If you’re looking for a cozy, festive treat that perfectly captures the autumn spirit, you’ve got to try the Pumpkin Cookies with Cream Cheese Frosting and Pie Crust Leaf Decorations Recipe. These soft, warmly spiced pumpkin cookies are topped with luscious cream cheese frosting, then finished with charming, crispy pie crust leaves that add a delightful crunch and a touch of elegance. It’s like a little fall celebration baked right into each bite, and I’m excited to share this heartfelt favorite with you.
Ingredients You’ll Need
The beauty of the Pumpkin Cookies with Cream Cheese Frosting and Pie Crust Leaf Decorations Recipe lies in its simple, pantry-friendly ingredients that come together to create layers of flavor and texture. Each component plays an essential role, from the creamy butter boosting richness, to the pumpkin lending moisture and that unmistakable autumnal taste, to the spices and frostings that round everything out beautifully.
- Butter (2 sticks, softened): Provides a rich, tender crumb and helps blend the dough perfectly.
- Sugar (1 cup): Sweetens the dough just right without overpowering the pumpkin.
- Vanilla (1 tablespoon): Adds a warm, fragrant depth to enhance the overall flavor.
- Egg (1): Binds the ingredients together and gives the cookies structure.
- Flour (3 cups, plus more if needed): The foundation for your dough, creating that perfect chewy texture.
- Baking Powder (1 tablespoon): Gives the cookies a nice rise and fluffiness.
- Canned Pumpkin (2 heaping tablespoons): Brings moisture, softness, and that true pumpkin flavor.
- Cinnamon (1 teaspoon): A must for warm spice notes, elevating the autumn feel.
- Sugar (2 tablespoons): For dusting the pie crust leaves and adding a hint of sweetness.
- Orange Food Coloring Gel: To give the frosting and leaves a vibrant fall color that will catch eyes.
- Butter (4 tablespoons, softened): For the creamy, dreamy frosting base.
- Cream Cheese (4 ounces): Adds tang and smooth richness to the frosting.
- Powdered Sugar (4 cups): Sweetens and thickens the frosting perfectly.
- Prepared Pie Crust (1 roll): The easy way to create those adorable leaf decorations full of flakey crunch.
- Leaf Cut-Out Set: To make shaping the pie crust leaves simple and festive.
- Sugar for topping: Adds sparkle and slight crunch to the leaf decorations.
How to Make Pumpkin Cookies with Cream Cheese Frosting and Pie Crust Leaf Decorations Recipe
Step 1: Prepare and Mix the Cookie Dough
Start by creaming the softened butter and sugar together until fluffy and light. Then, add the egg and vanilla extract, mixing well until fully combined. Next, stir in the canned pumpkin to bring that moist, dense texture and robust pumpkin flavor. In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually combine the dry ingredients into the wet, mixing until a soft dough forms, adding a bit more flour if it feels too sticky. This dough is the base of all the loveliness to come.
Step 2: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C). Roll the dough into small, even-sized balls, flattening each slightly on a baking sheet lined with parchment paper. Bake these for about 12 to 15 minutes until they’re just set and lightly golden around the edges. Avoid overbaking because you want your cookies soft and tender. Let them cool completely before moving on to frosting — patience pays off here, trust me!
Step 3: Make the Cream Cheese Frosting
While the cookies are cooling, whip up the luscious cream cheese frosting. Beat together the softened butter and cream cheese until incredibly smooth and creamy. Slowly incorporate the powdered sugar, about a cup at a time, until the frosting reaches your desired sweetness and thickness. Add a drop or two of orange food coloring gel to get that festive autumn hue, mixing until beautifully blended.
Step 4: Create the Pie Crust Leaf Decorations
Unroll the prepared pie crust on a flat surface, lightly dusting with flour to prevent sticking. Use your leaf cut-out set to press and remove charming leaf shapes. Sprinkle a little sugar over them for a subtle sparkle and bake on a separate tray at 350°F (175°C) for roughly 8 to 10 minutes. Keep an eye on them so they turn golden brown but don’t burn — these will add a delightful crunch and a gorgeous finishing touch to your cookies.
Step 5: Assemble Your Cookies
Once the cookies are fully cooled, generously spread or pipe the cream cheese frosting on top of each. Carefully press one pie crust leaf onto the frosting of each cookie, positioning them so they look like vibrant little fall leaves resting on a pumpkin patch. This final step not only transforms these cookies into a feast for the eyes but also adds a delicious layer of texture that makes every bite special.
How to Serve Pumpkin Cookies with Cream Cheese Frosting and Pie Crust Leaf Decorations Recipe
Garnishes
For an extra festive touch, sprinkle a little ground cinnamon or nutmeg over the frosted cookies just before serving. You can also add a few edible gold flakes or a dusting of powdered sugar snow to heighten their holiday charm. A thin drizzle of melted white chocolate can make these treats even more decadent and visually stunning.
Side Dishes
These cookies pair wonderfully with a simple cup of hot apple cider or spiced chai tea, enhancing their autumn vibe. For a heartier pairing, try them alongside a creamy pumpkin soup or a roasted vegetable salad for a fall-inspired dessert after your seasonal meal.
Creative Ways to Present
Arrange the cookies on a rustic wooden board, interspersed with cinnamon sticks, pine cones, and small pumpkins for a stunning centerpiece. You can also gift them in a beautifully wrapped box, layering parchment paper between each, making them the perfect homemade present for friends or family.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten cookies in an airtight container at room temperature for up to three days. The cream cheese frosting means they’re best enjoyed fresh, but they will still be delicious if stored properly and brought back to room temperature before eating.
Freezing
If you want to make these ahead of time for a special occasion, freeze the unfrosted cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. Freeze for up to three months. Thaw completely before frosting and decorating with your pie crust leaves to keep everything fresh and vibrant.
Reheating
You can gently warm the cookies in the oven at a low temperature (around 300°F or 150°C) for 5 minutes to refresh their softness, but avoid heating once frosted, as the cream cheese frosting can melt or separate.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Fresh pumpkin can be used, but it’s best to cook and puree it first to achieve the same moist consistency as canned pumpkin. Make sure it’s well-drained to avoid excess moisture that could affect the cookie dough texture.
What if I don’t have a leaf cut-out set for the pie crust?
No worries! You can carefully cut leaf shapes freehand with a sharp knife or use other fall-themed cookie cutters. Just try to keep the shapes thin and even so they bake up crisp and beautifully.
Can these cookies be made gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. You may need to adjust the texture slightly with extra moisture or flour as gluten-free doughs can behave differently.
Is there a vegan version of this Pumpkin Cookies with Cream Cheese Frosting and Pie Crust Leaf Decorations Recipe?
Absolutely. Use vegan butter and cream cheese alternatives and swap the egg for a flax or chia egg replacement. Be mindful of your pie crust choice to ensure it’s dairy and egg-free as well.
How do I make the frosting less sweet?
Reduce the powdered sugar gradually and taste as you go. You can add a little lemon juice or zest to balance sweetness with a subtle tang, complementing the cream cheese beautifully.
Final Thoughts
Making the Pumpkin Cookies with Cream Cheese Frosting and Pie Crust Leaf Decorations Recipe is like inviting fall itself into your kitchen. Each step is a joy, from the comforting dough to the creamy frosting and whimsical leaf decorations. This recipe not only tastes amazing but also lets you create memories and warmth with every batch shared. I truly hope you enjoy baking and savoring these delightful treats as much as I do—happy fall baking!
Print
Pumpkin Cookies with Cream Cheese Frosting and Pie Crust Leaf Decorations Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Pumpkin Cookies blend the warm flavors of pumpkin and cinnamon into soft, buttery cookies perfect for fall gatherings. Topped with a creamy orange cream cheese frosting and shaped using festive leaf cut-outs, they offer a charming seasonal treat that’s as visually appealing as it is delicious.
Ingredients
Cookie Dough
- 2 sticks butter, softened (1 cup)
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour (plus more if needed)
- 1 tablespoon baking powder
- 2 heaping tablespoons canned pumpkin
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- Orange food coloring gel (to color dough as desired)
Frosting
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 4 cups powdered sugar
- Orange food coloring gel (for frosting color)
Additional
- 1 roll prepared pie crust (such as Pillsbury, from dairy case)
- 1 set leaf-shaped cookie cut-outs
- Sugar (for sprinkling on top)
Instructions
- Prepare the Pumpkin Cookie Dough. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt. Gradually add the dry ingredients to the wet mixture alternately with the canned pumpkin, stirring until a soft dough forms. If the dough is too sticky, add a little more flour. Optionally, add orange food coloring gel to tint the dough for a festive look.
- Roll out Pie Crust and Cut Leaf Shapes. On a lightly floured surface, roll out the prepared pie crust dough to about 1/8-inch thickness. Using the leaf-shaped cookie cut-outs, press into the dough to create decorative leaf shapes. Set aside for topping or decoration as desired.
- Shape and Bake Cookies. Preheat the oven to 350°F (175°C). Roll the pumpkin cookie dough out on a floured surface to about 1/4-inch thickness and use cookie cutters to shape cookies, or shape by hand. Place them on a parchment-lined baking sheet. If desired, decorate cookies with the pie crust leaf cut-outs by gently pressing them on top. Sprinkle with sugar for extra sparkle.
- Bake the Cookies. Bake the cookies in the preheated oven for 12 to 15 minutes or until slightly golden around the edges but still soft in the center. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the Cream Cheese Frosting and Decorate. While cookies cool, beat the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating thoroughly until fluffy. Add orange food coloring gel to achieve the desired orange shade. Once cookies are fully cooled, frost the top with the cream cheese frosting. Optionally, embellish with additional decorative pie crust leaves and a sprinkle of sugar. Let frosting set before serving.
Notes
- Ensure the butter and cream cheese are softened to room temperature to achieve smooth frosting.
- Add extra flour to the dough only as needed if it’s too sticky—dough should be soft but manageable.
- If you don’t have food coloring gel, powdered food coloring or natural coloring alternatives like carrot juice can be used but may affect the consistency.
- These cookies are best stored in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- For a spiced variation, consider adding nutmeg or cloves along with the cinnamon into the dough.
