Pumpkin Cookies with Cream Cheese Frosting are a symphony of flavors and textures. The cookies themselves are soft, moist, and tender, thanks to the addition of canned pumpkin puree. Infused with a generous amount of pumpkin pie spice, the cookies radiate the comforting and robust flavors of cinnamon, nutmeg, ginger, and cloves. These spices, combined with the subtle sweetness of the pumpkin, create a cookie that is deliciously fragrant and perfect for any autumn occasion.
The cream cheese frosting adds an irresistible contrast to the cookies. Silky, smooth, and tangy, this frosting is made from cream cheese and butter, with a hint of vanilla for added depth. The slight tang from the cream cheese beautifully balances the spiced sweetness of the pumpkin cookies, resulting in a delightful harmony of flavors. A sprinkle of cinnamon on top not only enhances the visual appeal but also adds an extra layer of spice, rounding out the flavor profile.
These cookies are great on their own but can also be dressed up for an extra special occasion. Whether you enjoy them with a cup of coffee or tea, bring them to a festive gathering, or prepare them as a thoughtful homemade gift, Pumpkin Cookies with Cream Cheese Frosting are sure to impress.
Ingredients for Pumpkin Cookies with Cream Cheese Frosting
List of Ingredients with Measurements
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter (room temperature)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 1/4 cups (305 g) canned pumpkin puree
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
- 8 ounces (1 brick or 226 g) block-style cream cheese (softened but still cool)
- 1/4 cup (56 g) unsalted butter (softened but still cool)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (210 g) confectioners’ sugar (sifted)
Optional Ingredient Substitutions
- Flour: For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Ensure the mix is designed for 1:1 substitution.
- Butter: Replace unsalted butter with coconut oil or a vegan butter alternative for a dairy-free option.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and ground cloves.
- Cream Cheese: Use lactose-free cream cheese for a lactose-free option.
How to Make Pumpkin Cookies with Cream Cheese Frosting
Step 1: Preparing the Dough
Begin by preheating your oven to 350°F (175°C). This ensures it reaches the correct temperature before you start baking. Next, line a baking sheet with parchment paper and set it aside. This prevents the cookies from sticking to the baking sheet and makes cleanup easier.
In a mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this mixture aside as it will be incorporated later.
In the bowl of a stand mixer or in a large mixing bowl using a hand mixer, beat together the room temperature butter, granulated sugar, and brown sugar. Cream them together on medium-high speed until the mixture is light and fluffy. This process usually takes about 3 minutes and is vital for incorporating air into the batter, resulting in a softer cookie.
Step 2: Completing the Dough
Once the butter and sugars are adequately creamed, add the pumpkin puree, a large egg, and pure vanilla extract. Continue mixing until all the ingredients are combined. Scrape down the sides and bottom of your mixing bowl to ensure all ingredients are evenly incorporated. The mixture may appear a bit curdled, but this is normal due to the high moisture content in the pumpkin puree.
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined. Avoid over-mixing, as this can lead to tough cookies. The dough will be sticky and soft, which is perfect for achieving that light and fluffy texture in the final product.
Step 3: Baking the Cookies
Using a medium cookie scoop or a spoon, scoop heaping tablespoons of dough onto your prepared baking sheet. Space the dough mounds about 2 inches apart to allow room for spreading. This will ensure a nicely shaped cookie that bakes evenly.
Place the cookies in the preheated oven and bake for 13 to 15 minutes, or until the edges of the cookies are set and they appear soft and fluffy. Be careful not to over-bake, as this will result in a drier texture. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Preparing the Frosting and Final Assembly
While the cookies are cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together in a mixing bowl on medium-high speed until smooth, about 30 seconds. Add the vanilla extract and sifted confectioners’ sugar, and then mix again just until combined, about another 30 seconds. This ensures your frosting is lump-free and has a smooth texture.
Once the cookies are completely cooled, use an offset spatula or a knife to generously frost each cookie. Garnish with a light sprinkle of cinnamon or additional pumpkin pie spice, if desired. This final touch not only adds flavor but also enhances their visual appeal. Serve immediately or store in an airtight container.
How to Serve Pumpkin Cookies with Cream Cheese Frosting
Best Ways to Serve Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting can be enjoyed in various ways. They make a delicious afternoon snack with a warm beverage such as coffee, tea, or hot apple cider. Their sweet and spicy flavor profile pairs wonderfully with the comforting warmth of these drinks, making them a perfect companion during cooler months.
Serving Suggestions or Pairings
For a special occasion, consider dressing up these cookies by serving them on a decorative plate or cookie tray. Pair them with other fall-themed treats, such as caramel apples, spice cake, or a selection of nuts like almonds and walnuts. Their rich flavor also complements cheeses, making them an unexpected but delightful addition to a cheese platter. For a brunch or a festive gathering, serve them alongside savory dishes such as quiches and salads to provide a balanced and enticing spread.
How to Store Pumpkin Cookies with Cream Cheese Frosting
Proper Storage Methods
To keep your Pumpkin Cookies with Cream Cheese Frosting fresh, store them in an airtight container in the refrigerator. The cream cheese frosting necessitates refrigeration to prevent spoilage. When stored correctly, these cookies should remain fresh for up to 5 days.
Tips for Reheating or Freezing
If you wish to prepare these cookies ahead of time, consider freezing them for prolonged storage. Place the unfrosted cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a resealable plastic bag or airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months.
To enjoy the cookies later, simply thaw them at room temperature and frost with the cream cheese mixture just before serving. If you prefer a warm cookie, gently reheat unfrosted cookies in a preheated 300°F (150°C) oven until they are just warmed through, then proceed to frost them.
Tips to Make Pumpkin Cookies with Cream Cheese Frosting
Common Mistakes to Avoid
One common mistake when making these cookies is failing to measure the flour correctly. Too much flour will result in dense cookies, so be sure to use the spoon-and-level method when measuring to ensure accuracy.
Over-mixing the dough can lead to cookies that are tough rather than light and fluffy. Mix the ingredients just until they are combined to avoid this pitfall.
Helpful Tips for Better Results
For the best frosting texture, ensure that both the cream cheese and butter are softened but not too warm. This will result in a smooth, creamy frosting that spreads easily.
If your frosting is too thin, sift in a bit more confectioners’ sugar until the desired consistency is achieved. Conversely, if it’s too thick, add a splash of milk to thin it out.
Variation of Pumpkin Cookies with Cream Cheese Frosting
Suggested Variations or Twists on the Recipe
To add an extra layer of flavor and texture, consider mixing in half a cup of chopped pecans or walnuts into the cookie dough. For a chocolatey twist, add some chocolate chips to the dough—pumpkin and chocolate make a surprisingly great combination.
Adjustments for Dietary Preferences
For those following a vegan diet, replace the butter with a plant-based alternative and use a flax egg in place of the chicken egg. Use vegan cream cheese for the frosting to ensure the dish remains vegan-friendly.
Switching to a gluten-free flour blend will accommodate those with gluten sensitivities without compromising on taste or texture.
FAQs
What can I do if the dish isn’t turning out right?
If your cookies aren’t spreading enough in the oven, your dough might be too cold, or too much flour may have been added. Allowing the dough to sit at room temperature for a few minutes before baking can help. If the cookies are too cakey, ensure you’re measuring ingredients accurately and not over-mixing the dough.
Can I make this ahead of time?
Yes, these cookies are great for making ahead. You can prepare the dough in advance and refrigerate it for up to 24 hours. Alternatively, bake and cool the cookies, then store them unfrosted in the fridge or freezer. Frost them fresh before serving for the best taste and texture.
What can I substitute for ingredients?
There are several substitutions you can make in this recipe. Gluten-free flour blends, vegan butter, and plant-based cream cheese are all great alternatives for those with specific dietary needs. Pumpkin puree is essential for the flavor and texture, so try to keep that as-is whenever possible.
