Pumpkin Cookies with Cream Cheese Frosting are a delicious and festive treat perfect for the fall season. These cookies combine the warm flavors of pumpkin with a creamy and tangy cream cheese frosting, resulting in a delightful combination of tastes and textures.
Make a batch of irresistible pumpkin cookies with a tangy, sweet cream cheese frosting that melts in your mouth. These easy pumpkin cookies are a delightful treat to share with family and friends during autumn gatherings, Halloween parties, or simply as a cozy treat to enjoy with a cup of hot cider. The combination of the spicy pumpkin cookie and the smooth cream cheese frosting creates a harmonious blend of flavors that will leave you craving more.
Not sure about you all but once the kids go back to school I start getting into that fall mood and all things pumpkin. I have to hold myself back from decorating for fall, okay so maybe I didn't this year.
I decided to kick off the back-to-school week with some fall baking and a little bit of decorating. The house smelled so delicious as these pumpkin cookies baked in the oven. To make these delicious fall treats even more amazing I topped them with a simple cream cheese frosting.
How To Make This Recipe
These cookies are simple to make and are loaded with pumpkin flavor making them the perfect fall cookie. To bring out even more fall flavor I used my homemade pumpkin pie spice recipe.
The first thing I do when making these pumpkin cookies is to sift the all purpose flour, baking soda, baking powder, pumpkin pie spice, and salt together. With the dry ingredients sifted into a mixing bowl, I will set them aside for later.
In a large mixing bowl or the bowl of stand mixer. Cream butter that is room temperature, white sugar, and brown sugar until it's light and fluffy. This will take about a minute or so to achieve. Mix in the pumpkin purée, egg, and vanilla extract.
Once the unsalted butter and sugars are creamed together I will slowly start folding the dry ingredients into the wet ingredients. Mixing all the ingredients together until all are combined.
When baking cookies like to line my baking with silicone liners. So you can do that or you can spray the cookie sheet with cooking spray or line it with parchment paper. To get the perfect size cookie and all the same size I use a 1-inch cookie scoop. If you don't have a cookie scoop you can use a tablespoon to scoop out the perfect size cookies.
Scooping the cookie dough out onto the prepared baking sheet gives them enough space from each other. I like to space them out about 2-inches apart from each other.
Place the baking sheet into a preheat 350℉ oven and bake for 15-20 minutes. The time will depend on your oven. When I make these it does take 20 minutes for mine to bake.
Cream Cheese Frosting
I will also check the middle of the cookie to make sure it feels firm. Another way I know when they are getting close to being done is the kitchen will fill up with a delicious pumpkin smell.
Once the cookies are baked let cool on a cooling rack. While the pumpkin cookies are cooling it's time to mix up the cream cheese frosting.
Starting with room temperature butter and cream cheese, cream together with vanilla extract in a large bowl until all is creamed together. Then slowly mix in the powdered sugar until all the ingredients are combined.
If the frosting is too thick you can add in a bit of milk to help loosen it some. Or if the frosting is too thin you can add in a bit more powdered sugar.
With the cream cheese frosting mixed up and the cookies cooled it's time to frost these fall treats. Start topping the soft pumpkin cookies with frosting. The cream cheese frost really helps make these the best pumpkin cookies ever.
Questions Answered
Yes, these cookies need to be refrigerated. Because they are topped with a cream cheese frosting it is best that they are stored in the refrigerator.
If these pumpkin spice cookies are stored in an airtight container in the refrigerator they will last up to three days. I do advise to place them in the container in a single layer so they don't stick together.
Fresh pumpkin puree can be used in replacement of canned. When I do I use the same about as canned pumpkin.
Mixing chocolate chips into the batter is one way to make them even better. We like to bring in more pumpkin flavor by sprinkling a bit of pumpkin pie spice on top of the cream cheese frosting. Or mix pumpkin spice or cinnamon into the cream cheese frosting.
These delicious pumpkin cookies with cream cheese frosting are the perfect treat to enjoy in October and November with a warm cup of hot cocoa or apple cider. They have a cake-like texture that is loaded with pumpkin spice flavors and topped with a tangy frosting. If warm fall spices and pumpkin goodness are your jam then these pumpkin spice cookies are a must try.
If you enjoyed this easy pumpkin cookie recipe here are some more pumpkin recipes that are perfect for pumpkin season.
Pumpkin Cookies With Cream Cheese Frosting
These pumpkin cookies bake up soft and delicious on their own. Top them with a cream cheese frosting to make them even better.
Ingredients
For The Cookies
- 2½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Pumpkin Pie Spice I used my homemade mix
- ½ Teaspoon Salt
- ½ Cup Butter 1 stick room temperature
- 1 Cup Sugar
- ½ Cup Brown Sugar
- 15 Ounces Pumpkin Puree I used canned but fresh will work
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
For The Cream Cheese Frosting
- 8 Ounces Cream Cheese room temperature
- 3 Tablespoons Butter room temperature
- 1 Teaspoon Vanilla Extract
- 2 Cups Powdered Sugar
Instructions
-
Preheat Oven to 350℉
For The Cookies
-
In a bowl sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this aside
-
In another large bowl cream together with a hand mixer the butter, sugar, and brown sugar. Mix until light and fluffy. Mix into the butter mixture the pumpkin puree, egg, and vanilla extract.
-
Fold in the flour mixture until all the ingredients are combined.
-
Prepare a cookie sheet with either a silicone liner or spray with cooking spray. Using a large cookie scoop, scoop the batter out onto the cookie sheets two inches apart from each other.
-
Bake in a preheat 350℉ for 15-20 minutes or until cookies feel firm in the middle.
For The Cream Cheese Frosting
-
In a large mixing bowl cream together the room temperature cream cheese and butter with the vanilla extract. Gently mix in the powdered sugar.
-
Once the cookies are cooled top each with the cream cheese frosting.
Recipe Notes
If the cream cheese frosting is too thick stir in a bit of milk. If too thin add in a bit more powdered sugar.
Since cookies are topped with a cream cheese frosting they need to be kept in the refrigerator. If stored in an air-tight container they should last for 3 days.
Homemade pumpkin pie spice recipe used.
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
Leave a Reply