These pumpkin cream cheese frosted cookies are soft, spiced treats that bring the taste of fall in every bite! With a yummy cream cheese topping, they’re hard to resist.
Honestly, the cream cheese frosting is the perfect match for the cozy pumpkin flavor. I can’t help but sneak a few, especially with coffee! ☕🍪
Key Ingredients & Substitutions
Pumpkin Puree: Always opt for canned pumpkin puree instead of pumpkin pie filling. They aren’t the same! For a twist, you can use homemade pumpkin puree made from roasted pumpkin, although it might alter the moisture slightly.
Butter: Unsalted butter is best, as it allows you to control the salt level. If you need a dairy-free option, try using coconut oil or a dairy-free butter substitute. Just keep an eye on the melting point!
Brown Sugar: The brown sugar adds moisture and depth to your cookies. If you’re out, you can substitute half of it with white sugar and add a teaspoon of molasses for flavor.
Flour: All-purpose flour keeps the cookies light and fluffy. If you’re gluten-free, use a 1:1 gluten-free baking flour. It works well, but adjust baking time as needed.
Cream Cheese: For the frosting, full-fat cream cheese gives the best texture. If you’re looking for a lighter version, you could try using Neufchâtel cheese or a dairy-free cream cheese alternative.
How Do You Ensure Your Cookies are Soft and Chewy?
The key to deliciously soft and chewy pumpkin cookies is two-fold: proper mixing and baking time. Follow these tips:
- Do not overmix your dough once you add the dry ingredients. This helps keep the cookies tender.
- Bake just until the edges are set and the tops look slightly cracked, around 12-15 minutes. They may feel soft but will firm up while cooling.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This step helps maintain moisture!
With these tips and ingredient swaps up your sleeve, you’re well-equipped to make these delightful cookies. Happy baking!
How to Make Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For The Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- Ground cinnamon, for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and around 15 minutes to bake. After baking, you’ll need a little time for cooling before frosting. In total, plan for about 1 hour to enjoy your freshly baked cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, use an electric mixer to beat the softened butter along with the granulated sugar and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Pumpkin and Egg:
Next, add the canned pumpkin puree, the egg, and vanilla extract to the butter and sugar mixture. Beat everything until it’s well combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Be careful not to overmix, as this can affect the texture of your cookies!
6. Scoop the Dough:
Using a cookie scoop or a spoon, drop about 2 tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread while baking.
7. Bake the Cookies:
Bake the cookies for 12-15 minutes, or until the edges are set and the tops look slightly cracked. They will be soft when you take them out but will firm up as they cool.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely.
9. Prepare the Frosting:
For the cream cheese frosting, in a medium bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy.
10. Add Sugar and Vanilla:
Gradually add in the sifted powdered sugar and vanilla extract, continuing to mix until your frosting is fluffy and fully blended.
11. Frost the Cookies:
Once your cookies are completely cool, it’s time to frost them! Use a piping bag or a spatula to apply a generous amount of cream cheese frosting on each cookie.
12. Add a Final Touch:
If you want, sprinkle a little ground cinnamon on top of the frosted cookies for an extra touch of flavor.
13. Serve and Enjoy!
Now, it’s time to serve your delicious cookies! Share them with friends and family, or keep them all to yourself! They’ll stay fresh in an airtight container in the refrigerator for up to 5 days.
These soft, spiced pumpkin cookies paired with tangy cream cheese frosting make for a cozy and delightful fall treat. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to roast and puree the pumpkin until smooth. Keep in mind that fresh pumpkin may have a slightly different moisture content, so you might need to adjust the flour slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator. They should stay fresh for up to 5 days. You can also freeze them for up to 3 months; just thaw in the fridge before enjoying!
Can These Cookies Be Made Gluten-Free?
Absolutely! Use a 1:1 gluten-free baking flour as a substitute for all-purpose flour. The texture might vary slightly, but they should still be delicious!
What Can I Use If I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can use mascarpone cheese or a dairy-free cream cheese alternative. For a lighter frosting, whipped coconut cream is also a great option, although it will have a different flavor profile.