These pumpkin cream cheese frosted cookies are soft, spiced, and super delicious. They have the perfect mix of pumpkin flavor and a smooth, creamy topping that makes them hard to resist!
Who can say no to a cookie that’s a little cake-like and a lot happy? I love these for fall gatherings, or just because it’s a Tuesday! They’ll make your kitchen smell amazing too!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for balanced flavor. If you need a dairy-free option, use a plant-based butter or coconut oil. Just ensure it’s softened for easy mixing.
Pumpkin Puree: Always opt for canned pumpkin puree, not pumpkin pie filling. You can also make your own by roasting and pureeing fresh pumpkin for a fresher flavor.
Flour: All-purpose flour works great for cookies. If you’re looking for a gluten-free option, substitute with a 1:1 gluten-free flour blend. It’ll still be delicious!
Cream Cheese: If you can’t find cream cheese, a mascarpone or Greek yogurt can work in frosting. They’ll taste delightful, though the texture will vary slightly.
How Do I Make Sure My Cookies Are Soft and Chewy?
The key to achieving soft and chewy cookies is not overbaking them. It’s important to take them out of the oven when the edges are set but the centers are still soft. They will continue to cook while cooling!
- Use an oven thermometer to ensure your oven is at the right temperature.
- For a creamier texture, chill the dough for about 30 minutes before baking; this helps to prevent spreading.
- Measure flour correctly by spooning it into the measuring cup and leveling it off—don’t scoop it directly from the bag.
Enjoy baking these cookies, and feel free to adjust spices or sweetness to match your taste! Happy baking!
Delicious Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Optional: ground cinnamon or nutmeg for garnish
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prep and around 12–15 minutes for baking. Allow an extra 30 minutes for the cookies to cool completely before frosting. In total, you’re looking at about 1 hour to have these delightful cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer (or a whisk if you’re feeling strong!) to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy—this usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Next, mix in the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Stir well until everything is fully combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves) until well blended.
5. Mix Wet and Dry Ingredients:
Gradually pour the dry ingredients into the wet mixture. Stir gently just until everything is combined. Be careful not to overmix; a few flour streaks are okay!
6. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies:
Pop the sheets into the preheated oven and bake for about 12–15 minutes. The edges should be set, and the tops just firm. Remember, they’ll continue to firm up as they cool!
8. Cool the Cookies:
Once baked, remove the sheets from the oven and let the cookies cool on the sheets for about 5 minutes. After that, transfer them to wire racks to cool completely.
9. Make the Cream Cheese Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Then, slowly add the sifted powdered sugar and vanilla extract. Mix on medium speed until it’s fluffy and well combined.
10. Frost the Cookies:
After the cookies are completely cool, generously frost each cookie with the cream cheese frosting using a spatula or piping bag for a nice swirl.
11. Garnish (Optional):
If you’d like, sprinkle a little ground cinnamon or nutmeg on top of the frosted cookies for that extra festive touch!
12. Serve and Enjoy:
Serve the cookies right away or store them in the fridge until ready to serve. For the best flavor and texture, let them come to room temperature before enjoying.
There you go! Enjoy these soft, spiced pumpkin cookies topped with luscious cream cheese frosting—perfect for any fall occasion or cozy treat any time of the year!
Can I Substitute the Cream Cheese in the Frosting?
Yes! If you don’t have cream cheese, you can use mascarpone cheese or even Greek yogurt. Just keep in mind that using yogurt will make the frosting a bit tangier and less thick, so adjust the powdered sugar for the desired texture.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a pumpkin until soft, scoop out the flesh, and puree it until smooth. Make sure to measure out one cup after it’s pureed, and avoid using pumpkin pie filling.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze them! Place layered parchment paper between the cookies and seal them in a freezer-safe container for up to three months.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Just wrap it tightly in plastic wrap and refrigerate it for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 15 minutes before scooping and baking.