These Pumpkin Cream Cheese Frosted Cookies are soft and chewy with a delightful blend of pumpkin spice. Topped with creamy frosting, they’re perfect for a cozy treat. 🎃
Whenever I bake these, my whole house fills with the wonderful smell of fall! Trust me, you’ll want to save some for later, but good luck with that! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for easy prep! Make sure it’s not pumpkin pie filling, which is sweetened and spiced. If you want a fresh option, you can roast and puree your own pumpkin. Just be sure it’s smooth!
Sugar: I love granulated sugar for these cookies as it gives the right sweetness. If you need a healthier option, try coconut sugar or a sugar substitute like Stevia. Both can slightly change the texture so adjust accordingly.
Vegetable Oil: This adds moisture. You can swap it for melted coconut oil or unsweetened applesauce for a lighter version. Be cautious with applesauce, as it may change the final texture slightly.
Flour: All-purpose flour works great, but for a gluten-free version, try using a 1:1 gluten-free flour blend. Just make sure it has a binding agent included!
Cream Cheese: For the frosting, you can’t beat cream cheese! If you’re aiming for a lighter frosting, Greek yogurt can work, though the flavor will differ a bit. Cream cheese may be best for the classic flavor.
How Do I Get the Perfect Texture for My Cookies?
The key to soft and chewy pumpkin cookies lies in how you mix the ingredients and bake them. Here’s a quick breakdown:
- Mix the wet and dry ingredients just until combined. Overmixing can make the cookies tough.
- Ensure your oven is preheated. An inconsistent temperature can cause cookies to spread too much or not bake properly.
- Check your cookies around the 10-minute mark. They should look set but still soft in the center, as they will firm up while cooling.
Letting the cookies cool on the baking sheets before transferring them to a wire rack helps maintain their shape. Enjoy your baking! 🍪
How to Make Pumpkin Cream Cheese Frosted Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Halloween color sprinkles or any festive sprinkles
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 10-12 minutes to bake, plus some additional time for cooling and frosting. In total, set aside about 30-40 minutes to make and decorate these delightful cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This step is important to ensure your cookies bake evenly. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and egg until you have a smooth, combined mixture. This part is key to ensuring your cookies stay moist and flavorful!
3. Combine the Dry Ingredients:
In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, cloves, nutmeg). Mixing these dry ingredients first helps distribute the leavening agents evenly in the cookies.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix to keep your cookies tender!
5. Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
6. Bake the Cookies:
Bake them in the preheated oven for 10-12 minutes. You’ll know they’re ready when the edges are set and lightly golden, while the centers still look slightly soft. They’ll firm up as they cool.
7. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
8. Prepare the Frosting:
While the cookies are cooling, make the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. This will be the delicious topping for your cookies!
9. Add Powdered Sugar:
Gradually add the sifted powdered sugar and vanilla extract, mixing well until the frosting is fluffy and rich.
10. Frost the Cookies:
Once the cookies are fully cooled, spread or pipe a generous amount of cream cheese frosting on the top of each cookie. Feel free to get creative with how much you add!
11. Garnish:
To make your cookies festive, sprinkle with colorful Halloween sprinkles or any sprinkles of your choice.
12. Enjoy:
Serve your delicious cookies immediately, or refrigerate until you’re ready to enjoy them. Let them sit at room temperature for a few minutes if they’ve been in the fridge. Enjoy your soft, moist pumpkin cookies topped with luscious cream cheese frosting—a perfect autumn treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, roast a small pumpkin until tender, then scoop out the flesh and puree it until smooth. Just be sure to measure out 1 cup for the recipe!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If frosted, it’s best to refrigerate them to keep the cream cheese frosting fresh. Just let them come to room temperature before serving!
What’s the Best Way to Frost These Cookies?
Once the cookies are completely cooled, you can use a spatula to spread the frosting, or pipe it with a pastry bag for a fancy look. To make it easier, consider chilling the frosting slightly before piping!
Can I Freeze These Cookies?
Yes! You can freeze the cookies before frosting them. Simply place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. Frost them after thawing for best results.