Pumpkin Cookies with Cream Cheese Frosting

why make this recipe

Pumpkin Cookies with Cream Cheese Frosting are a delightful treat that perfectly blend the warm flavors of fall with the sweetness of creamy frosting. These cookies are soft, chewy, and packed with pumpkin flavor, making them perfect for any autumn occasion. The addition of the rich cream cheese frosting takes them to the next level, creating a deliciously satisfying dessert that everyone will love. Whether you are hosting a gathering, celebrating a holiday, or simply treating yourself, these cookies are sure to impress!

how to make Pumpkin Cookies with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups (312 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
• 1/2 teaspoon salt
• 3/4 cup (170 g) unsalted butter (room temperature)
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 1/4 cups (305 g) canned pumpkin puree
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract
• 8 ounces (1 brick or 226 g) block-style cream cheese (softened but still cool)
• 1/4 cup (56 g) unsalted butter (softened but still cool)
• 1 teaspoon pure vanilla extract
• 1 3/4 cups (210 g) confectioners’ sugar (sifted)

Directions:

1. Preheat your oven to 350° F. Line a baking sheet with parchment paper and set it aside.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set it aside.
3. In a stand mixer (or using a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, which should take about 3 minutes.
4. Add the pumpkin puree, egg, and vanilla extract to the mixture. Mix until everything is combined, scraping the bottom and sides of the bowl if needed.
5. Gradually add the flour mixture to the wet ingredients. Mix until just combined. The dough will feel a bit sticky and soft.
6. Use a medium cookie scoop (or a spoon) to portion out heaping tablespoons of dough onto the prepared baking sheet. Make sure to space the cookies about 2 inches apart.
7. Bake the cookies in the preheated oven for 13 to 15 minutes, or until the edges are set and the cookies are soft and fluffy.
8. Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
9. For the cream cheese frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, which should take about 30 seconds.
10. Add the vanilla extract and confectioners’ sugar to the mixture. Mix until combined, about 30 more seconds.
11. Use an off-set spatula or a knife to spread the cream cheese frosting on the cooled pumpkin cookies. Garnish with a sprinkle of cinnamon if desired and serve.

how to serve Pumpkin Cookies with Cream Cheese Frosting

These pumpkin cookies can be served as a delightful dessert at parties, gatherings, or family dinners. They pair wonderfully with a warm cup of tea or coffee, creating a cozy atmosphere. Arrange them on a platter and enjoy the smiles from friends and family as they savor each bite!

how to store Pumpkin Cookies with Cream Cheese Frosting

To store your Pumpkin Cookies with Cream Cheese Frosting, place them in an airtight container. They can be kept in the refrigerator for up to 5 days. If you want to enjoy them later, you can freeze the cookies without the frosting for up to 3 months. Just make sure to thaw them in the refrigerator before serving.

tips to make Pumpkin Cookies with Cream Cheese Frosting

• Make sure your butter and cream cheese are at a cool room temperature for the best texture in your frosting.
• If the dough feels too sticky, you can chill it in the refrigerator for 30 minutes before scooping and baking.
• For an extra cinnamon flavor, sprinkle a little pumpkin pie spice on top of the frosted cookies.

variation (if any)

If you want to add some variety, consider incorporating chocolate chips, nuts, or dried fruit into the cookie dough. You could also use a maple-flavored frosting instead of cream cheese for a different taste.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before using it in the recipe.

2. How can I make the cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to check that it’s a one-to-one substitute.

3. Can I make the frosting ahead of time?

Yes! You can prepare the cream cheese frosting in advance. Store it in the refrigerator in an airtight container for up to a week. Just give it a quick stir before using.