This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. We only recommend products we trust.
Pumpkin Cookies with Cream Cheese Frosting
There’s something incredibly comforting about the scent of freshly baked pumpkin cookies wafting through the house, especially on a brisk autumn day. If you’ve ever found yourself craving a sweet treat that captures all the essence of fall, look no further than these delightful Pumpkin Cookies with Cream Cheese Frosting. What makes this recipe truly special is the soft, fluffy texture of the cookies paired with the creamy, tangy frosting, making it a perfect match for those cozy evenings with family. Here’s everything you need to know to make it tonight. You may also find Pumpkin Cupcakes Cream Cheese Frosting useful.
Why You’ll Love This Recipe
- Soft, fluffy texture that melts in your mouth.
- Rich pumpkin flavor enhanced with warm spices.
- Easy to prepare with simple ingredients found in any pantry.
- Kid-approved dessert that the whole family will love.
- Perfect for gatherings, as they are easy to share and serve.
- The cream cheese frosting adds a delightful tang, balancing the sweetness of the cookies.
Ingredients
For the Cookies:
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter (room temperature)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 1/4 cups (305 g) canned pumpkin puree
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
- 8 ounces (1 brick or 226 g) block-style cream cheese (softened but still cool)
- 1/4 cup (56 g) unsalted butter (softened but still cool)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (210 g) confectioners’ sugar (sifted)
Step-by-Step Instructions
-
Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside. You may also find Best Pumpkin Cream Cheese Swirl Muffins useful.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this mixture aside for later.
-
In the bowl of a stand mixer (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, which should take about 3 minutes.
-
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined. Make sure to scrape the bottom and sides of the bowl if necessary.
-
Gradually add the flour mixture to the wet ingredients, mixing just until combined. The dough will be a little sticky and soft, which is perfect for fluffy cookies.
-
Using a medium cookie scoop or a spoon, scoop a heaping tablespoon of dough and place it on the prepared baking sheet, making sure to space the cookies about 2 inches apart.
-
Bake the cookies at 350° F for 13 to 15 minutes or until the edges are set and the cookies are soft and fluffy. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
-
For the cream cheese frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, approximately 30 seconds.
-
Add the vanilla extract and confectioners’ sugar, mixing just until combined, which should take about another 30 seconds.
-
Once the cookies are completely cooled, use an offset spatula or a knife to frost them generously with the cream cheese frosting. For an extra touch, garnish with a sprinkle of cinnamon before serving.
Pro Tips & Variations
- Chill the dough: If you have the time, chill the cookie dough for about 30 minutes before baking. This can help the cookies keep their shape and enhance the flavor.
- Add nuts or chocolate chips: For a delightful twist, consider folding in some chopped walnuts or chocolate chips before scooping the dough.
- Easy swaps: You can make a dairy-free version by substituting the butter with a plant-based butter and using a dairy-free cream cheese for frosting.
- Air fryer option: Yes, you can bake these cookies in an air fryer! Set the temperature to 320° F and bake for about 10-12 minutes.
Storage & Reheating
Store any leftover pumpkin cookies in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze the cookies (without frosting) for up to three months. When you’re ready to enjoy them, simply let them thaw at room temperature and frost them just before serving.
FAQ
-
Can I use fresh pumpkin instead of canned?
Yes, if you have fresh pumpkin, just ensure it’s cooked and pureed smoothly before using it in the recipe. -
Can I make this ahead of time?
Absolutely! You can make the cookies a day in advance and frost them the same day you plan to serve them. -
What can I serve with these cookies?
These cookies pair wonderfully with a warm cup of coffee or tea, making them a perfect afternoon snack. -
Can I use different spices?
Yes, feel free to mix up the spices! You could add nutmeg, ginger, or even a bit of maple syrup for additional flavor. -
Are these cookies gluten-free?
You can make a gluten-free version by using a 1:1 gluten-free baking flour mix. -
How do I know when they are done baking?
The cookies should be soft to the touch and the edges should be lightly golden. They will continue to firm up as they cool.
Conclusion
Baking these Pumpkin Cookies with Cream Cheese Frosting is a wonderful way to celebrate the flavors of fall. Not only are they delicious, but they also bring a cozy, comforting feeling to any gathering. If you’re curious about other pumpkin-inspired treats, you might want to check out this Pumpkin Cookies with Cream Cheese Frosting or explore the Pumpkin Cookies with Cream Cheese Frosting (The World’s Best!). Happy baking!
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
For the Cookies
- 2.5 cups 2 1/2 cups all-purpose flour
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon baking soda
- 1 tablespoon 1 tablespoon pumpkin pie spice plus extra for sprinkling
- 0.5 teaspoon 1/2 teaspoon salt
- 0.75 cup 3/4 cup unsalted butter (room temperature)
- 0.75 cup 3/4 cup granulated sugar
- 0.5 cup 1/2 cup packed light brown sugar
- 1.25 cups 1 1/4 cups canned pumpkin puree
- 1 large 1 large egg (room temperature)
- 1 teaspoon 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting
- 8 ounces 8 ounces block-style cream cheese (softened but still cool)
- 0.25 cup 1/4 cup unsalted butter (softened but still cool)
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1.75 cups 1 3/4 cups confectioners’ sugar (sifted)
Instructions
Preparation
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this mixture aside for later.
- In the bowl of a stand mixer (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined, scraping the bottom and sides of the bowl as necessary.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. The dough will be a bit sticky and soft.
- Using a medium cookie scoop or spoon, scoop a heaping tablespoon of dough and place it on the prepared baking sheet, spacing the cookies about 2 inches apart.
Baking
- Bake the cookies at 350°F for 13-15 minutes or until the edges are set and the cookies are soft and fluffy.
- Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- For the cream cheese frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, about 30 seconds.
- Add the vanilla extract and confectioners’ sugar, mixing just until combined, about another 30 seconds.
- Once the cookies are completely cooled, frost them generously with the cream cheese frosting and optionally garnish with cinnamon before serving.