Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

The delightful taste of pumpkin cookies with cream cheese frosting is the perfect treat to warm up those chilly days. Packed with pumpkin flavor and topped with a creamy frosting, these cookies are a must-try for anyone looking to indulge their sweet tooth while celebrating the fall season.

Why Make This Recipe

Making pumpkin cookies is not just about satisfying your sweet cravings; it’s also a fun activity to enjoy with family and friends. The combination of buttery cookies with a rich cream cheese frosting creates a decadent flavor profile that can brighten up any occasion. Plus, these cookies are easy to make and a fantastic way to introduce seasonal ingredients into your baking routine. Whether it’s for a cozy night in or a festive gathering, this recipe will surely delight everyone. If you’re looking for other delicious treats, be sure to try making chewy red velvet brownies with cream cheese frosting.

How to Make Pumpkin Cookies with Cream Cheese Frosting

Creating pumpkin cookies with cream cheese frosting is a straightforward process that requires minimal ingredients. Here’s how to whip up this delightful dessert.

Ingredients

• 2 1/2 cups (312 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
• 1/2 teaspoon salt
• 3/4 cup (170 g) unsalted butter (room temperature)
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 1/4 cups (305 g) canned pumpkin puree
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract
• 8 ounces (1 brick or 226 g) block-style cream cheese (softened but still cool)
• 1/4 cup (56 g) unsalted butter (softened but still cool)
• 1 teaspoon pure vanilla extract
• 1 3/4 cups (210 g) confectioners’ sugar (sifted)

Directions

1. Preheat your oven to 350° F and line a baking sheet with parchment paper. Set aside until ready to use.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set the mixture aside.
3. In the bowl of a stand mixer (or using a hand mixer), beat the room temperature butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy, which should take about 3 minutes.
4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until everything is well combined. Be sure to scrape the bottom and sides of the bowl to ensure all ingredients are mixed.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. The dough will be slightly sticky and soft.
6. Using a medium cookie scoop (or a spoon), scoop a heaping tablespoon of dough onto the prepared baking sheet, ensuring to space the cookies about 2 inches apart.
7. Bake the cookies for approximately 13 to 15 minutes or until the edges are set while the centers remain soft and fluffy.
8. Allow the cookies to cool on the baking pan for a few minutes before carefully transferring them to a wire rack to cool completely.
9. For the cream cheese frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, which should take around 30 seconds. Add the vanilla extract and confectioners’ sugar, mixing until combined, about 30 additional seconds.
10. Frost the cooled pumpkin cookies using an off-set spatula or knife, and garnish with a sprinkle of cinnamon before serving.

Pro Tips for Success

• Ensure your butter and cream cheese are at room temperature for better incorporation and creaminess in the frosting.
• Adjust the amount of pumpkin pie spice to enhance the flavors according to your preference.
• For a bit of crunch, consider adding chopped nuts, like pecans or walnuts, into the cookie batter before baking.
• Be cautious not to overmix the dough, as this can lead to tougher cookies.
• Let the cookies cool completely before frosting to prevent the icing from melting.

Flavor Variations

• Chocolate Chip Pumpkin Cookies: Stir in a cup of chocolate chips to add a delicious chocolatey twist.
• Maple Cream Cheese Frosting: Substitute maple syrup for half of the sugar in the frosting for a unique flavor.
• Nutmeg and Clove Blend: Add a pinch of nutmeg or ground cloves for even more autumn-inspired spice.
• Pumpkin Oatmeal Cookies: Mix in rolled oats for a chewy texture and added fiber.

Serving Suggestions

These pumpkin cookies are perfect for afternoon tea or as a sweet treat at gatherings. Pair them with a cup of coffee or chai tea for a warm beverage experience. They’re also a great addition to a seasonal dessert table alongside other fall favorites like pies and tarts.

Storage and Freezing Instructions

To keep your pumpkin cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to freeze them, place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to three months. If you’re interested in other recipes that freeze well, you might enjoy these addictive cream cheese bacon ranch chicken sandwiches.

Nutrition Facts (Per Serving)

• Calories: 210
• Protein: 2 g
• Carbohydrates: 29 g
• Fat: 10 g
• Fiber: 1 g
• Sodium: 150 mg

FAQ About Pumpkin Cookies with Cream Cheese Frosting

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. The texture may vary slightly, so adjust the baking time as necessary.

How do I know when my cookies are done baking?

Your cookies should have set edges but may still look soft in the center. They will continue to firm up as they cool on the baking pan.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 24 hours before baking. Just be sure to bring it back to room temperature before scooping onto the baking sheet.

What if I don’t have pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, nutmeg, ginger, and cloves.

How long can the cream cheese frosting be stored?

The cream cheese frosting can be stored in the refrigerator for up to a week. Just make sure to cover it tightly.

Final Thoughts

Making pumpkin cookies with cream cheese frosting is a delightful way to celebrate autumn flavors. These cookies are not only easy to bake but also a joy to share with loved ones. So gather your ingredients, get baking, and enjoy these tasty treats!

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