Pumpkin Cookies with Cream Cheese Frosting are the perfect sweet treat to celebrate the fall season. These cookies are soft, pillowy bites of autumn with the comforting flavors of pumpkin and warming spices that wrap around your senses, while the creamy frosting adds a delightful finish that enhances every bite. When I first made these cookies, I remember bringing them to a family gathering. The warm, inviting aromas filled the house, and they were gone before I could even serve myself a second!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Cookies with Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

What makes this recipe truly shine is how incredibly easy it is to prepare. With simple ingredients and straightforward steps, you’re just a short time away from creating a crowd-pleaser that will leave everyone asking for more. Whether you’re baking for a potluck, cozying up on a cold evening, or simply indulging your sweet tooth, these Pumpkin Cookies with Cream Cheese Frosting are an unforgettable treat. I can’t wait for you to experience this delightful recipe!

Why You’ll Love This Recipe

Simple & Quick: Get these cookies ready in about an hour and enjoy them shortly after.
Irresistible Flavor: The combination of pumpkin, warm spices, and sweet cream cheese frosting creates a heavenly bite.
Eye-Catching Appeal: Beautifully topped with colorful fall sprinkles, they’re perfect for any occasion.
Flexible Serving: Great for breakfast, an afternoon snack, or dessert after dinner.
Diet-Friendly Options: Can easily adapt the recipe for gluten-free or dairy-free needs.

Ingredients You’ll Need

1 cup canned pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor. This ingredient adds moisture and the signature pumpkin taste.
1/2 cup vegetable oil: This keeps the cookies tender and moist. You can substitute with melted coconut oil for a flavor twist.
1 cup granulated sugar: For sweetness and structure. Brown sugar can also work but will add a more caramel-like flavor.
1 egg: Binds the ingredients together and helps the cookies rise. A flax egg can be used for a vegan alternative.
1/2 teaspoon vanilla extract: Enhances all the flavors in the cookies. Always use pure vanilla extract for the best taste.
1 teaspoon baking soda: Helps the cookies rise and become fluffy.
1 1/2 teaspoons pumpkin pie spice: A delightful mix of cinnamon, nutmeg, and allspice that perfectly captures fall.
2 teaspoons baking powder: Adds extra lift to the cookies, ensuring a light texture.
1/2 teaspoon kosher salt: Balances sweetness and enhances flavor.
2 cups all-purpose flour: Provides the structure needed for these delicious cookies. For a gluten-free option, use a 1-to-1 baking blend.
1/2 cup butter (softened): Adds richness and flavor. Make sure it’s at room temperature to ensure even mixing.
8 ounces cream cheese (softened): The base for our luscious frosting. Ensure it’s softened for easy blending.
4 1/2 cups powdered sugar: Sweetens the frosting and gives it a smooth texture.
1 teaspoon vanilla extract: Just like in the cookies, it enhances the frosting’s flavor.
1/2 cup fall sprinkles: Adds a fun, festive touch to your cookies.

How to Make Pumpkin Cookies with Cream Cheese Frosting

Mix the Wet Ingredients: In a large bowl, combine 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 1 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract. Mix until everything is well blended.
Incorporate Dry Ingredients: Add in 1 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 2 cups all-purpose flour. Stir the mixture until just combined; be careful not to overmix.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 8 hours. This step helps the cookies maintain their shape while baking.
Preheat and Prepare: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat to prevent sticking.
Shape the Cookies: Use a cookie scoop or tablespoon to drop 2 tablespoons of cookie batter onto the prepared baking sheet, ensuring they are spaced about 2 inches apart.
Bake: Bake in the oven for 10-12 minutes, or until the tops are set and the edges are lightly golden. The cookies should look fluffy and slightly soft in the center.
Cool Down: Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Repeat with the remaining batter and let all the cookies cool completely.
Prepare the Frosting: In the bowl of a mixer, beat together 1/2 cup softened butter and 8 ounces softened cream cheese until light and fluffy, approximately 2-3 minutes.
Mix the Sugar In: Gradually add 4 1/2 cups powdered sugar, one cup at a time, mixing on low speed until fully incorporated. This prevents a powdered sugar cloud!
Add Flavor: Stir in 1 teaspoon vanilla extract. If the frosting is too thick, add 1 teaspoon of milk at a time until you reach your desired consistency.
Frost the Cookies: Generously spread the cream cheese frosting over the cooled cookies, and don’t forget to sprinkle some fall sprinkles on top to make them extra festive!
Serve and Enjoy: Serve the cookies right away, or store them in an airtight container for up to 3 days to maintain their softness.

Storing & Reheating

To keep your pumpkin cookies fresh, store them at room temperature in an airtight container for up to 3 days. For longer storage, place them in the refrigerator where they’ll stay good for about a week. You can also freeze them for up to 3 months. To reheat, simply pop them in the oven at 300 degrees F for about 5-7 minutes until warmed through, though the texture might be a tad less soft than when freshly baked.

Chef’s Helpful Tips

Don’t Skip Chilling the Dough: This crucial step helps cookies hold their shape and avoid spreading too much during baking.
Room Temperature Ingredients: Ensure your egg and cream cheese are at room temperature for easier mixing and a smoother texture.
Timing: Keep an eye on your cookies as they bake; start checking around 10 minutes.
Consistency of Frosting: If your frosting ends up too runny, just add more powdered sugar; if too thick, incorporate milk gradually.
Experiment with Flavors: Feel free to add chopped nuts or chocolate chips to the cookie dough for a delightful twist!

Pumpkin Cookies with Cream Cheese Frosting are truly a delight to make and even better to share with loved ones. I encourage you to give this recipe a try and play with flavors or decorations to make it your own. Enjoy every bite of this cozy fall treat!

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you prefer fresh pumpkin, roast and puree it for the best results. Make sure to drain any excess moisture to avoid overly wet dough.

How do I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free 1-to-1 baking blend. This will maintain the texture and flavor you’re looking for without compromising the integrity of the cookies.

Can I make the frosting in advance?

Yes! You can prepare the cream cheese frosting a day ahead and store it in the fridge. Just give it a quick mix before spreading on the cookies to restore its creamy texture.

How long will the cookies stay fresh?

These cookies are best enjoyed within 3 days at room temperature. When stored in the fridge, they can last about a week, while freezing extends their life for up to 3 months.

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Pumpkin Cookies with Cream Cheese Frosting

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Author: Anna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 18 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Pumpkin Cookies with Cream Cheese Frosting offer an irresistible flavor and are easy to make. Combining pumpkin puree and baking spices, they make a delightful treat, perfect for gatherings and any occasion.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups all purpose flour
1/2 cup butter softened
8 ounces cream cheese softened
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup fall sprinkles

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Instructions

In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract until mixed well.
Stir in the baking soda, pumpkin pie spice, baking powder, kosher salt, and all-purpose flour until the mixture is just combined.
Cover the bowl and refrigerate the dough for at least one hour, or up to 8 hours for best results.
Preheat your oven to 350°F and prepare a baking sheet with parchment paper or a nonstick baking mat.
Scoop out 2 tablespoons of dough and place onto the baking sheet, spacing the cookies about 2 inches apart.
Bake for 10-12 minutes, or until the tops are set and the edges turn light golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Repeat with the remaining batter until all cookies are made.
Let cookies cool completely before frosting with cream cheese frosting.

Notes

Chilling the dough enhances the flavor and texture of the cookies.
Feel free to add nuts or chocolate chips to the cookie dough for an extra flavor boost.
Store cookies in an airtight container for up to one week.