Embrace the cozy flavors of fall with these delightful Pumpkin Cookies topped with luscious Cream Cheese Frosting. Perfectly soft and spiced, these cookies are a wonderful treat for any autumn occasion. Made with warm spices like cinnamon, nutmeg, ginger, and cloves, and finished with a creamy, tangy frosting, these cookies are sure to become a seasonal favorite.
Ingredients:
For the Pumpkin Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup pumpkin puree
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed for consistency)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
Frost the Cookies:
Once the cookies are completely cool, spread a generous amount of cream cheese frosting on each cookie using a spatula or piping bag.
Serve:
Enjoy these delicious Pumpkin Cookies with Cream Cheese Frosting as a perfect fall treat!
Serving Tips:
Room Temperature Enjoyment: For the best flavor and texture, serve the cookies at room temperature. This allows the frosting to soften slightly and the spices in the cookies to shine.
Garnish Ideas: For a festive touch, sprinkle a little cinnamon or nutmeg on top of the frosting. You can also add a few mini chocolate chips or a light drizzle of caramel sauce.
Pairing Suggestions: These cookies pair wonderfully with warm beverages like coffee, tea, or a spiced latte. For a chilled option, consider serving with a glass of cold milk.
Storage Tips:
Refrigeration: Store the cookies in an airtight container in the refrigerator. Due to the cream cheese frosting, they should be kept cool to maintain freshness. They can last up to 5 days when stored properly.
Freezing: If you’d like to store the cookies for a longer period, freeze them without the frosting. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer-safe bag. They can be frozen for up to 3 months. When ready to enjoy, thaw the cookies at room temperature and frost them with the cream cheese frosting.
Avoid Moisture: To prevent the cookies from becoming soggy, make sure they are fully cooled before storing them in a container. If you’re stacking them, place a piece of parchment paper between layers to prevent sticking.
Serving from Storage: If the cookies have been refrigerated, let them sit at room temperature for about 15-20 minutes before serving to soften the frosting. If they’ve been frozen, allow them to thaw completely before frosting and serving.
Related Recipes:
FAQs:
Can I use canned pumpkin puree for this recipe?
Yes, you can use canned pumpkin puree for this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you prefer to make your own pumpkin puree, simply cook and puree fresh pumpkin.
Can I substitute the cream cheese in the frosting with something else?
If you’re looking for a cream cheese substitute, you can use mascarpone cheese for a similar creamy texture and flavor. Alternatively, you can make a simple buttercream frosting by using more butter and omitting the cream cheese. Keep in mind that these substitutions will slightly alter the taste and texture of the frosting.
How can I make the cookies chewier or cakier?
For chewier cookies, reduce the baking time slightly and ensure you don’t overmix the dough. For a cakier texture, you can increase the amount of baking powder slightly or add an extra egg yolk to the dough. Adjustments to baking time and ingredients can help achieve your desired cookie texture.
Can I make the cookie dough ahead of time and bake it later?
Yes, you can prepare the cookie dough ahead of time. You can refrigerate the dough for up to 2 days before baking. If you want to store it longer, you can freeze the dough in portions. Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, you can bake the frozen dough balls directly from the freezer, just add an extra 1-2 minutes to the baking time.
Conclusion:
These Pumpkin Cookies with Cream Cheese Frosting are the ultimate autumn indulgence. Whether you’re hosting a fall gathering or just craving something sweet, these cookies are sure to impress. The combination of warm spices, soft pumpkin cookies, and creamy frosting makes for an unforgettable treat. Enjoy baking and savoring these delightful cookies!
📖 Recipe:
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Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in these soft and spiced Pumpkin Cookies topped with creamy Cream Cheese Frosting. Perfect for fall, these delicious treats feature the warm flavors of pumpkin and autumn spices. Easy to make and irresistibly tasty, they’re a must-try for any pumpkin lover.
Ingredients
For the Pumpkin Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract, and beat until well combined.
- Gradually mix in the dry ingredients until just combined.
- Bake the Cookies:
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- Beat softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Stir in vanilla extract. Add milk as needed for desired consistency.
- Frost the Cookies:
- Once cookies are completely cool, spread a generous amount of frosting on each.
Notes
Ensure cookies are fully cooled before frosting to prevent melting.
For a festive touch, sprinkle a pinch of cinnamon or nutmeg over the frosting.
Store in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 200 kcal per cookie
