These Pumpkin Cream Cheese Frosted Cookies are lovely little treats, soft and chewy with a hint of spicy pumpkin goodness. The creamy frosting adds the perfect sweet touch!
Baking these cookies fills your kitchen with cozy fall scents, and I can never resist sneaking an extra one. Perfect with a warm drink, they’re just so delightful! ☕️🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling; the latter contains added sugars and spices. If you’re in a pinch, you can substitute with mashed sweet potato for a similar flavor and texture.
Flour: All-purpose flour works best here for the cookies’ structure. However, if you’re gluten-free, use a 1:1 gluten-free flour blend. I find that some blends can make the cookies just as tasty!
Butter: Unsalted butter gives you more control over the saltiness. For a dairy-free option, you can use coconut oil or a dairy-free butter substitute. The flavor will change a bit, but they’ll still be delicious.
Cream Cheese: If you want a lighter frosting, consider swapping half of the cream cheese for Greek yogurt. It’s tangy and will still offer a nice creamy texture!
How Do I Get My Cookies to Be Soft and Chewy?
The secret to soft and chewy cookies lies in how you mix and bake them. Here are some tips:
- Don’t overmix when adding dry ingredients; mix just until combined to avoid tough cookies.
- Using butter at room temperature helps create that soft texture because it incorporates air during creaming.
- Check your cookies a minute or two before the timer goes off. They should look slightly underbaked; they’ll continue to firm up as they cool.
These steps will help ensure your cookies stay soft and delicious every time you make them!
How to Make Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup 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 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
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
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 or pumpkin pie spice, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 12-15 minutes for baking, plus an additional time to cool the cookies and frost them. Overall, you can expect to spend around 1 hour from start to finish, including cooling and decorating time.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line your baking sheets with parchment paper or silicone baking mats. This makes cleanup easy and helps your cookies bake evenly.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat them until the mixture is light and fluffy, which usually takes about 2-3 minutes. Then, add in the egg, pumpkin puree, and vanilla extract. Mix until everything is fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mixing your dry ingredients separately helps ensure an even distribution of the leavening agents.
4. Mix Wet and Dry Ingredients:
Next, gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix! Your dough will be soft and slightly sticky, which is perfect for these cookies.
5. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded dough onto your prepared baking sheets, making sure to space each cookie about 2 inches apart. This will allow them room to spread while baking.
6. Bake the Cookies:
Put the baking sheets in your preheated oven and bake for 12-15 minutes. You want the edges to start turning golden brown while the centers are still soft. Keep an eye on them so they don’t overbake!
7. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step is crucial for them to maintain their soft texture.
8. Prepare the Frosting:
While the cookies are cooling, it’s time to make the cream cheese frosting! In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and the vanilla extract, mixing until the frosting is light and fluffy.
9. Frost the Cookies:
Once the cookies are completely cool, generously frost each one with the cream cheese frosting. You can spread it on with a knife or use a piping bag for a decorative touch.
10. Garnish and Serve:
For a finishing touch, sprinkle a pinch of ground cinnamon or pumpkin pie spice on top of the frosted cookies. Serve immediately or refrigerate them to keep the frosting fresh. Enjoy your delicious, homemade Pumpkin Cream Cheese Frosted Cookies!
Can I Use Canned Pumpkin instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is a perfect substitute since it’s convenient and has a consistent texture. Just make sure to choose 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just be sure to separate layers of cookies with parchment paper to keep them from sticking together!
Can I Freeze These Cookies for Later?
Yes, these cookies freeze well! Either freeze them un-frosted or frosted. If frosting the cookies before freezing, let the frosting set, then layer the cookies in an airtight container with parchment paper in between. They can be frozen for up to 3 months. Thaw in the fridge or at room temperature before serving.
What Can I Use Instead of Cream Cheese in the Frosting?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese in the frosting. Both will provide a different flavor but still create a delicious topping for your cookies!
