These Pumpkin Cream Cheese Frosted Cookies are soft, chewy, and oh-so-flavorful! The pumpkin spice blend makes them perfect for fall, while the creamy frosting adds a sweet touch.
I can’t resist a cookie that tastes like autumn! They’re great for sharing at gatherings, but I usually keep a few hidden for myself. Who can blame me, right? 😄
Key Ingredients & Substitutions
Pumpkin Puree: Always use canned pumpkin puree (not pie filling). If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it for an even fresher taste!
Butter: Unsalted butter is best here, providing control over the salt in your cookies. If you need a dairy-free option, coconut oil or a dairy-free butter will work nicely.
Flour: All-purpose flour is the right choice for texture. If you’re gluten-free, try a 1:1 gluten-free flour blend, which should work perfectly in this recipe.
Cream Cheese: For frosting, full-fat cream cheese gives the best flavor and texture. If you want a lighter version, you can use Neufchâtel cheese.
Spices: The spices like cinnamon, ginger, nutmeg, and cloves really bring the pumpkin flavor to life. You can experiment with pumpkin pie spice if you have it on hand to simplify things!
How Do You Achieve the Perfect Soft Cookie Texture?
Getting that perfect soft cookie texture can be a bit tricky! The secret lies in a few key steps:
- **Don’t overmix the dough**: When you add the dry ingredients, mix just until everything is combined. Overmixing can lead to tougher cookies.
- **Chill the dough**: If you have time, chill the dough for about 30 minutes before baking. This can help the cookies hold their shape while baking.
- **Check doneness carefully**: Since these cookies will feel soft when you take them out of the oven, the key is to watch the edges. Once they turn slightly golden, remove them to cool on the baking sheet.
By following these tips, you’ll have delicious, soft cookies that are bursting with pumpkin flavor and topped with creamy frosting!
How to Make Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 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
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: a pinch of cinnamon or nutmeg for sprinkling on top
How Much Time Will You Need?
Overall, you’ll need about 30 minutes for preparation and about 12-15 minutes for baking. Make sure to allow at least 10–15 minutes for cooling before frosting. If you chill the frosted cookies, it’s best to let them sit at room temperature for a bit before serving. So, a delightful treat ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake perfectly from the get-go. While it’s heating, line your baking sheets with parchment paper or silicone mats, which makes cleanup easier later on!
2. Make the Cookie Dough:
In a large mixing bowl, use a hand mixer or a whisk to beat together the softened butter, granulated sugar, and brown sugar. Continue mixing until it’s creamy and well combined. Next, add in the egg, vanilla extract, and pumpkin puree. Mix until everything is smooth and combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices: cinnamon, ginger, nutmeg, and cloves. Make sure there are no lumps in your flour mixture!
4. Mix the Dough:
Slowly add the dry ingredient mixture to the pumpkin mixture, stirring gently until just combined. The dough should be soft and slightly sticky at this point—this is normal and perfect for the cookies!
5. Scoop and Bake:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough about 2 inches apart onto your prepared baking sheets. Bake in your preheated oven for 12–15 minutes, or until the edges are slightly golden and the tops feel set. Remember, the centers will still be soft!
6. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This is the hardest part—waiting for them to cool!
7. Prepare the Cream Cheese Frosting:
While the cookies cool, make your creamy frosting! In a large bowl, beat together the softened cream cheese and butter until smooth and fluffy. Then, gradually mix in the powdered sugar and vanilla extract, beating until the mixture is light and creamy. Taste it—yum!
8. Frost the Cookies:
Once the cookies are completely cool, it’s time to frost! Use a knife or a piping bag to generously frost each cookie with the cream cheese frosting. If you’re feeling fancy, you can use a star tip to add pretty swirls!
9. Add Finishing Touches:
If you like, sprinkle a pinch of cinnamon or nutmeg on top of each frosted cookie for that extra autumn flavor boost.
10. Serve and Enjoy!
These cookies are best enjoyed fresh, but you can refrigerate any leftovers in an airtight container. Just remember to let them sit out for a few minutes before serving them again, so they’re perfectly soft!
Enjoy these deliciously soft Pumpkin Cream Cheese Frosted Cookies with a warm cup of tea or coffee — they’re perfect for gatherings or cozy nights at home!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until tender, scoop out the flesh, and puree it until smooth. Aim for about 1 cup of puree for the recipe.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the fridge for up to a week. If you’d like them to stay soft, layer them between parchment paper to prevent them from sticking together.
Can I Freeze the Cookies?
Yes, you can freeze the un-frosted cookies! Allow them to cool completely, then place them in an airtight container or freezer bag. They’ll keep well for about 2-3 months. Just thaw at room temperature before frosting and serving.
Can I Substitute the Cream Cheese Frosting?
Definitely! For a lighter option, you can use whipped cream or a simple buttercream. If you’re looking for a dairy-free alternative, try using a vegan cream cheese or coconut cream whipped topping.
