As soon as autumn arrives, my mind goes straight to all things pumpkin. There’s something so comforting about the warm spices and the rich taste of pumpkin in baked goods. Today, I’m excited to share two amazing pumpkin cookie recipes that you absolutely need to try this season.
These recipes both feature pumpkin and cream cheese, a pairing I think is just perfect. Whether you like a surprise creamy filling or a generous topping, I have you covered. Get ready to bake some delicious pumpkin cookies!
Jump to Recipe:
Pumpkin Cheesecake Cream Cheese Filled Cookies
These soft pumpkin cookies have a wonderful surprise inside: a creamy cheesecake filling. They are a delightful way to enjoy autumn flavors in a single treat.
Pumpkin Cheesecake Cookie Tips
- Cream Cheese Filling: Make sure your cream cheese is softened for a smooth mix. Keep the filling chilled before you put it into the cookie dough.
- Pumpkin Puree: Always use plain pumpkin puree from a can, not pumpkin pie filling. This lets you control the spice and sweetness in your cookies.
- Chilling Dough: Chilling the dough helps these filled cookies hold their shape better during baking. It makes them easier to handle too.
Ingredients for Pumpkin Cheesecake Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
⏱️ Time: 50 minutes🍽️ Yields: 20 cookies
Making Pumpkin Cheesecake Cookies
Step 1: Prep the Cream Cheese Filling
In a small bowl, beat the softened cream cheese with powdered sugar and a tiny bit of vanilla extract until it’s smooth. Cover the bowl and put it in the refrigerator to chill while you make the cookie dough. This helps it firm up.
Step 2: Make the Pumpkin Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Beat in the egg, then the vanilla extract, and finally the pumpkin puree until everything is well mixed. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 3: Assemble and Chill the Cookies
Take small portions of the chilled cream cheese filling and roll them into small balls. Take a spoonful of cookie dough, flatten it in your hand, place a cream cheese ball in the center, and carefully wrap the dough around it, sealing any seams. Place the filled cookie dough balls on a baking sheet lined with parchment paper. Chill the assembled cookies for at least 30 minutes. Preheat your oven to 375°F (190°C) while they chill.
Step 4: Bake the Pumpkin Cookies
Bake the chilled cookies for 10-12 minutes, or until the edges are lightly golden and set. The centers might look a little soft, but they will firm up as they cool. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
Because of the cream cheese filling, it’s best to store these cookies in an airtight container in the refrigerator. They taste great slightly chilled!
Pumpkin Cream Cheese Frosted Cookies
These soft pumpkin cookies are topped with a generous layer of tangy cream cheese frosting. It’s a wonderful fall classic that brings a smile to everyone’s face.
Pumpkin Frosted Cookie Baking Tips
- Keep Them Soft: To make sure your pumpkin cookies stay soft and chewy, be careful not to overbake them. They should just be set at the edges.
- Room Temperature Ingredients: For the smoothest cream cheese frosting, make sure both your butter and cream cheese are at room temperature. This helps avoid lumps.
- Cool Completely: Always wait until your cookies are completely cool before adding the frosting. Warm cookies will melt the frosting.
Ingredients for Pumpkin Frosted Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup pumpkin puree
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 2 cups powdered sugar
- ½ tsp vanilla extract
⏱️ Time: 45 minutes🍽️ Yields: 2 dozen cookies
Making Pumpkin Frosted Cookies
Step 1: Prepare the Pumpkin Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract, then stir in the pumpkin puree. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Bake and Cool the Cookies
Drop rounded spoonfuls of cookie dough onto your prepared baking sheet, leaving some space between each one. Bake for 10-12 minutes, or until the edges are lightly set and the cookies look slightly puffed. They should still be soft in the center. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This is very important before frosting.
Step 3: Make the Cream Cheese Frosting
In a medium bowl, beat together the softened cream cheese and softened butter until the mixture is smooth and fluffy. Slowly add the powdered sugar, one cup at a time, beating until fully mixed. Stir in the vanilla extract. Continue to beat on medium speed until the frosting is light and creamy.
Step 4: Frost the Cookies
Once your pumpkin cookies are completely cool, use a small offset spatula or a knife to spread a generous amount of the cream cheese frosting onto each one. You can also pipe the frosting for a fancier look.
📝 Final Note
For the best taste, store these frosted cookies in an airtight container in the refrigerator. Take them out about 15-20 minutes before serving to let the frosting soften a little.