pumpkin cookies cream cheese frosting recipe

Written ByJenny Smyth Posted on
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The Best pumpkin cookies cream cheese frosting recipe

I am so excited to share with you my favorite pumpkin cookies cream cheese frosting recipe. This classic dessert is a staple in many American households, and for good reason – it’s moist, flavorful, and perfect for any occasion. The combination of the warm spices in the pumpkin cookies with the tangy cream cheese frosting is a match made in heaven.

My kids love helping me make these cookies, and they’re always a hit at school parties and family gatherings. I’ve been making this recipe for years, and I’ve tweaked it to perfection to get that perfect balance of flavors and textures. One of the best things about this recipe is that it’s incredibly easy to make, even for beginners.

The technique is straightforward, and the ingredients are readily available at most grocery stores. Whether you’re looking for a special treat or just a delicious dessert to serve to your family, this pumpkin cookies cream cheese frosting recipe is sure to please. The best part?

It’s packed with nutrients, thanks to the pumpkin puree and cream cheese. My family loves these cookies so much that they often ask me to make them for special occasions like holidays and birthdays. And the best part?

They’re incredibly easy to customize with different toppings and mix-ins, so you can get creative and make them your own.

Pumpkin Cookies with Cream Cheese Frosting

4.8 from 1441 votes

These soft and chewy pumpkin cookies are bursting with warm fall flavors. The tangy cream cheese frosting complements the cookies perfectly, making them a delightful treat for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup pumpkin puree

For the Cream Cheese Frosting

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F.
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Set aside.
4In a large bowl, cream together butter, granulated sugar, and brown sugar using a hand mixer until light and fluffy, about 2-3 minutes.
5Scrape down the sides of the bowl as needed.
6Beat in the egg and vanilla extract until well combined.
7Add the pumpkin puree and mix until fully incorporated.
8The mixture may look curdled, but this is normal.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
10Be careful not to overmix.
11Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
12Bake for 12-14 minutes, or until the edges are set and the centers are slightly underbaked.
13Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
14While the cookies are cooling, prepare the cream cheese frosting.
15In a standing mixer fitted with the paddle attachment, beat together cream cheese and butter until smooth and creamy.
16Gradually add the powdered sugar, mixing on low speed until fully incorporated.
17Add the vanilla extract and a pinch of salt, then increase the speed to medium and beat until the frosting is light and fluffy, about 2-3 minutes.
18If the frosting is too thick, add a teaspoon or two of milk to reach your desired consistency.
19Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.
20Serve immediately or store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Hand mixer
Baking sheet
Parchment paper
Cooling rack
Standing mixer

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 3g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. Ensure that the cream cheese and butter are at room temperature for easier mixing.

This pumpkin cookies with cream cheese frosting recipe is a great addition to any dessert table. I always make these for family gatherings and school events and they are always a hit. You can make the cookies ahead of time and freeze them for up to 3 months.

You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. You can serve these cookies at room temperature or chilled. I love to make these cookies for my family and friends and they always ask for the recipe.

I love how versatile this recipe is. I have made them with chocolate chips, nuts, and even dried fruit. I love to experiment with different flavors and add-ins.

These cookies are always a hit no matter what I add to them. These cookies are great for any occasion and are sure to be a hit with your family and friends.

❓ Frequently Asked Questions About Pumpkin Cookies with Cream Cheese Frosting

Q: Can I make this frosting without cream cheese?

A: While cream cheese is a key ingredient in this frosting, you can substitute it with a mixture of softened butter and sour cream if you don’t have cream cheese on hand.

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