Pumpkin Cookies with Cream Cheese

This pumpkin cookie recipe with cream cheese frosting has been a favorite in my kitchen ever since I wanted a cozy fall treat that captures all the warming spices without fuss. The cookies come out soft and tender with just the right hint of pumpkin flavor, and the frosting adds a creamy tang that makes each bite irresistible.

I first baked these on a chilly October afternoon, and now it’s a tradition with friends whenever the leaves start turning. Everyone always asks for more, which I take as a good sign.

Ingredients

• All-purpose flour: two and a half cups provides structure to the cookies choose unbleached for best texture
• Baking powder: one teaspoon helps the cookies rise for a soft and fluffy texture
• Baking soda: one teaspoon works with the acidic pumpkin to give a tender crumb
• Pumpkin pie spice: one tablespoon plus extra for sprinkling adds warm aromatic notes if possible get fresh ground for the best flavor
• Salt: half teaspoon balances the sweetness and enhances flavors
• Unsalted butter: three quarters cup softened to room temperature for smooth mixing and tender cookies
• Granulated sugar: three quarters cup sweetens the dough and aids browning
• Light brown sugar: half cup adds moisture and a slight caramel flavor
• Canned pumpkin puree: one and a quarter cups provides moisture and that unmistakable pumpkin taste avoid pumpkin pie filling as it has added sugar and spices
• Large egg: one at room temperature binds the dough together
• Pure vanilla extract: one teaspoon brings a lovely depth and sweetness
• Cream cheese: eight ounces softened but still cool ensures creamy frosting without melting
• Unsalted butter: quarter cup softened but still cool creates a smooth rich frosting
• Pure vanilla extract: one teaspoon adds flavor to the frosting
• Confectioners’ sugar: one and three quarters cups sifted for a smooth texture and just the right sweetness in the frosting

Instructions

Sift the Dry Ingredients:

Whisk together the flour baking powder baking soda salt and pumpkin pie spice in a large bowl until well combined. Setting this aside helps distribute the rising agents evenly in the dough.

Cream the Butter and Sugars:

In a stand mixer or with a hand mixer beat the softened butter granulated sugar and light brown sugar on medium-high speed for about three minutes until light and fluffy. This step is crucial for a tender texture and helps incorporate air.

Add the Wet Ingredients:

Mix in the canned pumpkin puree egg and vanilla extract until everything is just combined. Scrape down the bowl if needed to make sure nothing is left unmixed.

Incorporate the Dry Ingredients:

Add the flour mixture to the wet ingredients and mix on low speed just until combined. The dough will be slightly sticky and soft which means you stopped at the right time and the cookies will be tender.

Form and Bake the Cookies:

Use a medium cookie scoop or spoon to place heaping tablespoons of dough about two inches apart on a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 13 to 15 minutes until the edges are set but the centers remain soft. Let cool on the pan for a few minutes then move to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

Beat the cream cheese and butter on medium-high speed until smooth and creamy about 30 seconds. Add the vanilla and sifted confectioners’ sugar then mix again just until combined about another 30 seconds to keep the frosting light and fluffy.

Frost and Garnish:

Spread the frosting evenly over fully cooled cookies using an offset spatula or knife. Sprinkle with a touch of cinnamon for a pretty finishing touch and serve.

These cookies always remind me of cozy evenings sharing treats with close friends during chilly fall nights.

Storage Tips

Store cooled cookies in an airtight container layered between parchment paper to keep the frosting intact. They stay fresh on the counter for about three days. Refrigerate if you want to keep them longer but allow to come back to room temperature before serving for the best texture. You can also freeze baked cookies without frosting for up to three months. Thaw fully then frost before serving.

Ingredient Substitutions

If you do not have canned pumpkin puree you can use sweet potato or butternut squash puree with similar results. Light brown sugar can be swapped with molasses mixed into granulated sugar for a richer flavor. Use dairy-free butter and cream cheese alternatives to make these vegan friendly though texture may be slightly different.

Serving Suggestions

These cookies are wonderful with a hot cup of coffee or chai tea. They also pair nicely with a scoop of vanilla ice cream for a dessert twist. For a festive touch add chopped pecans or walnuts on top of the frosting or folded into the dough.

This recipe brings the perfect cozy flavor for fall that everyone loves with easy steps to follow.

FAQs about Recipes

→ What type of flour is used for the cookies?

All-purpose flour provides the structure needed for soft, tender pumpkin cookies.

→ How do you achieve the soft texture in the cookies?

Using pumpkin puree and a balance of granulated and brown sugar creates moist, soft cookies.

→ Can I make the frosting ahead of time?

Yes, the cream cheese frosting can be prepared in advance and refrigerated until ready to spread.

→ What is the purpose of pumpkin pie spice in the dough?

Pumpkin pie spice blends warm spices like cinnamon, nutmeg, and cloves, enhancing the cookies' autumn flavor.

→ How should the cookies be cooled before frosting?

Allow cookies to cool completely on a wire rack to ensure the frosting doesn't melt when applied.