Nothing says fall like the warm, comforting aroma of pumpkin spice filling your kitchen. These pumpkin cookies with cream cheese frosting are the perfect blend of soft, pillowy texture and creamy sweetness. Ideal for any autumn gathering, these cookies are quick to make and bursting with seasonal flavor. Whether you’re preparing a cozy treat for a weekend brunch or looking for the perfect cookie to share, this recipe will become your go-to.
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Why These Pumpkin Cookies are Perfect for Fall
Pumpkin cookies with cream cheese frosting are an irresistible combination that perfectly captures the essence of autumn. Their soft, melt-in-your-mouth texture is the result of using canned pumpkin purée, which ensures moisture and a rich pumpkin flavor. The addition of homemade pumpkin pie spice elevates the cookies, creating a comforting, warm flavor. These cookies are not only delicious but also easy to make, as the dough doesn’t require chilling, meaning you can have fresh cookies in no time. The cream cheese frosting adds a tangy sweetness that balances out the spiciness of the pumpkin, making each bite a delightful treat.
Ingredients for Pumpkin Cookies with Cream Cheese Frosting
Before you dive into baking, make sure you have the following ingredients on hand. Each component contributes to the overall flavor and texture of the cookies.
For the Pumpkin Cookies:
• Pumpkin Purée: Provides the moist, soft texture and the characteristic pumpkin flavor.
• All-Purpose Flour: Creates the base for the dough, giving the cookies structure.
• Baking Powder & Baking Soda: These leavening agents ensure the cookies rise and stay soft.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that gives these cookies their signature warm, spicy flavor.
• Unsalted Butter: Adds richness and ensures the dough mixes smoothly.
• Granulated Sugar & Brown Sugar: The combination provides sweetness and moisture.
• Egg: Binds the dough together and helps with the texture.
• Vanilla Extract: Enhances the overall flavor with a touch of sweetness.
For the Cream Cheese Frosting:
• Cream Cheese: Forms the base of the frosting, offering a rich, tangy flavor.
• Unsalted Butter: Provides creaminess and stability to the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla Extract: Adds flavor to the frosting, balancing the tanginess of the cream cheese.
Alternative Ingredient Suggestions
• Coconut Oil: If you’re looking for a dairy-free option, you can swap out the butter for coconut oil. It will create a slightly different texture but still keep the cookies moist and soft.
• Maple Syrup: For a natural, autumn-inspired twist, replace the granulated sugar with maple syrup to infuse a subtle maple flavor into the cookies.
• Gluten-Free Flour: To make this recipe gluten-free, simply use a gluten-free all-purpose flour blend in place of regular flour. This ensures the cookies remain just as soft and delicious.
Step-by-Step Instructions for Pumpkin Cookies with Cream Cheese Frosting
How to Make the Pumpkin Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this mixture aside.
- Mix the wet ingredients: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin purée, egg, and vanilla extract, mixing until fully combined.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and slightly sticky.
- Shape the cookies: Use a medium-sized cookie scoop to form heaping tablespoons of dough. Roll them into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the cookies in the oven and bake for 13 to 15 minutes, or until the edges are set and the cookies are soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Make the Cream Cheese Frosting:
- Beat the cream cheese and butter together in a medium bowl on medium-high speed until smooth and creamy, about 30 seconds.
- Add powdered sugar and vanilla extract: Add the sifted powdered sugar and vanilla extract to the cream cheese mixture, mixing until fully combined. The frosting should be thick and smooth.
- Frost the cookies: Once the cookies are completely cool, use an offset spatula or butter knife to spread the cream cheese frosting evenly on each cookie. Garnish with a light sprinkle of cinnamon for extra flavor.
Tips & Tricks for Perfect Pumpkin Cookies
• Choose the right pumpkin purée: Opt for a thicker canned pumpkin purée (like Libby’s) for the best texture. If your purée is too watery, blot it with a paper towel before using.
• Perfect frosting consistency: Ensure the cream cheese and butter are softened but still cool. If the frosting becomes too runny, refrigerate it for 15 minutes before mixing again.
• Cookie dough texture: If your dough is too sticky to handle, add a little extra flour to make it easier to scoop. However, be careful not to add too much flour, as this could make the cookies dense.
Variations and Pairing Ideas for Pumpkin Cookies with Cream Cheese Frosting
These pumpkin cookies can be paired with various side dishes or toppings to enhance their flavor. Try serving them with a warm cup of spiced chai tea or coffee for a cozy, autumn-inspired treat.
Variations:
• Spicy Kick: Add a pinch of cayenne pepper or chili powder to the cookie dough for a spicy twist.
• Nutty Addition: Fold in chopped walnuts or pecans for added texture and flavor.
• Make-Ahead: You can chill the cookie dough for up to 24 hours before baking. This allows the flavors to meld together and results in even softer cookies.
Storage:
Store these frosted pumpkin cookies in an airtight container in the refrigerator for up to 5 days. The frosting will stay fresh, and the cookies will retain their softness.
Why Pumpkin Cookies with Cream Cheese Frosting Are a Fall Essential
These pumpkin cookies with cream cheese frosting are more than just a dessert—they’re an invitation to embrace the flavors of fall. The combination of soft cookies and rich frosting makes them the perfect treat for chilly days, family gatherings, or a simple afternoon snack. With this easy recipe, you can enjoy all the seasonal flavors with minimal effort. Try them today and indulge in a fall classic that’s sure to become a favorite!
Conclusion: Why You’ll Love Pumpkin Cookies with Cream Cheese Frosting
Pumpkin cookies with cream cheese frosting are a must-try fall treat. Their soft, pillowy texture, paired with a luscious, tangy cream cheese frosting, creates the perfect balance of sweetness and spice. These cookies are not only easy to make, but they also capture the essence of autumn in every bite. Whether you’re baking them for a special occasion, a fall gathering, or simply to enjoy with a cup of coffee, these cookies are sure to become a family favorite. Plus, with their simple ingredients and quick prep time, you’ll be able to enjoy these delightful treats without any hassle. So, preheat your oven and start baking these irresistible pumpkin cookies today!
FAQ About Pumpkin Cookies with Cream Cheese Frosting
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin purée in place of canned pumpkin. However, ensure you cook and mash the pumpkin until it’s thick and not watery. If the consistency is too runny, blot it with a paper towel to prevent it from affecting the texture of the cookies.
Can I make these cookies gluten-free?
Absolutely! To make gluten-free pumpkin cookies with cream cheese frosting, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend you use includes xanthan gum to maintain the proper texture.
How do I store leftover pumpkin cookies with cream cheese frosting?
To keep your pumpkin cookies fresh, store them in an airtight container in the refrigerator for up to 5 days. The cool temperature will help the frosting stay firm while keeping the cookies soft and moist.
More Relevant Recipes
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Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 30 cookies 1x
Description
These pumpkin cookies with cream cheese frosting are a perfect autumn treat. Soft, flavorful, and easy to make, they bring the warmth of fall to your taste buds. The cookies are pillowy and moist thanks to canned pumpkin purée, while the creamy frosting balances out the spiced pumpkin flavor.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 ¼ cups canned pumpkin purée
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces block-style cream cheese, softened but still cool
- ¼ cup unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 ¾ cups powdered sugar, sifted
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin purée, egg, and vanilla extract, mixing until fully combined.
- Slowly add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and sticky.
- Scoop a heaping tablespoon of dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 13 to 15 minutes or until the edges are set and the cookies are soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter on medium-high speed until smooth. Add the vanilla extract and powdered sugar, mixing until fully combined.
- Once the cookies are completely cool, frost them using an offset spatula or butter knife. Garnish with a light sprinkle of cinnamon if desired.
Notes
- Use a thicker pumpkin purée for softer cookies. If using homemade pumpkin purée, blot it with a paper towel to remove excess moisture.
- If the frosting becomes too runny, refrigerate it for 15 minutes and then mix again to thicken it.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For gluten-free cookies, swap the all-purpose flour with a gluten-free flour blend.
- Freeze the cookie dough for up to 3 months for a convenient make-ahead option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 168 kcal
- Sugar: 16 g
- Sodium: 133 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
