisine: American
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

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

Scale

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