PERFECT PUMPKIN CREAM CHEESE COOKIES

Imagine biting into a soft, chewy cookie bursting with warm pumpkin spice, perfectly complemented by a tangy-sweet cream cheese frosting. Tired of dry, bland fall treats? Get ready to transform your kitchen into a pumpkin spice paradise because we’re about to bake the most incredible Pumpkin Sugar Cookies with Cream Cheese Frosting! These cookies are surprisingly easy to make, and I promise, they’ll be the star of any autumn gathering.

Gathering Your Heavenly Ingredients

Here is everything you’ll need to whip up these delightful cookies and frosting. Don’t worry if you don’t have every single spice; we can adjust to your taste!

For the Pumpkin Sugar Cookies:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling!)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream (for desired consistency)

The Magic Behind These Pumpkin Cookies

So, what makes these Pumpkin Sugar Cookies with Cream Cheese Frosting so irresistibly good? It’s all about the balance of flavors and textures! We’re using a combination of warm spices to perfectly complement the pumpkin, while the cream cheese frosting adds a tangy sweetness that cuts through the richness of the cookie. Plus, the creaming method ensures a soft and chewy texture that’s simply divine. I’ve tweaked this recipe over time to land on *perfection*!

Step-by-Step to Pumpkin Cookie Paradise

Let’s get baking! I’ll guide you through each step, making sure you achieve perfect Pumpkin Sugar Cookies with Cream Cheese Frosting every time. I know baking can seem daunting, but trust me, this is a recipe you’ll want to make again and again!

Making the Pumpkin Sugar Cookies:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed.
3. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender cookie, so don’t rush it! It should take about 3-5 minutes.
4. Add Pumpkin, Egg, and Vanilla: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The batter might look a little curdled at this point, but don’t worry, it will come together when you add the dry ingredients.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Drop by Spoonfuls: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
8. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl (or the bowl of a stand mixer), cream together the softened cream cheese and butter until smooth and creamy. Make sure both are at room temperature to avoid lumps.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until incorporated. Then, increase the speed to medium and beat until light and fluffy.
3. Add Vanilla and Milk: Stir in the vanilla extract and milk (or heavy cream), one tablespoon at a time, until you reach your desired consistency. You want it to be spreadable but not too runny.

Frosting and Enjoying:

1. Frost Cooled Cookies: Once the cookies are completely cool, frost them generously with the cream cheese frosting.
2. Optional Decorations: If you’re feeling fancy, you can sprinkle the frosted cookies with chopped nuts, sprinkles, or a dusting of cinnamon.
3. Enjoy! These cookies are best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to 3 days.

Troubleshooting: Common Cookie Conundrums

Even with the best recipes, baking can sometimes present challenges. Here are a few common issues and how to solve them:

• Cookies are too flat: This could be due to using butter that is too soft, or not measuring your flour correctly. Make sure your butter is softened but still cool to the touch. And always spoon and level your flour when measuring.
• Cookies are too dry: Overbaking is the most common cause of dry cookies. Keep a close eye on them and remove them from the oven as soon as the edges are lightly golden brown.
• Frosting is too runny: This could be due to adding too much liquid. Add more powdered sugar, one tablespoon at a time, until the frosting thickens.

Tips for Perfectly Soft and Chewy Cookies

Want to take your Pumpkin Sugar Cookies with Cream Cheese Frosting to the next level? Here are a few extra tips to ensure cookie perfection:

• Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough (Optional): Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
• Use High-Quality Ingredients: The better the ingredients, the better the cookies! Use fresh spices and good quality butter and cream cheese.

Spice It Up (Or Down): Flavor Variations

Don’t be afraid to experiment with different flavors! Here are some fun variations you can try:

• Chocolate Chips: Add 1/2 cup of chocolate chips to the cookie dough for a decadent twist.
• Maple Glaze: Instead of cream cheese frosting, drizzle the cookies with a maple glaze made with powdered sugar and maple syrup.
• Spiced Sugar: Before baking, sprinkle the cookie dough with a mixture of cinnamon sugar for extra sweetness and spice.

Beyond Pumpkin: Other Fall Baking Adventures

If you’re loving the pumpkin vibes, why not explore some other fantastic fall recipes? For a delightful breakfast treat, try making PUMPKIN CINNAMON ROLL. They are to die for! Or, for a savory appetizer, give the PUMPKIN CHEESE BALL a try. It’s always a hit at parties. If you’re looking for a cookie with a little extra flair, try the PUMPKIN S’MORES COOKIE. Craving a classic? Then you must make my PUMPKIN COOKIES recipe. And let’s not forget the PUMPKIN STREUSEL BREAD which is fantastic with coffee. Last but not least, the PUMPKIN PIE COOKIE combines two classic desserts into one!

Why These Cookies Are the Best Way to Celebrate Fall

Honestly, these Pumpkin Sugar Cookies with Cream Cheese Frosting are more than just a recipe – they’re a warm hug in cookie form! The combination of pumpkin spice, soft texture, and tangy frosting is simply irresistible. Whether you’re baking for a holiday gathering, a cozy night in, or just because, these cookies are guaranteed to bring a smile to your face. So, gather your ingredients, preheat your oven, and get ready to experience the magic of homemade pumpkin cookies!

Perfect Pumpkin Cream Cheese Cookies

Amelia Chen-Morrison

These soft and chewy pumpkin cookies, bursting with warm spices, are topped with a tangy-sweet cream cheese frosting. This recipe balances the flavors of fall for a truly irresistible treat that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dessert, Snack

Cuisine American

Calories 200 kcal

Equipment

• Baking sheets
• Parchment paper or silicone baking mats
• Medium bowl
• Large bowl
• Stand mixer or hand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Wire rack
• Tablespoon or cookie scoop

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup pumpkin puree not pumpkin pie filling!
• 1 large egg
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream

Instructions

 

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
• In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
• Beat in the pumpkin puree, egg, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
• Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• For the Cream Cheese Frosting: In a large bowl (or the bowl of a stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating on low speed until incorporated. Then, increase the speed to medium and beat until light and fluffy.
• Stir in the vanilla extract and milk (or heavy cream), one tablespoon at a time, until you reach your desired consistency.
• Once the cookies are completely cool, frost them generously with the cream cheese frosting.
• If desired, sprinkle the frosted cookies with chopped nuts, sprinkles, or a dusting of cinnamon.
• Enjoy immediately, or store in an airtight container in the refrigerator for up to 3 days.

Notes

For best results, ensure your butter and cream cheese are properly softened before creaming. Chilling the dough for 30 minutes before baking can help prevent excessive spreading. If the frosting is too runny, add more powdered sugar, one tablespoon at a time, until the desired consistency is reached. To add a hint of warmth, toast spices before adding them to cookie mixture. Try using brown butter for a nuttier flavor in the cookies.