If you adore the warm, cozy flavors of autumn wrapped up in a soft, delightful treat, then this Pumpkin Cookies with Cream Cheese Frosting Recipe is going to be your new favorite indulgence. Imagine tender pumpkin-spiced cookies with lush, tangy cream cheese frosting on top—it’s the perfect balance of spice, sweetness, and creamy richness that feels like a comforting hug in every bite. Whether you’re baking for a holiday party, an afternoon snack, or just to brighten your day, these cookies will win hearts and fill your kitchen with irresistible aromas.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but essential ingredients, each playing a critical role in crafting the perfect pumpkin cookie texture and that smooth cream cheese frosting that everyone loves. From the warm spices that spark memories of crisp fall days to the creamy butter that makes every bite melt in your mouth, these pantry staples come together effortlessly.
- 2 cups (284g) all-purpose flour: The sturdy base that makes these cookies soft but structured.
- 1 tsp baking soda: Helps the cookies rise lightly while keeping them tender.
- 1/2 tsp baking powder: Adds a gentle lift without becoming cakey.
- 3/4 tsp salt: Balances sweetness and heightens all the other flavors.
- 1 1/2 tsp ground cinnamon: The star warm spice that creates that unmistakable pumpkin flavor.
- 1/2 tsp ground nutmeg: Adds earthy depth and a hint of nuttiness.
- 1/2 tsp ground ginger: Brings a subtle kick that brightens the cookie.
- 1/8 tsp ground cloves: Gives that cozy, slightly spicy tint to the flavor profile.
- 10 Tbsp (140g) unsalted butter, softened: Essential for buttery richness and tender crumb.
- 3/4 cup (160g) granulated sugar: Sweetens and helps achieve that perfect golden hue.
- 1/2 cup (110g) packed light brown sugar: Provides moisture and that irresistible caramel note.
- 1 large egg: Binds ingredients and adds richness.
- 1 tsp vanilla extract: Enhances all the warm, sweet flavors beautifully.
- 1 cup (243g) canned pumpkin: The heart of the recipe, bringing moistness and natural sweetness.
- 5 Tbsp (70g) unsalted butter, nearly at room temperature: For the luscious cream cheese frosting base.
- 4 oz cream cheese, nearly at room temperature: The star component of the frosting, balancing sweet and tang.
- 2 cups (248g) powdered sugar: Sweet and smooth, making the frosting silky and spreadable.
- 1/2 tsp vanilla extract: Completes the frosting’s flavor with a warm, aromatic touch.
How to Make Pumpkin Cookies with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350 degrees Fahrenheit and lining your baking sheets with silicone mats or parchment paper. This simple step ensures the cookies bake evenly and don’t stick, setting you up for cookie perfection from the very beginning.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Combining the spices thoroughly ensures each cookie carries that warm, delicious pumpkin spice flavor that makes this recipe so beloved.
Step 3: Combine Wet Ingredients
In another bowl, beat the softened butter with both the granulated and brown sugars until creamy and fluffy. Then add the egg, canned pumpkin, and vanilla extract. This mixing brings moisture and richness, making the cookies tender and deeply flavorful.
Step 4: Bring It All Together
Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined. Over-mixing can make the cookies tough, so gently folding ensures they stay soft and tender with every bite.
Step 5: Bake the Cookies
Drop spoonfuls of cookie dough onto your prepared baking sheets, spacing them a couple of inches apart because these cookies spread just slightly. Bake in the preheated oven for about 12-15 minutes, until the edges are set and the centers look slightly soft—perfectly moist!
Step 6: Make the Cream Cheese Frosting
While the cookies cool, blend the nearly room temperature butter and cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla, beating until the frosting is luscious and spreadable.
Step 7: Frost and Enjoy
Once your cookies have cooled completely, generously frost each one with a creamy layer of that dreamy cream cheese frosting. This step transforms the cookies into an irresistible dessert that’s as delightful to look at as it is to eat.
How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe
Garnishes
Take your presentation to the next level by sprinkling chopped pecans, a dusting of cinnamon, or even edible gold glitter over the frosting. These little touches add texture, flavor, and a bit of festive flair that impresses every time.
Side Dishes
Pair your pumpkin cookies with a hot cup of chai tea or a creamy latte to complement the spices. For a truly indulgent treat, serve alongside vanilla ice cream or a glass of cold milk to balance the richness.
Creative Ways to Present
Arrange your cookies on a rustic wooden board or stack them in a cookie jar adorned with a colorful ribbon. You can even use cookie cutters to shape the dough before baking, making themed cookies perfect for fall gatherings and pumpkin patch parties.
Make Ahead and Storage
Storing Leftovers
Store your pumpkin cookies with cream cheese frosting recipe creations in an airtight container in the refrigerator for up to five days. Keeping them cold preserves the freshness of the frosting and maintains that perfect texture.
Freezing
You can freeze the unfrosted cookies for up to three months. Just cool completely, then layer them between sheets of parchment paper in a freezer-safe container. Defrost overnight in the fridge, then frost as usual before serving.
Reheating
If you prefer your cookies slightly warm, especially when adding the frosting, gently warm unfrosted cookies in the microwave for about 10 seconds before frosting. This makes spreading easier and enhances the cozy flavors.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth and measured the same 1 cup amount. It might add a bit more moisture to the dough, so watch your baking time carefully.
Is it possible to make these cookies gluten-free?
Yes, substituting the all-purpose flour with a gluten-free blend designed for baking works well. Be sure to check that your baking powder and other ingredients are gluten-free to maintain safety.
Can I skip the cream cheese frosting?
You can, but the frosting is what really elevates this Pumpkin Cookies with Cream Cheese Frosting Recipe. If you’d prefer, a simple dusting of powdered sugar or a drizzle of white chocolate makes a lovely alternative.
How should I store these cookies if I’m taking them to a party?
Transport them in a single-layer container lined with parchment to avoid smudging the frosting. If stacking is necessary, place wax paper between layers for easy separation and aesthetics.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped walnuts, pecans, or semi-sweet chocolate chips add delightful texture and flavor. Fold them in during Step 4 before scooping onto the baking sheet.
Final Thoughts
There is nothing quite like baking a batch of pumpkin cookies topped with that heavenly cream cheese frosting to brighten your day and fill your home with warmth. This Pumpkin Cookies with Cream Cheese Frosting Recipe is not just a treat—it’s an experience that wraps seasonal comfort into every bite. I hope you enjoy making and sharing these cookies as much as I do, and that they become a delicious tradition in your kitchen as well!
Print
Pumpkin Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch, total about 30 minutes
- Total Time: 60 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cookies with Cream Cheese Frosting are soft, flavorful fall treats featuring warm spices and a rich cream cheese topping. Perfect for autumn gatherings or cozy dessert times, these cookies combine tender pumpkin-spiced dough with a smooth, tangy frosting for a delightful balance of sweetness and spice.
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 Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and well blended. Then add the egg, canned pumpkin, and vanilla extract; mix until fully incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain tender cookies.
- Shape and Bake Cookies: Scoop the dough in tablespoon-sized portions and place them evenly spaced on the prepared baking sheets. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set and lightly golden around the edges.
- Make the Cream Cheese Frosting: While the cookies cool, beat together the softened butter and cream cheese until fluffy. Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
- Frost the Cookies: Once the cookies have cooled completely, spread or pipe the cream cheese frosting generously over each cookie. Allow the frosting to set slightly before serving.
Notes
- For best results, make sure butter and cream cheese for the frosting are at room temperature to avoid lumps.
- Do not overmix the cookie dough to keep the cookies soft and tender.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cookies without frosting for up to 3 months; frost them after thawing.
- Adjust spices according to taste—add a pinch more nutmeg or cinnamon for a stronger flavor profile.
