Soft Pumpkin Cookies

    Celebrate the cozy flavors of the season with these irresistible Soft Pumpkin Cookies, made extra special with Bonne Maman® Pumpkin Pie Filling. This recipe transforms the classic warmth of pumpkin spice into a pillowy–soft cookie topped with a luscious Cream Cheese Frosting. Whether you’re baking for a fall gathering or holiday party or simply craving something sweet and festive, these cookies deliver all the comforting richness of homemade pumpkin pie in every bite. 

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    Soft Pumpkin Cookies

    Makes about 28 cookies 

    Ingredients

    • 1 (21.1-ounce) jar Bonne Maman® Pumpkin Pie Filling
    • 2 cups (440 grams) firmly packed light brown sugar
    • 1 cup (227 grams) unsalted butter, melted
    • ½ cup (100 grams) granulated sugar
    • 2 teaspoons (8 grams) vanilla extract
    • 4¾ cups (594 grams) all-purpose flour
    • 1 teaspoon (5 grams) baking powder
    • 1 teaspoon (3 grams) kosher salt
    • ½ teaspoon (3 grams) baking soda
    • Cream Cheese Frosting (recipe follows)
    • Garnish: pumpkin pie spice

    Instructions

    • Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
    • In a large bowl, whisk together Bonne Maman® Pumpkin Pie Filling, brown sugar, melted butter, granulated sugar, and vanilla.
    • In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Fold flour mixture into pumpkin mixture until just combined and no dry streaks remain.
    • Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), and place 2 inches apart on prepared pans. (Dough will be soft. If too soft to scoop, let stand for 5 minutes to firm up.)
    • Bake, one pan at a time, until top and edges are set, about 20 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
    • Spread Cream Cheese Frosting onto cooled cookies. Garnish with pie spice, if desired. Refrigerate in an airtight container for up to 3 days.
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    Cream Cheese Frosting

    Makes about 2½ cups 

    Ingredients

    • 10 ounces (283 grams) cream cheese, softened
    • ⅓ cup (70 grams) unsalted butter, softened
    • 3¼ cups (390 grams) confectioners’ sugar
    • ½ teaspoon (2 grams) vanilla extract
    • ¼ teaspoon kosher salt

    Instructions

    • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium-low speed until smooth and combined, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Beat in vanilla and salt. Beat at medium speed until pale and creamy, 2 to 3 minutes. Use immediately.

    The post Soft Pumpkin Cookies first appeared on Bake from Scratch.

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