The scent of warm pumpkin cookies with cream cheese icing wafts through the air, inviting you to take a bite. Imagine sinking your teeth into a soft, spiced cookie topped with velvety cream cheese frosting that dances on your taste buds. It’s a flavor explosion that screams autumn and cozy gatherings.
Every time I bake these pumpkin cookies, I’m transported back to my grandmother’s kitchen, where laughter mixed seamlessly with the aroma of baked goods. It was during Thanksgiving that she’d whip these up, and trust me, the first batch never made it to the table. The perfect treat for chilly evenings or festive occasions, these cookies promise an unforgettable flavor experience.
Why You'll Love This Recipe
- These pumpkin cookies are incredibly easy to prepare and require minimal ingredients
- The delightful combination of spices creates a rich flavor profile that everyone will adore
- Their vibrant orange color and creamy icing make them visually appealing for any gathering
- Enjoy them as a dessert or snack; their versatility knows no bounds
I still remember the first time I baked these cookies for my friends—everyone devoured them in seconds, leaving only crumbs behind and smiles on their faces.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Pumpkin Puree: Use 100% pure pumpkin puree for the best texture and flavor; avoid pumpkin pie filling.
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All-Purpose Flour: For structure; sifted flour ensures a light and fluffy cookie.
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Baking Powder: A must-have for leavening, giving your cookies that nice rise.
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Cinnamon: The star spice here adds warmth; fresh ground cinnamon provides an intense flavor.
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Nutmeg: Just a pinch enhances the autumn vibe; fresh nutmeg is always better.
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Butter: Use unsalted butter for better control over the saltiness in your dough.
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Brown Sugar: Offers rich sweetness and moisture; light brown sugar works wonders here.
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Granulated Sugar: Balances flavors while helping create that perfect cookie texture.
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Eggs: Bind everything together; room temperature eggs mix more evenly into the batter.
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Cream Cheese: Essential for luscious icing; use full-fat cream cheese for the best results.
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Vanilla Extract: A splash enhances all flavors beautifully; choose pure vanilla extract when possible.
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Powdered Sugar: For a smooth icing consistency; sift it before mixing to avoid lumps.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup later.
Create Cookie Dough: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined; this ensures even distribution of spices.
Cream Butter and Sugars: In another bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy; this process usually takes about 3 minutes.
Add Pumpkin and Eggs: Mix in canned pumpkin puree and eggs until fully blended; you should see a smooth mixture that smells like fall magic.
Combine Wet and Dry Ingredients: Gradually fold your dry ingredients into the wet mixture using a spatula until just combined; be careful not to overmix—this keeps your cookies tender!
Scoop and Bake: Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart; bake for 12-15 minutes or until edges turn lightly golden brown.
Make Cream Cheese Icing: While cookies cool, beat together softened cream cheese, vanilla extract, and powdered sugar until creamy and spreadable.
Just like that, you’ve made irresistible pumpkin cookies with cream cheese icing!
Enjoy serving them at family gatherings or just indulging yourself—you deserve it after all!
You Must Know
- These pumpkin cookies with cream cheese icing are a seasonal delight
- Their soft texture and spicy aroma will make your kitchen smell like autumn
- Don’t forget, they’re perfect for sharing, but you might want to hide a few for yourself!
Perfecting the Cooking Process
Start by mixing the dry ingredients separately before adding them to the wet mix for an even blend. Bake until golden brown and allow them to cool before icing. This ensures moist, flavorful cookies that won’t crumble under the weight of that luscious cream cheese frosting.
Add Your Touch
Feel free to swap out half the flour for whole wheat for added nutrition. You can also add chocolate chips or nuts for extra texture. Adjust the spices according to your taste; a pinch of nutmeg can elevate the flavor profile significantly.
Storing & Reheating
Store leftover cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them without icing and reheat in the microwave for a soft treat. Just remember, frosting is best fresh!
Chef's Helpful Tips
- To achieve the fluffiest texture, avoid overmixing once you combine wet and dry ingredients
- Always use room temperature cream cheese for smooth icing consistency
- And don’t skip chilling your dough if it feels too sticky—it makes rolling much easier!
Sometimes I whip up these cookies when I need a pick-me-up after a long day. The joy on my family’s faces when they take that first bite? Priceless.
FAQ
Can I use canned pumpkin puree for pumpkin cookies with cream cheese icing?
Yes, canned pumpkin puree works perfectly and saves time during preparation.
How do I know when my pumpkin cookies are done baking?
They should be lightly golden on the edges and spring back when gently pressed.
Can I make these pumpkin cookies gluten-free?
Absolutely! Substitute with a gluten-free flour blend for delicious results without gluten.
Pumpkin Cookies with Cream Cheese Icing
Indulge in the cozy flavors of fall with these soft pumpkin cookies topped with rich cream cheese icing. Perfect for chilly evenings and festive gatherings, they are easy to make and will delight family and friends alike. Experience the joy of baking as warm spices fill your kitchen and create unforgettable memories!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar (light)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 8 oz cream cheese (full-fat, softened)
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
- Mix in pumpkin puree and eggs until well combined.
- Gradually fold dry ingredients into wet mixture until just combined; do not overmix.
- Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden; allow to cool.
- For icing, beat cream cheese, vanilla extract, and powdered sugar until smooth. Frost cooled cookies.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
