These pumpkin cookies are soft and tasty, topped with a creamy, sweet cream cheese frosting. Perfect for fall or any time you crave something cozy and sweet!
Honestly, who can resist a cookie that tastes like autumn? I love sharing these at gatherings because they disappear fast. Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great, but if you have fresh pumpkin, you can roast it and blend it for a fresh flavor. Just make sure to remove all the seeds and skin!
Butter: Unsalted butter is best, as it gives you control over the saltiness. If you need a dairy-free option, try using coconut oil or a vegan butter substitute.
Granulated Sugar: Regular sugar is perfect, but if you want a deeper flavor, you could use brown sugar. It will add a bit of moisture and a caramel-like taste.
Pumpkin Pie Spice: This spice mix is wonderful for flavor, but you can make your own using cinnamon, nutmeg, ginger, and cloves if you have them. Adjust to your taste!
How Do I Get Soft Cookies?
To achieve soft cookies, pay attention to how you mix the dough. Mixing just until combined is key; this helps keep the cookies from becoming tough.
- Start by creaming butter and sugar until fluffy. This adds air into the mix.
- Don’t over-bake the cookies; check around 12 minutes. They should look slightly underbaked when you take them out.
- Let them cool on a wire rack. This allows them to set without losing moisture.
With these tips, your cookies will turn out soft and delicious every time! Enjoy baking them!
How to Make Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional: a pinch of ground cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. After baking, you’ll need to let the cookies cool completely before adding the frosting. So, in total, you should allow about 1 hour to bake and cool the cookies, plus extra time for decorating. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a whisk to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Mix in the Wet Ingredients:
Add in the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture. Beat on medium speed until everything is well combined and smooth.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures even distribution of the baking agents and spices.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Stir gently with a spatula or a wooden spoon until just combined. Be careful not to overmix as this could make the cookies tough.
6. Scoop the Cookies:
Using a tablespoon or a cookie scoop, portion out the cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each scoop to allow room for spreading.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies are done when the edges are set and a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on a wire rack. It’s important they cool completely before frosting!
9. Make the Cream Cheese Frosting:
While the cookies cool, prepare the frosting. In a mixing bowl, combine the softened cream cheese and butter. Beat until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to mix until the frosting is fluffy.
10. Frost the Cookies:
After the cookies are completely cool, use a piping bag or a spatula to spread a generous amount of cream cheese frosting on each cookie. Feel free to create a swirl pattern for a pretty touch!
11. Garnish the Cookies:
If desired, sprinkle a little ground cinnamon or pumpkin pie spice on top of the frosting for a festive finish.
12. Serve and Enjoy:
Your Pumpkin Cream Cheese Frosted Cookies are ready to be served! Enjoy these soft, flavorful treats with friends and family, or indulge all on your own!
This recipe yields about 18-24 cookies, depending on your scoop size. They’re perfect for cozy gatherings or just an afternoon snack!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just roast and puree your fresh pumpkin before measuring out 1 cup. Make sure to remove the skin and seeds, and blend it until smooth for the best results.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week or freeze them for up to 3 months!
Can I Make the Frosting in Advance?
Absolutely! You can prepare the cream cheese frosting a day in advance. Just store it in the fridge in an airtight container. When ready to use, let it soften a bit at room temperature before spreading it on the cookies.
Can I Use a Different Type of Frosting?
Certainly! If cream cheese isn’t your favorite, you can use a buttercream frosting or a simple glaze made of powdered sugar and milk. Just adjust the sweetness to your liking!
