These soft cookies are packed with pumpkin flavor and creamy cream cheese frosting that makes them extra special! Perfect for cozy fall days or whenever you need a sweet treat.
I love biting into these cookies and tasting the smooth frosting on top. They are so easy to bake that I often whip them up just to make my friends smile! 🍪🎃
Key Ingredients & Substitutions
Canned Pumpkin Purée: This is essential for flavor and moisture. Make sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. If fresh pumpkin is available, you can roast and purée it instead.
Granulated Sugar: This sweetens your cookies. For a twist, you can use brown sugar for added depth or coconut sugar as a healthier option.
All-Purpose Flour: Basic for the cookie structure. If you need a gluten-free option, almond flour or a gluten-free 1:1 blend works well, but the texture may vary slightly.
Ground Spices: Cinnamon, ginger, nutmeg, and cloves create that cozy fall flavor. If you’re short on some spices, pumpkin pie spice can be used as a complete substitute.
Cream Cheese: This brings richness to the frosting. If you prefer a non-dairy option, try using a dairy-free cream cheese.
How Do I Ensure My Cookies Are Soft and Chewy?
To get soft cookies, avoid overmixing the dough after adding the dry ingredients. Overmixing can lead to tough cookies. Also, baking them until just set and letting them cool on a wire rack helps maintain their chewy texture.
- When baking, check them at the 12-minute mark. They should be lightly golden but still soft in the center.
- Make sure to cool them completely before adding frosting to prevent it from melting off.
By using these tips and being mindful of your ingredients and techniques, you’ll create perfectly soft Pumpkin Cream Cheese Frosted Cookies that everyone will love!
How to Make Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Optional: a pinch of cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This lovely pumpkin cookie recipe takes about 20 minutes to prepare and 12-15 minutes to bake. After baking, allow the cookies to cool completely before adding the frosting, which takes an additional 10 minutes. Overall, you’ll be savoring these sweet treats in about 45 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone mats, making your cleanup easy later!
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar. Mix them until the mixture is light and fluffy, about 2-3 minutes. Then, add in the pumpkin purée, egg, and vanilla extract. Beat everything together until well combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the delicious spices: cinnamon, ginger, nutmeg, and cloves. This blend is what gives the cookies their warm flavor!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix, or your cookies might get tough!
5. Shape and Bake the Cookies:
Using a tablespoon or cookie scoop, drop dollops of the dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie. Bake them in the preheated oven for 12-15 minutes, until they’re set and have lightly golden edges.
6. Cool Completely:
Once baked, take the cookies out of the oven and let them cool on a wire rack. It’s essential that they’re completely cool before frosting, or the frosting will melt away!
7. Make the Cream Cheese Frosting:
In a medium bowl, beat together the softened cream cheese and unsalted butter until it’s smooth and creamy. Then, add the vanilla extract and gradually mix in the powdered sugar until you have a thick and spreadable frosting.
8. Frost the Cookies:
Once the cookies are cool, generously pipe or spread the cream cheese frosting on top of each one. Take your time to make them look nice!
9. Add Some Finishing Touches:
If you like, dust the frosted cookies with a pinch of cinnamon or pumpkin pie spice for that extra flavor. It also makes them look beautiful!
10. Serve or Store:
Enjoy your cookies immediately, or store them in the refrigerator to keep the frosting firm. If you refrigerate them, remember to let the cookies sit at room temperature for a few minutes before serving.
Now you’re all set to enjoy these delightful pumpkin cream cheese frosted cookies! Happy baking! 🎃🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and purée it to use in this recipe. Just be sure to cook it well to achieve the right consistency.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cookies will stay fresh, and the frosting will remain firm, ensuring every bite is delicious!
What If I Don’t Have All the Spices?
No worries! If you’re missing some spices like ginger or cloves, you can substitute with pumpkin pie spice for a similar flavor profile. Use about 2 teaspoons to replace the individual spices in the recipe.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just bring it to room temperature before scooping and baking. This helps with even baking and texture!
