These Pumpkin Cream Cheese Frosted Cookies are soft, tender, and packed with the warm flavors of fall. The cream cheese frosting makes them even more inviting and delicious!
Everyone loves a good cookie, right? These are perfect for sharing—or hoarding, no judgment here! 😉 I love having them with a warm cup of tea. So good!
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin gives a more natural flavor, but canned puree is super convenient. Make sure to use 100% pumpkin, not pumpkin pie filling, as the latter has added spices and sugar.
Butter: Unsalted butter allows control over the saltiness of the cookies. If you’re in a pinch, you can use margarine, but the flavor may slightly change. Vegan butter is another option for a dairy-free version!
Flour: All-purpose flour is the standard, but you can use whole wheat flour for a nutty flavor and a slight texture difference. Gluten-free flour blends can also work well if you need a gluten-free option.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves creates a warm flavor profile. If you don’t have one, you can substitute pumpkin pie spice by using 2 teaspoons as a replacement for the individual spices!
Cream Cheese: For the frosting, full-fat cream cheese gives the best texture. If you’re looking for a lighter option, consider using reduced-fat cream cheese or Greek yogurt, but it will alter the creaminess.
How Do I Achieve the Perfect Cookie Texture?
Getting the right cookie texture can be tricky! These cookies should be soft and tender, which involves a few important steps:
- Do Not Overmix: After adding the dry ingredients, mix just until everything is combined. Overmixing can lead to tough cookies.
- Proper Measuring: Ensure you measure your flour correctly (spoon it into the cup and level off). Too much flour can make the cookies dense.
- Cool Completely: Let cookies cool on a wire rack before frosting. This keeps the frosting from melting and helps maintain that perfect creaminess.
With these tips, your cookies will turn out soft and delicious every time! Enjoy baking!
How to Make Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Ground cinnamon, for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes for prep and another 12-15 minutes for baking, plus some time to cool before frosting. Overall, you’ll need around 1 hour, including cooling and decorating your cookies. Totally worth it for the delicious result!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper. This will help the cookies from sticking and make cleanup a breeze.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together for about 3-4 minutes until the mixture is light and fluffy.
3. Mix in the Pumpkin and Egg:
Add the egg, pumpkin puree, and vanilla extract to the sugar mixture. Mix everything together until it’s well combined and smooth. You want that pumpkin goodness to be mixed in evenly!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all of the spices (cinnamon, nutmeg, ginger, and cloves). This ensures the spices are evenly distributed.
5. Mix Dry into Wet Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture. Stir gently with a spoon or spatula just until everything is incorporated. Be careful not to overmix; it’s okay if there are a few small lumps!
6. Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart so they can spread while baking.
7. Bake the Cookies:
Pop those cookies in the oven and bake for 12-15 minutes or until they are set around the edges and lightly golden. Once done, remove them from the oven and let them cool on the baking sheets for a minute before transferring them to a wire rack to cool completely.
8. Make the Cream Cheese Frosting:
While the cookies are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. This will only take a couple of minutes.
9. Add Sugar and Vanilla:
Next, mix in the vanilla extract, then gradually add the sifted powdered sugar. Beat until the frosting is fluffy and easily spreadable.
10. Frost the Cookies:
Once your cookies have cooled completely, spread or pipe the cream cheese frosting generously on top of each cookie.
11. Garnish (Optional):
If you’d like, sprinkle a little ground cinnamon on top of the frosted cookies for a lovely finishing touch and extra flavor.
12. Serve and Enjoy:
Finally, serve your delicious Pumpkin Cream Cheese Frosted Cookies! They are perfect for fall gatherings, holidays, or just because. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply cook and puree it until smooth. One medium-sized pumpkin typically yields about 1 cup of puree, which is perfect for this recipe. Just make sure to remove any excess moisture for the best texture!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Just cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, allow it to sit at room temperature for about 10-15 minutes before scooping and baking.
How Should I Store Leftover Cookies?
Store your frosted cookies in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, freeze the unfrosted cookies. Just wrap them well and they’ll last up to 3 months! Frost them after thawing for the best texture.
What Can I Substitute for Cream Cheese in the Frosting?
If you need a substitute for cream cheese, try using mascarpone cheese or Greek yogurt for a tangy flavor. Keep in mind the consistency may be different, so adjust the powdered sugar accordingly to achieve the desired spreadability!
