If you’re craving a moist, flavorful treat that perfectly captures the essence of fall, you’re going to love this Pumpkin Cookies with Cream Cheese Frosting Recipe. These cookies boast a tender crumb infused with warm spices like cinnamon, nutmeg, and ginger, while the luscious cream cheese frosting adds a tangy-sweet finishing touch that’s utterly irresistible. Whether you’re baking for a festive gathering or a cozy afternoon snack, this recipe will quickly become one of your all-time favorites, delivering that perfect balance of spice, sweetness, and creaminess in every bite.
Ingredients You’ll Need
To make these Pumpkin Cookies with Cream Cheese Frosting, you’ll gather simple yet essential ingredients that each play a crucial role in the final flavor and texture. From the aromatic spices that give the cookies their signature warm taste to the creamy butter and pumpkin that keep them moist and tender, every element counts.
- All-purpose flour (2 cups, 284g): Provides the structure to hold the cookie together with a perfect chewiness.
- Baking soda (1 tsp): Helps the cookies rise for a soft, fluffy texture.
- Baking powder (1/2 tsp): Supports leavening to lighten the dough gently.
- Salt (3/4 tsp): Balances sweetness and enhances the spices’ aroma.
- Ground cinnamon (1 1/2 tsp): Gives that unmistakable warm, sweet spiciness synonymous with pumpkin treats.
- Ground nutmeg (1/2 tsp): Adds depth with a subtle nutty, earthy note.
- Ground ginger (1/2 tsp): Brings a gentle zing and brightness to the flavor profile.
- Ground cloves (1/8 tsp): A little goes a long way to infuse a cozy, aromatic punch.
- Unsalted butter (10 Tbsp, 140g, softened): Adds richness and moisture, essential for tender cookies.
- Granulated sugar (3/4 cup, 160g): Sweetens the cookie dough without overpowering.
- Light brown sugar (1/2 cup, 110g, packed): Brings a touch of molasses flavor and keeps the cookies chewy.
- Large egg (1): Binds ingredients and contributes to a soft texture.
- Vanilla extract (1 tsp): Enhances all the warm spices and adds a lovely aromatic note.
- Canned pumpkin (1 cup, 243g): The star ingredient providing moisture, flavor, and that inviting autumn color.
- Unsalted butter (5 Tbsp, 70g, nearly room temperature): For the frosting’s creamy base.
- Cream cheese (4 oz, nearly room temperature): Gives the frosting its signature tang and smooth texture.
- Powdered sugar (2 cups, 248g): Sweetens and thickens the frosting to just the right consistency.
- Vanilla extract (1/2 tsp): A subtle touch to add depth to the frosting’s flavor.
How to Make Pumpkin Cookies with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by heating your oven to 350 degrees Fahrenheit. Line your baking sheets with silicone mats or parchment paper to prevent sticking and ensure an even bake. This simple prep step is key to achieving cookies that are perfectly baked on the bottom and easy to remove without crumbling.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these dry ingredients thoroughly ensures that the warm spices are evenly distributed, giving every cookie that consistent, delightful flavor punch.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat together the softened butter, granulated sugar, and light brown sugar until creamy and fluffy. Then add in the egg, canned pumpkin, and vanilla extract. Mixing these wet ingredients well results in a smooth batter that will yield soft, moist cookies bursting with rich autumn flavor.
Step 4: Blend Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Over-mixing can lead to tougher cookies, so be gentle to keep the texture tender. The dough should be a cohesive, slightly thick batter that’s easy to scoop onto your baking sheets.
Step 5: Bake the Cookies
Scoop tablespoon-sized portions of the dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for about 10-12 minutes, or until the edges start to turn golden and the centers are set. The aroma filling your kitchen at this point is pure autumn bliss.
Step 6: Prepare the Cream Cheese Frosting
While the cookies bake and cool, make the frosting. Beat the nearly room temperature butter and cream cheese together until light and fluffy. Gradually add in the powdered sugar and vanilla extract, beating until smooth and creamy. This frosting is the perfect tangy complement to the spiced pumpkin cookie base.
Step 7: Frost and Enjoy
Once the cookies have cooled completely, spread a generous layer of cream cheese frosting on each. The soft sweetness of the frosting melts into the warm spices of the cookie, creating a match made in fall dessert heaven. Now you’re ready to indulge and delight your family or guests!
How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe
Garnishes
To enhance your Pumpkin Cookies with Cream Cheese Frosting Recipe, consider topping them with a sprinkle of chopped toasted pecans or a light dusting of cinnamon for added texture and visual appeal. A few mini chocolate chips or a drizzle of caramel sauce can also make for a decadent twist that impresses every time.
Side Dishes
Serve these cookies alongside a cozy cup of hot apple cider, chai tea, or rich coffee to complement the spices and balance the sweet cream cheese frosting. They also pair beautifully with a scoop of vanilla bean ice cream for an indulgent dessert experience.
Creative Ways to Present
For parties or gift-giving, arrange the frosted cookies on a decorative platter and garnish with edible flowers or autumn leaves made from colored icing. Stack them neatly in clear boxes tied with rustic twine to create a lovely homemade gift. Layering cookies and frosting in a glass jar is another charming idea for sharing this Pumpkin Cookies with Cream Cheese Frosting Recipe in style.
Make Ahead and Storage
Storing Leftovers
Keep leftover pumpkin cookies in an airtight container at room temperature for up to 3 days to preserve their softness and flavor. If you need to store them longer, refrigeration will extend their freshness but may slightly firm up the frosting, so bring them back to room temperature before serving.
Freezing
You can freeze both the unfrosted cookies and the cream cheese frosting separately. Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Freeze the frosting in a sealed container. Thaw both in the refrigerator before assembling to maintain the best texture and taste.
Reheating
If you want to enjoy these Pumpkin Cookies with Cream Cheese Frosting Recipe warm, briefly warm the cookies in the microwave for 10 to 15 seconds. Add the frosting after warming if possible to keep it creamy and fresh. This little trick revives their soft, moist texture beautifully.
FAQs
Can I substitute fresh pumpkin for canned pumpkin?
Yes, but use cooked and pureed fresh pumpkin to match the consistency of canned pumpkin closely. Keep in mind that moisture content may vary, so you might need to adjust the flour slightly to get the right dough texture.
What can I use instead of cream cheese frosting?
If cream cheese frosting isn’t your favorite, buttercream or a simple vanilla glaze will also complement pumpkin cookies nicely, though the tang from cream cheese is a classic pairing that many love.
How do I make these cookies gluten-free?
Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Since some blends vary, check the package for whether you need extra ingredients like xanthan gum to achieve the right texture.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped walnuts, pecans, or semi-sweet chocolate chips fold in wonderfully and add delightful texture and flavor contrast to these pumpkin-spiced treats.
How long will these cookies stay fresh?
Properly stored in an airtight container at room temperature, these cookies will maintain their freshness for up to 3 days. Beyond that, refrigeration or freezing is recommended to keep them tasting their best.
Final Thoughts
There’s something truly special about baking and sharing these Pumpkin Cookies with Cream Cheese Frosting Recipe that brings a touch of warmth and joy to any occasion. The harmonious blend of spices, the moist cookie base, and the tangy frosting make each bite a celebration of fall’s best flavors. Don’t hesitate to try this recipe soon — once you do, these cookies are sure to find a permanent place in your baking repertoire and heart.
Print
Pumpkin Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and flavorful Pumpkin Cookies topped with a smooth Cream Cheese Frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these cookies capture the essence of fall and are ideal for holiday gatherings or cozy snacks.
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
- 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 the oven: Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with silicone mats or parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk these together until evenly blended.
- Combine wet ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg, followed by the canned pumpkin and vanilla extract until fully incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to form the cookie dough.
- Shape and bake cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them evenly to allow for spreading. Bake in the preheated oven for about 12-15 minutes or until edges are golden and centers are set.
- Prepare frosting: While the cookies cool, beat together the softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract, continuing to beat until smooth and creamy.
- Frost the cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting evenly onto each cookie.
Notes
- Make sure the butter and cream cheese for the frosting are at room temperature to ensure a smooth, creamy mixture.
- Use canned pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Allow cookies to fully cool before frosting to prevent the frosting from melting.
- The spices can be adjusted according to taste or omitted for a milder cookie.
- Store cookies in an airtight container in the refrigerator to keep the frosting fresh, best consumed within 3-4 days.
