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.

Pumpkin Cookies with Cream Cheese Frosting Recipe

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

Scale

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

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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