Hey there, fellow food enthusiasts! Halloween might be over, but pumpkin season is still in full swing, and what better way to celebrate than with these irresistibly soft pumpkin cookies topped with a creamy, tangy cream cheese frosting? Perfect for cozy nights in or as a sweet treat to share with friends.
Why This Recipe Works
- The combination of pumpkin puree and warm spices creates a moist, flavorful cookie that’s packed with autumnal vibes.
- Cream cheese frosting adds the perfect balance of sweetness and tang, elevating the cookies from good to unforgettable.
- Simple ingredients and straightforward steps make this recipe accessible to bakers of all levels.
- These cookies are incredibly versatile, allowing for numerous variations to suit any taste.
- They’re a hit at any gathering, proving that pumpkin and cream cheese are a match made in heaven.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For the frosting: 1/2 cup unsalted butter, softened, 8 ounces cream cheese, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: Always preheat your oven for at least 10 minutes to ensure it reaches the correct temperature.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This not only combines your dry ingredients but also evenly distributes the leavening agents and spices for a uniform flavor in every bite.
Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer. The creaming process is crucial for creating a light texture in your cookies.
Add Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look a bit curdled at this point, but don’t worry—it’ll come together once you add the dry ingredients.
Combine and Bake
Gradually mix in the dry ingredients until just combined. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frost and Serve
While the cookies cool, prepare the frosting by beating together the butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Once the cookies are completely cool, frost them generously. Tip: For a smoother frosting, make sure both the butter and cream cheese are at room temperature before mixing.
Tips and Tricks
For the best results, use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you’re short on time, you can use store-bought cream cheese frosting, but homemade is always worth the extra effort. To make these cookies even more festive, sprinkle a little cinnamon or pumpkin pie spice on top of the frosting. For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour, though the texture will be slightly denser. Always let your cookies cool completely before frosting to prevent the frosting from melting.
Recipe Variations
- Add chocolate chips or nuts to the dough for extra texture and flavor.
- Swap the cream cheese frosting for a maple glaze by mixing powdered sugar with a little maple syrup and milk.
- Make them gluten-free by using a gluten-free flour blend in place of all-purpose flour.
- For a vegan version, use plant-based butter and cream cheese, and substitute the egg with a flax egg.
- Turn them into whoopie pies by sandwiching the frosting between two cookies.
Frequently Asked Questions
Can I freeze these cookies?
Absolutely! These cookies freeze beautifully. Just make sure to frost them after thawing to prevent the frosting from becoming soggy. Store them in an airtight container with parchment paper between layers to keep them from sticking together.
How long do they stay fresh?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to 3 days. If you’ve frosted them, it’s best to keep them in the fridge, where they’ll last for up to 5 days.
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree if you prefer. Just make sure it’s thick and not too watery, or your cookies might turn out too soft. To make your own puree, roast a sugar pumpkin until tender, then blend the flesh until smooth.
Summary
These pumpkin cookies with cream cheese frosting are the perfect treat to usher in the fall season. Moist, flavorful, and topped with a creamy frosting, they’re sure to be a hit with everyone who tries them. Plus, with so many possible variations, you can make them your own!