Soft Pumpkin Cookies - Bake from Scratch

      Embrace the delightful flavors of the season with these mouthwatering Soft Pumpkin Cookies, enhanced with Bonne Maman® Pumpkin Pie Filling. This recipe takes the traditional warmth of pumpkin spice and turns it into a soft cookie adorned with a rich Cream Cheese Frosting. Whether you're preparing for a fall get-together, a holiday celebration, or simply yearning for something sweet and festive, these cookies contain all the comforting indulgence of homemade pumpkin pie in every bite.

      Yields about 28 cookies

      - 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 below)

      - Garnish: pumpkin pie spice

      Preheat the oven to 350°F (180°C). Prepare rimmed baking sheets by lining them with parchment paper. In a large bowl, combine the Bonne Maman® Pumpkin Pie Filling, brown sugar, melted butter, granulated sugar, and vanilla by whisking together. In a medium bowl, mix the flour, baking powder, salt, and baking soda. Gently incorporate this flour mixture into the pumpkin mixture until just mixed and there are no dry streaks. Using a 3-tablespoon spring-loaded scoop, portion out the dough (approximately 50 grams each) and space them 2 inches apart on the prepared sheets. (The dough will be soft; if it's too soft to scoop, let it sit for 5 minutes to firm up.) Bake one sheet at a time until the tops and edges are set, around 20 minutes. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost the cooled cookies with Cream Cheese Frosting and, if desired, sprinkle with pie spice. Store in an airtight container in the refrigerator for up to 3 days.

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      Cream Cheese Frosting

      Yields about 2½ cups

      - 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

      In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter at medium-low speed until smooth, about 2 to 3 minutes, stopping to scrape the sides of the bowl as needed. With the mixer on low speed, gradually add the confectioners’ sugar, mixing until combined. Then incorporate the vanilla and salt. Increase to medium speed and beat until the mixture is pale and creamy, about 2 to 3 more minutes. Use immediately.

      We'd love to hear your thoughts!