I always know fall has officially arrived when my kitchen starts to smell of pumpkin and warm spices. These cookies, with their soft, cake-like texture and sweet, tangy cream cheese frosting, are truly a comforting hug in edible form. Our easy Pumpkin Cookies Recipe with Cream Cheese Frosting is perfect for busy families looking for a delightful, family-friendly treat. This isn’t just dessert; it’s a comforting tradition. You can count on this recipe to deliver perfectly tender cookies every time. This Pumpkin Cookies Recipe with Cream Cheese Frosting makes for an easy, delightful baking experience everyone will adore, perfect for after-school. I find myself reaching for this recipe often.
Ingredient List with Functions
Gathering the right ingredients is the first step to creating our unforgettable Pumpkin Cookies Recipe with Cream Cheese Frosting. Here’s a breakdown of what you’ll need and why:
- For the Cookies:
- Pumpkin Puree: 1 cup (240g) – Adds moisture and classic fall flavor. (Not pumpkin pie filling! Use 100% pure pumpkin.)
- All-Purpose Flour: 2 cups (240g) – Provides structure for soft, cake-like cookies. (Can swap for 1:1 gluten-free flour blend for a gluten-free option.)
- Granulated Sugar: ½ cup (100g) & Brown Sugar: ½ cup (100g) – For sweetness and a pleasant chewiness.
- Unsalted Butter: ½ cup (113g), softened – Contributes richness and tender texture. (I always soften mine on the counter for an hour.)
- Large Egg: 1 – Binds ingredients and adds lift.
- Pumpkin Pie Spice: 2 tsp – The essential warm, cozy blend for that comforting aroma. (Or combine 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves.)
- Baking Soda: 1 tsp & Baking Powder: ½ tsp – For the perfect rise and softness.
- Vanilla Extract: 1 tsp – Enhances all the sweet flavors. (A good quality extract truly makes a difference!).
- For the Cream Cheese Frosting: This tangy, sweet topping elevates the Pumpkin Cookies Recipe with Cream Cheese Frosting to pure perfection.
- Cream Cheese: 8 oz (226g), full-fat, softened – The star for tangy, rich frosting. (Dairy-free cream cheese works too!)
- Powdered Sugar: 3-4 cups (360-480g) – For sweetness and smooth texture.
- Unsalted Butter: ½ cup (113g), softened – For creaminess and stability in the frosting.
- Vanilla Extract: 1 tsp – An essential flavor booster for the frosting.
- Flavor Boosters & Adjustments: These small additions can truly customize your Pumpkin Cookies Recipe with Cream Cheese Frosting.
- A pinch of ground ginger or allspice in the cookie dough for extra warmth.
- A touch of orange zest (½ tsp) in the cream cheese frosting for brightness.
- Reduce sugar slightly in cookies for a less sweet treat.
Step-by-Step Cooking Instructions
Prep Time: 15 minutes | Bake Time: 10-12 minutes | Cooling Time: 30 minutes | Yield: About 3 dozen cookies
- Prep the Oven & Pan: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats for even baking.
- Cream Wet Ingredients: Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (2-3 minutes), a pale creamy yellow. Beat in the egg and vanilla. Mix in the pumpkin puree until smooth and fragrant.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and baking powder. Ensure no lumps remain, making the mixture light and airy.
- Mix Wet & Dry: Gradually add dry ingredients to wet, mixing low until just combined. If dough looks dry, splash in 1-2 Tbsp milk. Stop when no dry streaks remain to avoid tough cookies.
- Scoop & Bake: Drop rounded tablespoons of dough onto prepared sheets, 2 inches apart. Bake 10-12 minutes, until edges are lightly golden and tops spring back.
- Cool Completely: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. This prevents melting of the upcoming frosting, especially for our delicious Pumpkin Cookies Recipe with Cream Cheese Frosting.
- Make the Cream Cheese Frosting: While cookies cool, beat softened cream cheese and butter in a medium bowl until smooth. Gradually add powdered sugar, then stir in vanilla extract. Taste for sweetness and adjust.
- Frost & Enjoy: Once cookies are completely cool, spread or pipe a generous dollop of cream cheese frosting onto each cookie. This Pumpkin Cookies Recipe with Cream Cheese Frosting is best served fresh for optimal flavor and texture.
Occasions and Serving Ideas
- Everyday Comfort: Perfect for an after-school treat, a comforting dessert after an easy dinner recipe, or a sweet pick-me-up with your morning coffee.
- Seasonal Celebrations: These pumpkin cookies shine at fall gatherings, Halloween parties, Thanksgiving dessert tables, or holiday cookie exchanges.
- Pairing Perfection: Enjoy with a hot cup of coffee or tea, a cold glass of milk, or alongside a scoop of vanilla bean ice cream for an extra special treat.
Make-Ahead & Storage
- Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature for best flavor.
- Unfrosted cookies can be stored at room temperature for 2-3 days in an airtight container.
Nutrition & Lifestyle Advantages of Pumpkin Cookies Recipe with Cream Cheese Frosting
Made with real pumpkin, this Pumpkin Cookies Recipe with Cream Cheese Frosting offers a touch of Vitamin A and fiber, making them a more wholesome treat than many store-bought options. It’s a delightful way to introduce fall flavors to kids, making it a true family favorite.
Enjoy these rich, flavorful cookies in moderation as part of your healthy recipe ideas. They serve as a comforting end to your meal or a nutritious snack when craving something sweet.
How It Helps Solve Everyday Needs
- Budget-Friendly: Uses common pantry staples, making it an affordable way to enjoy a homemade dessert.
- Time-Saving Treat: Quick to mix up, this Pumpkin Cookies Recipe with Cream Cheese Frosting delivers impressive results without hours in the kitchen, perfect for busy weeknights and an easy dinner idea.
- Comfort on Demand: Provides a warm, comforting, and nourishing baked good that brings joy and satisfaction with minimal effort. It’s an adaptable recipe, great for quick meal prep of dessert components.
Kitchen Tips and Creative Adjustments
Elevate your baking with these creative adjustments for your Pumpkin Cookies Recipe with Cream Cheese Frosting.
- Spice It Up: Add a pinch of black pepper or cardamom to the cookie dough for a more sophisticated spice profile.
- Texture Boost: Fold in chopped pecans or walnuts into the cookie dough for added crunch and nutty flavor.
- Frosting Variations: Swirl a tablespoon of maple syrup or bourbon into the cream cheese frosting for an adult twist.
Dietary Tweaks
- Dairy-Free: Use plant-based butter and cream cheese alternatives for the frosting and plant-based milk if thinning the frosting.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Ensure your baking powder is gluten-free.
- Make them Mini: Drop smaller spoonfuls for bite-sized cookies, adjusting baking time down slightly.
Common Questions Answered
Q: Is this Pumpkin Cookies Recipe with Cream Cheese Frosting suitable for meal prep?
A: Yes! You can bake the cookies ahead of time and store them unfrosted at room temperature for 2-3 days. Prepare the frosting separately and store it in the fridge for up to 5 days, then frost just before serving.
Q: Can I freeze these pumpkin cookies and reheat later?
A: Unfrosted cookies from this delightful Pumpkin Cookies Recipe with Cream Cheese Frosting freeze beautifully in an airtight container for up to 3 months. Thaw at room temperature. Frosted cookies can also be frozen, but the frosting texture might change slightly upon thawing. Freeze on a tray first, then transfer to a container for best results.
Q: What’s the healthiest way to serve this Pumpkin Cookies Recipe with Cream Cheese Frosting?
A: Enjoy them in moderation as part of a balanced diet! You can also reduce the sugar slightly in both the cookies and frosting, or use a smaller dollop of frosting per cookie to manage sweetness. This makes them a more mindful treat.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling contains added spices and sugar, which will alter the flavor and texture of the cookies. Always use 100% pure pumpkin puree for the best Pumpkin Cookies Recipe results. I always double-check the can label to ensure it’s just puree!
Q: My cream cheese frosting is too runny. How do I fix it?
A: Add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Make sure your butter and cream cheese aren’t overly soft before you start mixing, as this can make the frosting too loose.
Q: How long do the cookies need to cool before frosting?
A: They need to be completely cool, usually at least 30-60 minutes, depending on your kitchen’s temperature. Frosting warm cookies will cause the cream cheese frosting to melt, impacting your beautiful Pumpkin Cookies Recipe with Cream Cheese Frosting.
Conclusion
This Pumpkin Cookies Recipe with Cream Cheese Frosting promises warmth, flavor, and easy joy for your family’s table. Pin this Pumpkin Cookies Recipe with Cream Cheese Frosting now for future fall baking and easy family dinners.
Pumpkin Cookies Recipe with Cream Cheese Frosting
- Total Time: 60 minutes
- Yield: About 3 dozen cookies
- Diet: Vegetarian
Description
These pumpkin cookies have a soft, cake-like texture and are topped with sweet, tangy cream cheese frosting, making them a comforting fall treat perfect for families.
Ingredients
- 1 cup (240g) pumpkin puree (not pumpkin pie filling, use 100% pure pumpkin)
- 2 cups (240g) all-purpose flour (can swap for 1:1 gluten-free flour blend)
- 0.5 cup (100g) granulated sugar
- 0.5 cup (100g) brown sugar
- 0.5 cup (113g) unsalted butter, softened (for cookies)
- 1 large egg
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 0.5 tsp nutmeg, 0.25 tsp ginger, 0.25 tsp cloves)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp vanilla extract (for cookies)
- 8 oz (226g) full-fat cream cheese, softened (dairy-free cream cheese works too)
- 3–4 cups (360-480g) powdered sugar
- 0.5 cup (113g) unsalted butter, softened (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Prep Oven and Pan: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
- Cream Wet Ingredients: Beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in the egg and vanilla, then mix in the pumpkin puree until smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and baking powder.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low until just combined (if dough looks dry, splash in 1-2 Tbsp milk).
- Scoop and Bake Cookies: Drop rounded tablespoons of dough onto prepared sheets, 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden and tops spring back.
- Cool Cookies Completely: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make Cream Cheese Frosting: While cookies cool, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla extract; taste and adjust sweetness.
- Frost and Enjoy: Once cookies are completely cool, spread or pipe a generous dollop of cream cheese frosting onto each cookie. Serve fresh for optimal flavor and texture.
Notes
Consider adding a pinch of ground ginger or allspice to the cookie dough for extra warmth, or 0.5 tsp orange zest to the frosting for brightness. You can reduce sugar slightly in the cookies for a less sweet treat. The cookies are best served fresh for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 calories
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg