If you adore the cozy flavors of fall wrapped up in a soft, chewy treat, then you are in for a real delight with this Pumpkin Cookies with Cream Cheese Frosting Recipe. Imagine spiced pumpkin-infused cookies topped with a lush, tangy frosting that perfectly balances sweetness and spice. These cookies are not only wonderfully moist and flavorful but also bring a festive vibe that’s sure to brighten any snack time or holiday gathering. Once you try these, they’ll become your go-to pumpkin dessert for every season!
Ingredients You’ll Need
Gathering your ingredients for this Pumpkin Cookies with Cream Cheese Frosting Recipe is refreshingly straightforward. Each component plays a vital role in creating that perfect balance of texture and flavor, from the creamy butter that adds richness to the medley of spices that bring warmth and depth.
- Powdered sugar (1/2 cup): Essential for sweetening the cookies and smoothing out the frosting’s texture.
- Granulated sugar (1/2 cup): Provides the perfect caramelized sweetness and helps the cookies bake to a tender crumb.
- Butter, softened (1/2 cup): Adds richness and tenderness to the cookie dough.
- Coconut oil, melted (1/2 cup): Brings moisture and a subtle tropical note that blends beautifully with pumpkin.
- Large egg yolk (1): Binds ingredients and adds a silky texture.
- Pure vanilla extract (1 1/2 teaspoons): Enhances the sweetness and rounds out all the flavors.
- Pumpkin puree (1/2 cup): The star ingredient that gives the cookies their moist, tender crumb and signature fall flavor.
- All-purpose flour (2 1/4 cups): The sturdy base that holds everything together.
- Cream of tartar (1/2 teaspoon): Helps to stabilize the cookies and maintain a tender bite.
- Salt (1/2 teaspoon): Balances sweetness and intensifies flavors.
- Baking soda (1/2 teaspoon): Provides the gentle lift needed for fluffy cookies.
- Cinnamon (1 1/2 teaspoons): The quintessential autumn spice that warms every bite.
- Ground ginger (1/2 teaspoon): Adds a hint of spice complexity.
- Ground nutmeg (1/4 teaspoon): Deepens the aromatic profile.
- Ground cloves (1/8 teaspoon): Brings subtle pungency and richness.
- Cream cheese, room temperature (8 ounces): The luscious base for the frosting that’s tangy, creamy, and irresistible.
- Unsalted butter, softened (3 tablespoons): Makes the frosting silky and smooth.
- Vanilla extract (1 teaspoon): Harmonizes the frosting flavors perfectly.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to spreadable perfection.
How to Make Pumpkin Cookies with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Equipment
Let’s start by preheating your oven to 350 degrees Fahrenheit so it’s perfectly warm and ready for baking. Line your cookie sheets with parchment paper, silicone mats, or coat them lightly with cooking spray. This prevents sticking and ensures your cookies come off cleanly every time.
Step 2: Cream the Sugars and Butter
In a large mixing bowl, blend together the softened butter with the granulated and powdered sugar until the mixture is light, fluffy, and smooth. This step lays the foundation for a soft texture by introducing air into the dough.
Step 3: Add the Wet Ingredients
Mix in the large egg yolk, vanilla extract, and pumpkin puree into your creamed sugars and butter. Stir until fully combined. Then, slowly pour in the melted coconut oil, stirring gently to incorporate it without losing that fluffy texture.
Step 4: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Gradually add this aromatic dry mix into the wet pumpkin mixture. Stir carefully until all the ingredients are just combined—you want a tender dough, so avoid overmixing.
Step 5: Shape the Cookies
Scoop out about 2 tablespoons of dough for each cookie and roll into balls. Place them evenly 2 inches apart on your prepared cookie sheet. Lightly press them down with the back of a wooden spoon or your palm until they’re about 1/4 inch thick. This ensures even baking and the perfect chewy texture.
Step 6: Bake to Perfection
Bake your cookies at 350 degrees for approximately 10 to 12 minutes. You’re looking for a slight golden edge while keeping the centers soft and moist. Remove the tray and allow cookies to cool completely on a wire rack before frosting—this step is key for the frosting to stay creamy and not melt away.
Step 7: Whip Up the Cream Cheese Frosting
While the cookies cool, beat together the cream cheese and softened butter until smooth and creamy. Add in the vanilla extract, then gradually mix in the powdered sugar until the frosting achieves a thick, spreadable consistency. Now, spread a generous layer on each cookie and prepare for a delicious treat!
How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe
Garnishes
For an extra touch of flair, sprinkle your frosted cookies with a dash of ground cinnamon or finely chopped toasted pecans. You can also add a sprinkle of colored sugar or edible gold dust if you want to make these a centerpiece at a party.
Side Dishes
These pumpkin delights are superb alongside a hot cup of chai tea or freshly brewed coffee. For a richer pairing, a glass of cold milk or a warm latte with cinnamon whipped cream makes a heavenly accompaniment.
Creative Ways to Present
Serve your cookies stacked high on a rustic wooden plate or arranged on a festive platter with autumn leaves or mini pumpkins for a seasonal vibe. Wrap a small batch in wax paper tied with twine for charming take-home gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store your baked and frosted Pumpkin Cookies with Cream Cheese Frosting Recipe in an airtight container at room temperature for up to two days. After that, it’s best to refrigerate them to keep the frosting fresh and the cookies soft.
Freezing
You can freeze unfrosted pumpkin cookies by placing them in a single layer on a baking sheet to freeze solid, then transferring them to a sealed plastic bag or container. Thaw them at room temperature before frosting and serving. If frozen post-frosting, place wax paper between layers and freeze in an airtight container for up to a month.
Reheating
If you prefer warm cookies, gently reheat them in the microwave for about 10 seconds or in a low oven (around 300 degrees) for 5 minutes. Avoid overheating so the frosting doesn’t melt away, maintaining that perfect cream cheese texture.
FAQs
Can I substitute pumpkin puree with fresh pumpkin?
Fresh pumpkin can be used, but you need to cook and puree it first to match the consistency of canned pumpkin puree. Make sure it’s well-drained to avoid adding excess moisture that could affect the cookie texture.
Is it okay to use regular butter instead of coconut oil?
Absolutely! Regular butter will work beautifully and add a rich flavor. Coconut oil lends a slight tropical hint and extra moisture, but the cookies turn out wonderful with just butter too.
How long will the cookies stay fresh with the cream cheese frosting?
When stored properly in an airtight container in the refrigerator, these cookies remain fresh for up to five days. The frosting is best kept chilled to preserve its creaminess.
Can I make the frosting ahead of time?
Yes! The cream cheese frosting can be made up to two days in advance and stored tightly covered in the refrigerator. Just bring it to room temperature and give it a quick whip before spreading on the cookies.
What if I don’t want to use cream cheese frosting?
No worries! These pumpkin cookies are delicious on their own or you can try a simple vanilla glaze, maple frosting, or even a dusting of cinnamon sugar for a lighter touch.
Final Thoughts
There is something truly magical about sharing these Pumpkin Cookies with Cream Cheese Frosting Recipe with family and friends. They capture the essence of fall in every bite with their warm spices and creamy topping. Trust me, once you make these, they’ll become a beloved tradition, bringing comfort and smiles to every gathering. So go ahead, bake a batch, and enjoy the cozy happiness they bring!
Print
Pumpkin Cookies with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cookies with Cream Cheese Frosting are soft, moist, and packed with warm fall spices, perfect for the autumn season. The cookies have a tender texture thanks to pumpkin puree and coconut oil, while the rich cream cheese frosting adds a creamy, tangy finish that complements the spices beautifully. Ideal for holiday gatherings, or simply as a sweet seasonal treat.
Ingredients
Cookie Ingredients
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/2 cup butter (softened)
- 1/2 cup coconut oil (melted)
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup pumpkin puree (NOT pie filling)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 3 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and both powdered and granulated sugars until light and fluffy. Add the egg yolk, pure vanilla extract, and pumpkin puree, mixing well to combine. Slowly incorporate the melted coconut oil into the mixture until fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, salt, baking soda, cinnamon, ground ginger, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Form Cookie Dough: Gradually add the dry ingredients to the wet pumpkin mixture, combining until just incorporated. Be careful not to overmix.
- Shape Cookies: Line cookie sheets with baking mats, parchment paper, or lightly spray with cooking spray. Using a tablespoon measure, scoop about 2 tablespoons of dough, roll into balls, and place them about 2 inches apart on the cookie sheets. Slightly press each ball down to approximately 1/4 inch thickness using the back of a wooden spoon or your hand.
- Bake Cookies: Bake the cookies in the preheated oven at 350 degrees Fahrenheit for 10 to 12 minutes or until edges are lightly browned. Remove from the oven and transfer to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, beat the room temperature cream cheese and softened unsalted butter together until smooth and creamy. Add the vanilla extract, then slowly add the powdered sugar, mixing until the frosting is smooth and spreadable.
- Frost Cookies: Once the cookies have completely cooled, spread a generous layer of cream cheese frosting on top of each cookie. Allow the frosting to set slightly before serving.
Notes
- Do not use pumpkin pie filling; ensure you use pure pumpkin puree for the best texture and flavor.
- For softer cookies, avoid overbaking and watch them closely in the last few minutes.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- The cream cheese frosting is best applied when cookies are completely cool to prevent melting.
