Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Autumn’s crisp breeze whispers of cozy moments and homemade pumpkin cookies with cream cheese frosting that dance between sweet and spiced perfection.

These delectable treats capture the essence of fall in every soft, pillowy bite.

Warm cinnamon and nutmeg mingle with rich pumpkin, creating a symphony of seasonal flavors.

Perfectly balanced and incredibly addictive, these cookies promise to become your new favorite fall indulgence.

Each morsel delivers a comforting embrace of warmth and nostalgia.

The cream cheese frosting adds a luxurious touch that elevates these cookies from simple to spectacular.

Bake a batch and watch as smiles spread faster than the frosting on these irresistible autumn delights.

Ingredients for Pumpkin Cookies With Cream Cheese Frosting

• Flour, Baking Powder, Baking Soda, Salt, Pumpkin Pie Spice: Basic baking staples that create the perfect cookie texture and warm spice flavor.
• Pumpkin Purée, Butter, Sugar, Brown Sugar, Egg, Vanilla: Soft and sweet ingredients that make the cookies moist and delicious.
• Cream Cheese, Butter, Vanilla, Confectioners' Sugar: Creamy and smooth topping that adds a delightful finishing touch.
• Cinnamon: A classic spice that brings extra warmth and aroma to the cookies.

Steps to Make Frosted Pumpkin Cookies

Step 1: Prepare the Oven and Baking Surface

Heat the oven to 350°F.

Line a baking sheet with parchment paper, creating a perfect non-stick surface for your cookies.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice

Whisk together until fully blended and set aside.

Step 3: Create Cookie Dough Base

• Butter
• Granulated sugar
• Brown sugar

Beat on medium-high speed until the mixture becomes light and fluffy, which takes about 3 minutes.

• Pumpkin purée
• Egg
• Vanilla extract

Mix until all ingredients are well incorporated.

Scrape down the sides of the bowl to ensure even mixing.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients.

Mix just until combined.

The dough will have a soft, slightly sticky texture.

Step 5: Shape Cookie Dough

Use a medium cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared baking sheet.

Space the cookies about 2 inches apart to allow room for spreading.

Step 6: Bake the Cookies

Place the baking sheet in the preheated oven.

Bake for 13 to 15 minutes.

The cookies are done when the edges are set and the centers look soft and fluffy.

Allow cookies to cool on the pan for a few minutes before transferring to a wire rack.

Step 7: Prepare Cream Cheese Frosting

• Cream cheese
• Butter

Mix on medium-high speed until smooth, about 30 seconds.

• Vanilla extract
• Confectioners' sugar

Mix again until just combined, approximately 30 more seconds.

Step 8: Frost and Serve

Once cookies are completely cooled, use an offset spatula or knife to spread the cream cheese frosting.

Sprinkle a light dusting of cinnamon on top for an extra touch of warmth and flavor.

Serve and enjoy these irresistible pumpkin treats!

Helpful Tips for Pumpkin Cookie Perfection

• Use exact measurements for flour, spices, and sugar to ensure consistent cookie texture and flavor.
• Allow butter, cream cheese, and eggs to reach room temperature for smoother mixing and better incorporation.
• Stir flour mixture into wet ingredients just until combined to prevent tough, dense cookies.
• Refrigerate cookie dough for 30 minutes before baking to prevent spreading and enhance flavor development.
• Wait until cookies are entirely cool before applying cream cheese frosting to prevent melting and maintain perfect texture.

How to Store Pumpkin Cookies With Frosting

• Store frosted pumpkin cookies in an airtight container in the refrigerator for up to 5 days. Place wax paper between layers to prevent sticking.
• Wrap unfrosted cookies tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and add frosting before serving.
• Warm cookies briefly in the microwave for 10-15 seconds or let sit at room temperature for soft, fresh texture. Avoid overheating to maintain cookie's delicate softness.
• Add a slice of bread to the storage container to keep cookies moist and prevent them from drying out during refrigeration.

What to Serve With Frosted Pumpkin Cookies

• Brew Perfect Flavor Companions
• Pair Spiced Chai Latte with these pumpkin cookies for a warm, cozy autumn embrace that amplifies the seasonal spice notes.
• Complement Maple Bourbon Cocktail to highlight the rich, caramel undertones of the pumpkin and cream cheese frosting.
• Serve Vanilla Bean Hot Chocolate as a decadent sidekick that enhances the cookie's soft, creamy texture and deepens the dessert's warmth.
• Match Apple Cider Mimosa to create a festive fall experience that echoes the cookies' delicate pumpkin essence and sweet cream cheese finish.

Sweet Variations on Pumpkin Cream Cheese Cookies

• Gluten-Free Pumpkin Cookies: Replace all-purpose flour with a gluten-free blend, ensuring the same soft texture and rich pumpkin flavor.
• Vegan Pumpkin Treats: Swap butter with coconut oil, use a flax egg instead of regular egg, and create dairy-free cream cheese frosting using cashew-based cream cheese.
• Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the cookie's delicious taste.
• Nut-Infused Pumpkin Cookies: Add chopped pecans or walnuts to the dough for extra crunch and depth of flavor, creating a more complex cookie experience.

FAQs

• Are pumpkin cookies soft or crispy?

These pumpkin cookies are incredibly soft and fluffy with a cake-like texture. They’re not crisp like traditional cookies, but have a tender, moist consistency that melts in your mouth.

• Can I make the dough ahead of time?

Yes, you can prepare the cookie dough in advance. Store it covered in the refrigerator for up to 3 days before baking. Just let the dough sit at room temperature for 15 minutes before scooping and baking.

• Do I need fresh pumpkin or canned pumpkin purée?

Canned pumpkin purée works best for this recipe. Make sure to use pure pumpkin purée, not pumpkin pie filling, which contains additional sugars and spices.

• How do I know when the cookies are done baking?

The cookies are ready when the edges are set and look slightly golden, and the centers appear soft but not wet. They’ll be puffy and will continue to set as they cool on the baking sheet.

What Makes Pumpkin Cookies With Frosting So Good

• Quick Crowd-Pleaser: Whip up delectable treats that will impress friends and family without spending hours in the kitchen, making them ideal for spontaneous gatherings or potlucks.
• Seasonal Comfort: Embrace autumn's warmth with these soft, spiced cookies that capture the essence of cozy moments and festive celebrations, delivering a nostalgic flavor profile that everyone will adore.
• Versatile Dessert Option: Suitable for multiple occasions from casual coffee breaks to elegant dessert tables, these cookies adapt beautifully to different settings while maintaining their irresistible charm.

Pumpkin Cookies With Cream Cheese Frosting Recipe

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4.8 from 34 reviews

• Total Time: 30 minutes
• Yield: 24 1x

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Description

Delightful pumpkin cookies with cream cheese frosting blend autumn’s warmth with sweet comfort. Spiced dough and silky frosting create a perfect seasonal treat you’ll crave from first bite to last.

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Ingredients

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Main Ingredients:

• 1 1/4 cups (305 g) canned pumpkin puree
• 3/4 cup (170 g) unsalted butter, room temperature
• 1 large egg, room temperature

Sweeteners and Sugars:

• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar

Dry Ingredients and Spices:

• 2 1/2 cups (3 1/2 g) all-purpose flour
• 1 tablespoon pumpkin pie spice, plus extra for sprinkling
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract

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Instructions

1. Prepare your workspace by preheating the oven and arranging a parchment-lined baking sheet.
2. Create a dry ingredient blend by whisking flour, baking powder, baking soda, salt, and pumpkin pie spice until thoroughly combined.
3. In a mixing bowl, cream butter with white and brown sugars until the mixture becomes airy and pale, approximately 3 minutes.
4. Incorporate pumpkin purée, egg, and vanilla into the butter mixture, ensuring smooth integration and scraping down the bowl’s sides.
5. Gently fold the dry ingredient mixture into the wet ingredients, mixing until just combined. The resulting dough will have a soft, slightly tacky consistency.
6. Portion the dough using a cookie scoop, placing rounded mounds approximately 2 inches apart on the prepared baking sheet.
7. Bake the cookies in the preheated oven for 13-15 minutes, watching for set edges and a fluffy texture.
8. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
9. Prepare the cream cheese frosting by whipping cream cheese and butter until smooth and creamy.
10. Add vanilla and confectioners’ sugar to the cream cheese mixture, blending until just combined.
11. Once cookies are completely cooled, generously spread frosting using an offset spatula.
12. Finish by dusting the frosted cookies with a light sprinkle of ground cinnamon before serving.

Notes

• Chill the dough for 30 minutes before baking to prevent spreading and create thicker, more uniform cookies.
• Use room temperature ingredients to ensure smooth mixing and consistent texture.
• For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum.
• Reduce sugar by 25% if you prefer less sweetness, as pumpkin puree adds natural sweetness to the recipe.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 140
• Sugar: 8 g
• Sodium: 100 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg