When the air gets that crisp autumn chill, there’s one treat that’s been making waves in dessert circles.
Our Pumpkin Cookies with Cream Cheese Frosting are where comforting pumpkin spices meet dreamy cream cheese decadence.
Each cookie is like a warm hug, capturing the essence of fall in every bite. The soft, moist texture combined with that rich frosting is truly a match made in dessert heaven.
They’re not just your regular cookies; they’re a little autumnal celebration in every bite.
So, whether you’re wrapped up in a cozy blanket, watching leaves fall outside, or sharing laughs at a fall gathering, these cookies are bound to be the talk of the table.
Ingredients You’ll Need
All-Purpose Flour. It’s like the foundation of a house, but for our cookies. Ensuring they’ve got that soft, comforting texture we all crave.
Baking Powder & Baking Soda. These are the unsung heroes, quietly working behind the scenes to puff up our cookies just right.
Pumpkin Pie Spice & Ground Cinnamon. Imagine wrapping up in a warm blanket on a chilly day; that’s the feeling these spices bring to our cookies.
Unsalted Butter. It’s the secret sauce, adding that touch of luxury, making every bite a melt-in-your-mouth moment.
Granulated & Brown Sugar. The dynamic duo of sweetness. And that brown sugar? It’s like a little whisper of nostalgia with its molasses hint.
Pumpkin Puree. The spotlight’s on this one. Bringing in that authentic pumpkin taste and making our cookies a fall favorite.
Egg. The trusty sidekick, ensuring all our ingredients play nice and stay together.
Vanilla Extract. It’s the subtle note in our cookie symphony, adding a touch of sweet harmony.
Cream Cheese. The smooth operator of our frosting, bringing in a creamy tang that dances perfectly with the cookie’s sweetness.
Confectioners’ Sugar. The final touch, ensuring our frosting is both sweet and oh-so-spreadable.
| Ingredient | Description |
|---|---|
| All-Purpose Flour | Foundation for soft cookie texture. |
| Baking Agents (Powder & Soda) | Ensure cookies rise perfectly. |
| Spices (Pumpkin Pie & Cinnamon) | Add warmth and comfort to cookies. |
| Unsalted Butter | Adds richness and melt-in-mouth quality. |
| Sugars (Granulated & Brown) | Sweeten and add a hint of nostalgia. |
| Pumpkin Puree | Authentic pumpkin flavor for a fall touch. |
| Egg | Binds ingredients together. |
| Vanilla Extract | Enhances overall flavor harmony. |
| Cream Cheese | Creamy tang for the frosting. |
| Confectioners’ Sugar | Sweetens and smoothens the frosting. |
Making Pumpkin Cookies with Cream Cheese Frosting
Preparation. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Dry Ingredients. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
Wet Ingredients. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Combine. Gradually fold in the dry ingredients to the wet mixture, ensuring they’re well incorporated but not overmixed.
Shape & Bake. Using a cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frosting. In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy. Once the cookies are completely cooled, spread a generous amount of frosting on each cookie.
Serve & Enjoy. Enjoy these delightful cookies with a cup of tea or coffee. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
| Step | Description |
|---|---|
| Preparation | Preheat oven to 350°F and line a baking sheet. |
| Dry Mix | Whisk flour, baking powder, spices, and salt. Set aside. |
| Wet Mix | Cream butter and sugars. Add pumpkin, egg, and vanilla. |
| Combine | Mix dry ingredients into wet mixture. |
| Shape & Bake | Drop dough on sheet, flatten slightly, and bake 12-15 minutes. |
| Frosting | Beat cream cheese, butter, sugar, and vanilla until creamy. |
| Serve | Enjoy with a drink. Store leftovers in the fridge for up to 3 days. |
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 cup canned pumpkin puree
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 ½ cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Gradually fold in the dry ingredients to the wet mixture, ensuring they’re well incorporated but not overmixed.
- Using a cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy. Once the cookies are completely cooled, spread a generous amount of frosting on each cookie.
- Enjoy these delightful cookies with a cup of tea or coffee. Store any leftovers in an airtight container in the refrigerator for up to 3 days.