There’s something about the combination of pumpkin and cinnamon cream cheese that just screams fall. These Pumpkin Cookies are soft, spiced to perfection, and topped with a creamy frosting that’s going to make you want to eat them all in one sitting. My family devoured these in minutes the first time I made them, and ever since, they’ve become a fall staple.
Why You’ll Love This Recipe
- Perfect Fall Flavors: With cinnamon, nutmeg, cloves, and ginger, these cookies embody everything you love about fall.
- Super Soft Texture: The pumpkin puree keeps these cookies soft and moist.
- The Frosting: Let’s be honest, the spiced cream cheese frosting is everything. It elevates these cookies to a whole new level.
- Easy to Make: No complicated techniques here—just mix, bake, and frost!
Ingredients
Spice Mix:
- 2 ½ tsp cinnamon: The essential warming spice for all things fall.
- 1 tsp ground nutmeg: Adds a deep, nutty warmth.
- 1 tsp ground cloves: A little spice with a punch.
- ½ tsp ground ginger: Balances the sweetness with a slight zing.
Dry Ingredients:
- 2 ⅔ cups all-purpose flour: The base of our chewy, soft cookies.
- 1 ¼ tsp baking powder & 1 ¼ tsp baking soda: Ensures the cookies rise perfectly.
- ½ tsp salt: Enhances all the other flavors.
Wet Ingredients:
- ½ cup butter (room temperature): For that perfect, rich cookie texture.
- 1 cup packed brown sugar & ⅔ cups granulated sugar: A mix of sugars for sweetness and chewiness.
- 1 ½ cups canned pumpkin puree: Not pumpkin pie filling! Pure pumpkin for moisture and flavor.
- 1 egg: Helps bind everything together.
- 1 ½ tsp vanilla extract: For a subtle vanilla undertone.
Spiced Cream Cheese Frosting:
- 4 tbsp unsalted butter (softened): Creamy and smooth.
- 1 ½ cups powdered sugar: Sweetens and thickens the frosting.
- 4 oz softened cream cheese (cut into 8 pieces): The creamy, tangy base of the frosting.
- 1 tsp vanilla extract & 1 tsp reserved spice mix: Adds extra warmth and flavor to the frosting.
Variations
- Chocolate Chip Pumpkin Cookies: Stir in 2 to 2 ½ cups of semi-sweet chocolate chips into the dough for an indulgent twist.
- Nutty Addition: Mix in chopped pecans or walnuts to give the cookies some added texture and crunch.
How to Make the Recipe
1. Prep the Dough
Preheat your oven to 350°F and line baking sheets with parchment paper.
In a large bowl, whisk together the spice mix and dry ingredients (flour, baking powder, baking soda, and salt). In a separate bowl, beat the butter with an electric mixer for about 30 seconds. Add in both sugars and beat until the mixture is light and fluffy, about 2-3 minutes.
Mix in the pumpkin puree, egg, and vanilla until well combined. Gradually add in the dry ingredients, stirring just until combined. Be careful not to overmix—it’ll keep the cookies soft.
2. Bake the Cookies
Using a cookie scoop or tablespoon, drop the dough onto your prepared baking sheets, spacing them 3 inches apart. The dough will be sticky, but don’t worry—it’ll bake into soft, chewy goodness.
Bake for 12-15 minutes, or until the tops are set. Cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
3. Make the Frosting
Beat the softened butter and powdered sugar together until light and fluffy. Add in the cream cheese, one piece at a time, beating thoroughly after each addition. Mix in the vanilla extract and reserved spice mix. If needed, thin the frosting with a teaspoon of milk until it reaches your desired consistency.
4. Frost the Cookies
Once the cookies are completely cool, generously frost each one with the spiced cream cheese frosting. Pro tip: Microwaving the frosted cookies for 5-10 seconds gives you that melt-in-your-mouth magic.
Tips for Making the Recipe
- Don’t Rush the Butter: Let it soften naturally at room temperature for the best results.
- Don’t Overmix: Overmixing the dough will make the cookies tough. Stir just until everything is combined.
- Room Temperature Ingredients: Make sure your egg is at room temperature so it mixes smoothly into the dough.
- Storing Leftovers: Store any leftover cookies in an airtight container in the fridge to keep them fresh.
How to Serve
These cookies are perfect with a warm cup of coffee or tea—especially on a chilly fall afternoon. They’re also great for sharing at holiday gatherings or just as a treat for yourself. Because who doesn’t need a little indulgence now and then?
Make Ahead
- To Refrigerate: Store frosted cookies in an airtight container in the fridge for up to 5 days.
- To Freeze: The unfrosted cookies can be frozen for up to 3 months. Just thaw at room temperature and frost them fresh before serving.
- Frosting Storage: You can make the frosting up to 3 days ahead and store it in the fridge. Just give it a good stir before using.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No! Pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor and texture of your cookies. Stick with pure pumpkin puree.
Can I freeze these cookies?
Yes! You can freeze the unfrosted cookies for up to 3 months. Thaw at room temperature and frost before serving.
Why did my cookies spread too much?
It’s likely that your butter was too soft. Let it come to room temperature naturally rather than microwaving it.
Conclusion
These Pumpkin Cookies with Cinnamon Cream Cheese Frosting are everything you love about fall, baked into one perfect cookie. With soft, spiced cookies and rich, creamy frosting, these will easily become a family favorite. So go ahead, bake a batch, and treat yourself to some autumn indulgence. Happy baking!
