If you’re craving a cozy, flavorful treat that feels like autumn on a plate, you’re going to love this Pumpkin Cookies with Cream Cheese Frosting Recipe. These soft, spiced cookies combine the natural sweetness and moisture of pumpkin with warm spices, culminating in a luscious cream cheese frosting that’s perfectly tangy and creamy. They’re the kind of cookies that make you want to curl up with a warm drink and a good book, or share with friends and family to spread smile after smile.
Ingredients You’ll Need
Nothing complicated here, just simple, pantry-friendly ingredients that work beautifully together to create a cookie bursting with flavor and texture. Each component plays a vital role, from the flour that gives the cookies structure to the spices that add that unmistakable pumpkin pie warmth.
- 2 cups all-purpose flour: The foundation that holds our cookies together with the perfect chewy yet soft texture.
- 1 tsp baking soda: Helps the cookies rise and spread just right.
- 1/2 tsp baking powder: Adds lightness ensuring the cookies remain tender.
- 3/4 tsp salt: Balances the sweetness and enhances all the spices.
- 1 1/2 tsp ground cinnamon: The star spice that brings that warm, cozy pumpkin cookie flavor.
- 1/2 tsp ground nutmeg: Adds a subtle nutty depth to the spice mix.
- 1/2 tsp ground ginger: Gives a gentle zing to complement the other spices.
- 1/8 tsp ground cloves: A pinch goes a long way to add complexity and warmth.
- 10 Tbsp unsalted butter, softened: Provides richness and tender crumb to the cookies.
- 3/4 cup granulated sugar: For sweetness and a slight crisp edge to the cookie.
- 1/2 cup packed light brown sugar: Adds moisture and a hint of caramel flavor.
- 1 large egg: Binds everything together and adds stability.
- 1 tsp vanilla extract: Enhances the flavors with a sweet floral note.
- 1 cup canned pumpkin: The hero ingredient providing moisture, softness, and beautiful orange color.
- 5 Tbsp unsalted butter, room temperature (for frosting): Creates the smooth, creamy base of the frosting.
- 4 oz cream cheese, room temperature: Adds tanginess and richness to the frosting that balances the sweet pumpkin.
- 2 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 1/2 tsp vanilla extract (for frosting): Brightens the frosting flavor with a subtle warmth.
How to Make Pumpkin Cookies with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Your Baking Sheets
Set your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper or silicone mats. This small step ensures your cookies will bake evenly and release without a fuss once they’re done baking.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk these thoroughly so the spices and leavening agents spread evenly through the flour. This ensures that every bite has consistent flavor and proper rise.
Step 3: Cream Butter and Sugars
Use an electric mixer or a sturdy spoon to beat the softened butter with the granulated sugar and light brown sugar until the mixture is pale, fluffy, and creamy. This step is crucial for light, tender cookies with a delightful melt-in-your-mouth texture.
Step 4: Add Egg, Pumpkin, and Vanilla
Beat in the egg, canned pumpkin, and vanilla extract to the creamed butter and sugars. The pumpkin adds moisture and natural sweetness, while the egg helps everything bind and makes the cookie soft and chewy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the whisked dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing here — you want a soft, slightly sticky dough that bakes into perfectly tender cookies.
Step 6: Scoop and Bake
Drop spoonfuls of dough onto your lined baking sheets, spacing them well apart. Bake for about 10 to 12 minutes until the edges are set and just beginning to brown. The centers will still be soft but will firm up as they cool.
Step 7: Cool and Frost
Allow the cookies to cool fully on wire racks while you prepare the cream cheese frosting. Beat together butter and cream cheese until fluffy, then add powdered sugar and vanilla extract. Beat until smooth and creamy. Once the cookies are completely cool, generously frost each one with the luscious cream cheese frosting.
How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a few crushed pecans or a light dusting of cinnamon on top of the creamy frosting for an elegant touch. These tiny additions bring a little crunch and visual appeal, making the cookies feel extra special and inviting.
Side Dishes
Pair these pumpkin cookies with a hot cup of spiced chai, rich coffee, or a steaming mug of cocoa. The warmth of these drinks perfectly complements the spices and creamy frosting, making for a comforting fall or holiday treat.
Creative Ways to Present
Try stacking two cookies together with frosting in the middle for a delightful cookie sandwich. For an entertaining twist, drizzle melted dark chocolate over the frosted cookies or add a sprinkle of edible gold dust for a pretty party presentation. These little ideas make your Pumpkin Cookies with Cream Cheese Frosting Recipe feel festive and irresistible.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin cookies in an airtight container at room temperature for up to three days. The cream cheese frosting stays soft and creamy, while the cookies maintain their tender texture — perfect for snacking on throughout the week.
Freezing
You can freeze the unfrosted cookies in a single layer on a baking sheet first, then transfer them to a zip-top bag for up to three months. When ready to enjoy, thaw completely and then spread the cream cheese frosting fresh for the best flavor and texture.
Reheating
If you want to enjoy your cookies warm, gently microwave a frosted cookie for about 10 seconds, just enough to soften it slightly without melting the frosting. This little warm touch brings out all the cozy flavors perfectly.
FAQs
Can I use fresh pumpkin instead of canned for this Pumpkin Cookies with Cream Cheese Frosting Recipe?
Absolutely! Just be sure to cook and puree the fresh pumpkin first, then drain any excess moisture. Using fresh pumpkin works beautifully but canned pumpkin adds convenience and consistent moisture levels.
Is it possible to make these cookies gluten-free?
Yes! Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep an eye on the baking time, as gluten-free flours sometimes bake a bit faster or slower.
How do I know when the cookies are done baking?
Look for cookies where the edges are set and lightly golden, but the centers still feel soft when touched. They will continue to firm up as they cool, giving you tender, chewy cookies.
Can I make the cream cheese frosting ahead of time?
You can prepare the frosting a day in advance and keep it refrigerated in an airtight container. Bring it back to room temperature and beat slightly before frosting your cookies for smooth application.
What if my frosting is too runny?
Add a little more powdered sugar a tablespoon at a time until it reaches the desired consistency, then re-beat to incorporate. If it’s too thick, a small splash of milk or cream will loosen it nicely.
Final Thoughts
This Pumpkin Cookies with Cream Cheese Frosting Recipe is truly a treasure when you want to bring a little fall magic into your kitchen. From the rich spices and vibrant pumpkin to the velvety frosting, each bite warms your heart. I hope you enjoy making and sharing these cookies as much as I do — they’re sure to become a cherished favorite for every season.
Print
Pumpkin Cookies with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delicious Pumpkin Cookies with Cream Cheese Frosting are perfect for fall or any time you crave a soft, spiced treat. The cookies are moist and flavorful, thanks to the pumpkin and warm spices, and are topped with a rich, creamy frosting that balances sweetness with tangy cream cheese. Ideal for holiday gatherings or everyday indulgence, these cookies bake up soft and tender with a perfect spice blend.
Ingredients
Dry Ingredients
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
Wet Ingredients for Cookies
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
Cream Cheese Frosting
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly combined.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add wet ingredients: Beat in the egg, then mix in the canned pumpkin and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until incorporated. Do not overmix to keep cookies tender.
- Scoop and bake: Using a spoon or cookie scoop, drop dough onto the prepared baking sheets leaving enough space between cookies. Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops look slightly firm.
- Cool cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Make cream cheese frosting: In a medium bowl, beat the nearly room temperature butter and cream cheese together until the mixture is fluffy and smooth. Gradually add the powdered sugar and vanilla extract, beating until fully combined and creamy.
- Frost cookies: Once the cookies have completely cooled, spread or pipe the cream cheese frosting onto each cookie. Serve immediately or store in an airtight container.
Notes
- Ensure pumpkin is canned pure pumpkin, not pumpkin pie filling, to avoid extra spices or sugars.
- Softened butter and cream cheese are key for smooth frosting; take them out of the fridge ahead of time.
- Do not overmix the cookie dough once the dry ingredients are added to maintain a tender texture.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra decorative touch, consider sprinkling chopped nuts or a dash of cinnamon on the frosting before it sets.
