Perfect Pumpkin Cream Cheese Cookies
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.
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.