If you’re looking for a cozy, irresistible treat that feels like autumn on a plate, this Pumpkin Cookies with Cream Cheese Frosting Recipe is absolutely the one to try. Soft, spiced pumpkin cookies paired with a luscious, creamy frosting create the perfect balance of warmth and sweetness that’s sure to brighten your day. Whether you’re baking for a holiday gathering, a special snack, or just because, these cookies bring pumpkin spice excitement to a whole new level, complete with that classic tangy cream cheese finish.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients that each play a vital role in creating the rich flavor and tender texture of these pumpkin cookies. From the aromatic spices to the creamy frosting components, every item contributes something special to this delightful autumnal treat.
- 2 cups (284g) all-purpose flour: The base that gives your cookies structure and the right chewiness.
- 1 tsp baking soda: Helps the cookies rise just enough for that perfect soft texture.
- 1/2 tsp baking powder: Adds a gentle lift along with the baking soda.
- 3/4 tsp salt: Balances the sweetness and enhances the spices.
- 1 1/2 tsp ground cinnamon: The star spice, filling your cookies with that warm fall flavor.
- 1/2 tsp ground nutmeg: Adds a hint of nutty, aromatic depth.
- 1/2 tsp ground ginger: Brings a subtle zing that complements the pumpkin perfectly.
- 1/8 tsp ground cloves: A tiny touch for complexity and warmth.
- 10 Tbsp (140g) unsalted butter, softened: Ensures moistness and richness in the cookie dough.
- 3/4 cup (160g) granulated sugar: Sweetens the dough without overpowering the pumpkin flavor.
- 1/2 cup (110g) packed light brown sugar: Adds moisture and caramel undertones.
- 1 large egg: Binds the ingredients and helps create that tender crumb.
- 1 tsp vanilla extract: Enhances all the flavors beautifully.
- 1 cup (243g) canned pumpkin: The heart of the recipe, providing moisture, flavor, and that irresistible pumpkin texture.
- 5 Tbsp (70g) unsalted butter, nearly at room temperature: For the creamy frosting base.
- 4 oz. cream cheese, nearly at room temperature: Adds tang and creaminess to the frosting.
- 2 cups (248g) powdered sugar: Sweetens and thickens the frosting perfectly.
- 1/2 tsp vanilla extract: A finishing touch in the frosting for extra flavor depth.
How to Make Pumpkin Cookies with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. Line your baking sheets with silicone mats or parchment paper to ensure the cookies bake evenly and come off easily without sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This combination of spices is what gives these pumpkin cookies their signature cozy flavor.
Step 3: Combine Wet Ingredients
In a separate bowl, cream the softened butter with both the granulated sugar and light brown sugar until smooth. Then, beat in the egg, canned pumpkin, and vanilla extract until everything is well incorporated and the mixture looks velvety.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently just until everything is combined—overmixing can make the cookies tough, so keep it light and easy for tender results.
Step 5: Shape and Bake the Cookies
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes until the edges are set but the centers remain soft.
Step 6: Make the Cream Cheese Frosting
While the cookies cool, whip together the unsalted butter and cream cheese until fluffy and smooth. Slowly add powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable.
Step 7: Frost and Enjoy
Once the cookies have completely cooled, generously spread the cream cheese frosting over each one. This step transforms these already delicious pumpkin cookies into an unforgettable treat bursting with flavor and charm.
How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a pinch of cinnamon or nutmeg on top of the cream cheese frosting for a simple, aromatic touch that hints at the spices inside. For a bit of texture and visual appeal, chopped pecans or walnuts add a pleasant crunch and nutty flavor.
Side Dishes
Serve these pumpkin cookies alongside a warm cup of spiced chai tea, cinnamon latte, or even a glass of cold milk for a classic comfort combo. They also pair wonderfully with a scoop of vanilla bean ice cream for an indulgent seasonal dessert.
Creative Ways to Present
Arrange your frosted pumpkin cookies on a rustic wooden board or a festive platter with autumn leaves or mini pumpkins as decoration. For parties, stack them in a cookie tower or package individually in decorative bags tied with twine for charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin cookies with cream cheese frosting fresh by storing them in an airtight container in the refrigerator. They will stay moist and delicious for up to 4 days when chilled properly.
Freezing
You can freeze the baked cookies before frosting them by wrapping each cookie individually in plastic wrap and then placing them in a freezer-safe container. Thaw them at room temperature and frost once they’re fully thawed for the best texture.
Reheating
To bring your stored cookies back to life, let them come to room temperature and enjoy them as is, or warm them gently in the microwave for 10 to 15 seconds. Avoid heating the frosted cookies too much so your cream cheese frosting doesn’t melt away.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you’re using fresh pumpkin, roast and puree it until smooth. Make sure it is thoroughly cooked and drained to avoid excess moisture, which can change the cookie texture.
How do I prevent the frosting from being too runny?
If your cream cheese frosting feels runny, try chilling it in the refrigerator for 15 to 30 minutes before frosting the cookies. This helps it firm up, making it easier to spread and ensuring it holds its shape.
Can I substitute the spices?
Feel free to adjust the spices to your liking. For example, more cinnamon or less ginger can tailor the flavor. Just keep the overall balance so the pumpkin flavor stays front and center.
Are these cookies soft or crispy?
This Pumpkin Cookies with Cream Cheese Frosting Recipe yields delightfully soft cookies with a tender crumb, perfectly complemented by the creamy frosting. They are not crispy but melt in your mouth instead.
Can I make this recipe vegan?
To make a vegan version, substitute the butter with a plant-based alternative, use a flax egg instead of a real egg, and opt for dairy-free cream cheese for the frosting. The texture and flavor will be slightly different but still delicious.
Final Thoughts
I can’t recommend this Pumpkin Cookies with Cream Cheese Frosting Recipe enough, especially when the weather turns crisp and you crave that perfect cozy bite. With simple ingredients and straightforward steps, you’ll have a batch of irresistible cookies that bring smiles all around. Give it a try, and watch these autumnal delights become a new favorite in your baking repertoire!
Print
Pumpkin Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft and flavorful Pumpkin Cookies with Cream Cheese Frosting are a perfect autumn treat. Combining warm spices with moist pumpkin, these cookies offer a tender crumb topped with a creamy, tangy frosting that balances sweetness beautifully. Ideal for fall gatherings or cozy afternoons, they bring seasonal flavors to your cookie platter.
Ingredients
Dry Ingredients
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
Wet Ingredients
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
Cream Cheese Frosting
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Combine Wet Ingredients: In a separate bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Then beat in the egg, canned pumpkin, and vanilla extract until fully incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to form the cookie dough.
- Scoop and Bake: Drop rounded tablespoons or use a cookie scoop to place dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes or until the edges are set and a toothpick inserted into the center comes out clean.
- Prepare Cream Cheese Frosting: While cookies cool, beat together the room temperature butter and cream cheese until creamy and fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
- Frost Cookies: Once the cookies have cooled completely, spread the cream cheese frosting evenly over each cookie. Serve and enjoy!
Notes
- Make sure the butter and cream cheese are at room temperature for a smooth frosting.
- Do not overmix the dough to keep cookies tender and soft.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a spicier kick, increase the amount of ground ginger or add a pinch of black pepper.
- You can freeze baked cookies without frosting for up to 3 months; frost after thawing.
