Pumpkin Cookies with Cream Cheese Frosting Recipe
Introduction
These Pumpkin Cookies with Cream Cheese Frosting combine soft, spiced pumpkin flavors with a rich, tangy frosting, creating a perfect fall treat. Easy to bake and irresistibly delicious, they are sure to become a seasonal favorite in your home.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 ¼ cups pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 3 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is smooth and creamy.
- Step 3: Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Step 6: Scoop the dough onto the prepared baking sheet, spacing the cookies apart.
- Step 7: Bake for 13 to 15 minutes, or slightly longer if making larger cookies. Allow the cookies to cool completely before frosting.
- Step 8: To make the frosting, beat the cream cheese and butter together until smooth and creamy.
- Step 9: Add powdered sugar and vanilla extract to the cream cheese mixture and beat until fluffy.
- Step 10: Spread the cream cheese frosting over the cooled cookies. Optionally, sprinkle with extra pumpkin pie spice or chopped nuts for added flavor.
Tips & Variations
- Ensure cookies are fully cooled before frosting to prevent melting and sliding of the frosting.
- If using homemade or non-commercial pumpkin puree, blot excess moisture to keep cookies soft but not sticky.
- For a nutty twist, add chopped pecans or walnuts to the cookie dough or sprinkle on top of the frosting.
Storage
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cookies in a sealed bag or container for up to 3 months. Thaw at room temperature and frost just before serving for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the puree?
Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option that ensures consistent flavor and texture.
How can I make these cookies dairy-free?
Substitute the butter with a dairy-free margarine and use dairy-free cream cheese for the frosting. Make sure all other ingredients are also free of dairy for a suitable alternative.
PrintPumpkin Cookies with Cream Cheese Frosting Recipe
Deliciously soft pumpkin cookies topped with creamy, smooth cream cheese frosting. These spiced pumpkin cookies bring the perfect balance of fall flavors with pumpkin puree and pumpkin pie spice, baked to perfection and finished with a sweet, tangy frosting that’s perfect for seasonal treats or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pumpkin Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 ¼ cups pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 3 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is smooth and creamy, providing a light base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until everything is fully incorporated, resulting in a moist and flavorful dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to ensure even distribution of the leavening and spices.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
- Shape Cookies: Use a scoop or spoon to drop the cookie dough onto the lined baking sheet, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 13-15 minutes, or slightly longer if making larger cookies, until they are set and a toothpick inserted comes out clean.
- Cool Completely: Allow the cookies to cool fully on the baking sheet or a wire rack before frosting them to prevent the frosting from melting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy, then gradually add powdered sugar and vanilla extract, mixing until the frosting is fluffy and spreadable.
- Frost Cookies: Spread the cream cheese frosting evenly over the cooled cookies. Optionally, sprinkle with extra pumpkin pie spice or chopped nuts for added texture and flavor.
Notes
- Cool the cookies completely before adding the frosting to prevent melting and sliding.
- If using homemade or non-Libby’s pumpkin puree, blot extra moisture to keep cookies soft but not sticky.
- Store frosted cookies in the refrigerator for up to 5 days to maintain freshness and texture.
- Unfrosted cookies can be frozen for up to 3 months; thaw and frost before serving.
Keywords: pumpkin cookies, cream cheese frosting, pumpkin spice, fall dessert, holiday cookies, soft pumpkin cookies, easy pumpkin recipe
