Looking for the perfect fall dessert? These pumpkin cookies with cream cheese frosting are a must-try! Soft, chewy, and full of autumn flavors, these cookies melt in your mouth with every bite. Whether you’re preparing a treat for a cozy evening or serving them at a gathering, these pumpkin cookies will surely be a hit. And the rich cream cheese frosting adds the perfect sweet and tangy touch to each cookie. Let’s dive into how to make these delectable treats!
Table of Contents
Why These Pumpkin Cookies with Cream Cheese Frosting Are the Best
Pumpkin cookies with cream cheese frosting are the ultimate fall dessert. The combination of soft, pillowy cookies with a luscious, creamy frosting makes every bite a delightful experience. This recipe stands out for several reasons:
- Quick and Easy: These cookies come together quickly without the need for chilling the dough.
- Soft and Fluffy Texture: Thanks to the canned pumpkin puree and the right balance of ingredients, the cookies are incredibly soft and moist.
- Versatile and Tasty: The cream cheese frosting brings a perfect balance of sweetness and tanginess, complementing the spices in the cookie dough.
Ingredients for Pumpkin Cookies with Cream Cheese Frosting
These simple ingredients are all you need to make perfect pumpkin cookies:
- Pumpkin Puree: The star ingredient that makes these cookies soft and moist.
- Pumpkin Pie Spice: Adds a warm, spiced flavor to the cookies. You can make your own using cinnamon, ginger, nutmeg, and cloves.
- Unsalted Butter: Ensures the cookies stay tender and flavorful.
- Granulated and Brown Sugar: These two types of sugar create a perfect balance of sweetness and depth.
- Egg: Helps bind the ingredients together and adds moisture.
- Flour, Baking Powder, Baking Soda, Salt: For structure and leavening.
- Vanilla Extract: Enhances the flavor of the cookies and frosting.
Alternative Ingredient Suggestions
- Gluten-Free Flour: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-Free Option: For a dairy-free alternative, use dairy-free butter and a vegan cream cheese substitute for the frosting.
Step-by-Step Instructions for Making Pumpkin Cookies
Making these soft pumpkin cookies is easy and quick. Follow these simple steps:
- Preheat the Oven and Prepare Baking Sheet: Start by preheating your oven to 350°F. Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Prepare the Wet Ingredients: In a stand mixer or using a hand mixer, beat the room-temperature butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until fluffy.
- Add Pumpkin, Egg, and Vanilla: Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and sticky.
- Scoop and Bake: Use a cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake at 350°F for 13-15 minutes or until the edges are set and the cookies are soft and fluffy.
- Cool the Cookies: Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Add vanilla extract and sifted confectioners’ sugar. Mix until fully combined.
- Frost the Cookies: Once the cookies have cooled, frost them generously with the cream cheese frosting using an offset spatula.
Tips & Tricks for Perfect Pumpkin Cookies
- Use a Thick Pumpkin Puree: To ensure your cookies are soft, choose a thick pumpkin puree. Avoid using pumpkin pie filling, as it contains added sugars and spices that can alter the texture.
- Room Temperature Ingredients: For both the cookies and the frosting, make sure the butter and cream cheese are softened but still cool. This helps maintain the perfect consistency.
- Don’t Overbake: For soft and chewy cookies, be sure not to overbake. Remove the cookies from the oven when they’re slightly firm on the edges but still soft in the center.
Pairing Ideas and Variations
These pumpkin cookies with cream cheese frosting are perfect on their own, but they can also be paired with a variety of sides and toppings for different occasions:
- Pair with a Warm Drink: Serve these cookies alongside a cup of hot apple cider or pumpkin spice latte for the ultimate fall treat.
- Try a Gluten-Free Version: Swap out regular flour for a gluten-free flour blend to make this recipe suitable for those with dietary restrictions.
- Add a Touch of Spice: If you like your treats a little spicier, add extra cinnamon or a pinch of cayenne pepper to the frosting for a slight kick.
How to Store and Make-Ahead Tips
To store your pumpkin cookies with cream cheese frosting, place them in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
For make-ahead convenience, you can chill the cookie dough in the refrigerator for up to 24 hours. Bring it to room temperature before baking. You can also freeze the dough for up to 3 months if you want to make the cookies later.
Seasonal and Health Benefits of Pumpkin
Pumpkin is not just delicious; it’s also packed with nutrients. It’s high in vitamin A, which supports eye health, and it contains fiber to help with digestion. Plus, it’s a great source of antioxidants, making these cookies a sweet treat you can feel good about enjoying during the fall season.
Making these pumpkin cookies with cream cheese frosting is a simple and rewarding way to enjoy the flavors of fall. From the soft texture of the cookies to the rich cream cheese frosting, every bite is a little piece of autumn heaven.
Conclusion
These pumpkin cookies with cream cheese frosting are the perfect fall treat to satisfy your sweet tooth. With a soft, pillowy texture and the perfect balance of spice and sweetness, they bring the flavors of autumn right to your kitchen. Whether you’re baking for a family gathering, a cozy night in, or a festive occasion, these cookies are sure to be a crowd-pleaser. And with the added richness of the cream cheese frosting, every bite is pure bliss. Try these easy-to-make cookies today and share the fall joy with your loved ones!
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin puree for this recipe?
Yes, you can use fresh pumpkin puree, but be sure to remove excess moisture. Homemade pumpkin puree tends to be wetter than canned puree, which could result in less fluffy cookies. To avoid this, blot the pumpkin puree with a paper towel before using it in the recipe.
2. How do I make these cookies gluten-free?
To make these pumpkin cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the other ingredients are also gluten-free (check your baking powder and baking soda for any gluten content).
3. Can I freeze the dough for later use?
Yes, you can freeze the cookie dough! Scoop the dough into cookie balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. Bake directly from the freezer, adding an extra minute or two to the baking time.
More Relevant Recipes
- Soft Pumpkin Oatmeal Cookies: A Delicious Fall Treat
- Healthy Pumpkin Oat Cookies
- Brown Sugar Rhubarb Cookies
Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These pumpkin cookies with cream cheese frosting are soft, chewy, and full of autumn flavors. A perfect fall treat, easy to make, and a great addition to any dessert table. The pumpkin cookies melt in your mouth with each bite, complemented by a luscious, creamy frosting.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 ¼ cups canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese, softened but still cool
- ¼ cup unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 ¾ cups sifted confectioners’ sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a stand mixer or using a hand mixer, beat butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until fluffy.
- Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and sticky.
- Use a medium cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake at 350°F for 13-15 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter together until smooth. Add vanilla extract and sifted confectioners’ sugar, mixing until fully combined.
- Once the cookies have cooled, frost them generously with the cream cheese frosting using an offset spatula.
Notes
- For best results, use a thick canned pumpkin puree. Avoid pumpkin pie filling, as it contains added sugars and spices that may alter the texture.
- Ensure that the butter and cream cheese are softened but still cool for a thicker, luscious frosting.
- If the frosting becomes too thin, refrigerate it for 15 minutes, then mix again for a thicker consistency.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store the cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the frosted cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 168 kcal
- Sugar: 16g
- Sodium: 133mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg
