Nothing welcomes Fall like baking up a batch of Grandma Dorothy's Soft Pumpkin Cookies for dessert! Enjoy with an incredible orange cream cheese frosting.
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream together the butter, sugar, eggs, and pumpkin on medium speed.
Combine the dry ingredients in a medium-sized bowl and stir to combine.
Slow the mixer down to the lowest level and add in the vanilla and then the dry ingredients. Mix until combined.
Drop dough onto a parchment-lined baking sheet. Bake for 12 minutes.
Cream together room temperature butter and cream cheese until light and fluffy.
Add in the powdered sugar, orange zest, and vanilla and mix until combined.
Frost your cooled and amazing cookies!
Make sure the butter, cream cheese, and eggs are room temperature before mixing. Don't have time for that? Microwave the butter and cream cheese in 10 seconds increments until softened. Place eggs in a small bowl of warm water for 5 minutes.
The dough for these soft pumpkin cookies will be fairly sticky. Resist the urge to keep adding more flour, and either use a cookie scoop or a large spoon to turn these into drop cookies.
The cookies will be very soft until completely cooled. Be patient and do wait until they are fully cooled before frosting.