Get out your autumn aprons – it’s time to bake with pumpkin! Enjoy the taste of fall with these pumpkin cookies with cream cheese icing.
Serve these pumpkin cookies with a mug of hot chocolate or cider, and you have the perfect fall treat.
When the weather becomes crisp and the leaves start to change colors, fall baking is about to begin! It’s never too soon to introduce pumpkin flavoring into our baking. It’s the flavor of autumn.
For other fall-flavored cookies, try my Butterscotch Shortbread Cookies and Halloween M&M Cookies. And you have to taste my Disappearing Marshmallow Cookies. After all, is there anything better than a cookie that tastes a like s’more roasted over a campfire?
Don’t miss these darling Halloween Matcha Cookies, Halloween Skeleton Cookies and Spider Oreos if you’re looking for even more fall inspiration!
These pumpkin cookies with cream cheese icing have just the right amount of pumpkin flavoring – not too mild, not too strong. Plus, the pumpkin puree keeps these cookies soft and moist. Don’t forget the cream cheese icing – it is sweet and smooth on top, not to mention it makes these cookies beautiful!
Table of Contents
About Pumpkin Cookies with Cream Cheese Frosting
- Delicious pumpkin flavor
- Soft and moist
- Quick and easy to make
- Uses staple ingredients + pumpkin puree and pie spice
- Perfect treat for fall activities!
Tools You Need
- Mixer, Stand or Hand-held
- Mixing bowl with paddle attachment
- Measuring cups and spoons – learn the best way to measure ingredients here.
- 1″ Cookie dough scoop – The best way to get evenly sized cookies. You can also used two teaspoons.
- Baking sheet
- Parchment paper or Silpat mats
Ingredients for Pumpkin Cookies with Cream Cheese Icing
- Butter – Make sure your butter is fully softened so you don’t end up with lumps in your cookie.
- Sugar – The mix of granulated and brown sugar creates the best rich and chewy cookie.
- Egg – Binds the cookies together.
- Pumpkin puree – Keeps the cookies moist and provides the signature pumpkin flavor and color.
- Vanilla – Enhances the sweetness of the cookies.
- Flour – The structure for the cookies – make sure to measure using the spoon and level technique so you don’t end up with dense cookies.
- Pumpkin pie spice – Enhances the pumpkin flavor.
- Baking soda – Helps the cookies rise slightly, while staying chewy and crisp.
- Cream cheese – The base of our icing – again, make sure it’s fully softened or you’ll end up with lumps.
- Powdered sugar – Sweetens the icing and creates a thick, spreadable frosting.
Variations
- Chocolate chips – Add 1 cup of semi-sweet or white chocolate chips for a little extra flavor. Fold in gently using a spatula.
- Craisins – Add 1 cup of Craisins for a tangy cranberry flavor. It combines wonderfully with the pumpkin for the perfect fall flavor.
- Color – Use 1-2 drops of food coloring to make the icing any color you want.
- Candies – Top the icing with a fall candy, such as a mellow crème pumpkin, for a festive touch.
Overview | How to Make Pumpkin Cookies with Cream Cheese Icing
The full printable recipe is below
For the Cookies
- Prep – Preheat oven to 350°F and line baking sheet with parchment paper or a Silpat mat.
- Combine – Beat butter and sugars until well mixed.
- Add – Slowly add flour, pumpkin pie spice, and baking soda. Mix on low speed until just combined – don’t overmix!
- Scoop – Use cookie dough scoop to form 1″ balls. Place on baking sheet 2″ apart.
- Press – Use bottom of glass to gently press each cookie until slightly flattened.
- Bake – Until center is set and edges are golden – about 10-12 minutes.
- Cool – Transfer to wire rack to cool.
For the Icing
- Beat – On medium speed, beat cream cheese until smooth – about 30 seconds.
- Add – Slowly add powdered sugar about ¼ cup at a time. Add vanilla and combine.
- Scrape – Use spatula to scrape sides of bowl as needed.
- Frost – Cover each cookie with 1 tablespoon icing and top with a pinch of pumpkin pie spice, if desired.
Tips
- Don’t overmix the dough! Overmixing will result in tougher cookies.
- Soften the cream cheese at room temperature before mixing. It’s the best way to make sure your icing is completely smooth, with no lumps!
- Let cookies cool completely before icing. If you add the icing while the cookies are still warm, it will melt.
How to Store
- Dough – Form dough into balls and freeze on a baking sheet for 1 hour. Transfer dough balls into an airtight container or Ziploc freezer bag, separating layers with parchment paper. Store for up to 2 months. Let thaw and bake as directed, or bake from frozen by adding 1 – 2 minutes to the bake time.
- Refrigerater – Store leftover cookies in an airtight container in the fridge for up to two days.
- Freezer – You can easily freeze baked cookies for later. Let cool completely, then seal in an airtight container or Ziploc freezer bag for up to 2 months. Thaw at room temperature when you’re ready to enjoy them.
Frequently Asked Questions
As long as the cookies are sealed in an airtight container, it’s okay to store them at room temperature for a couple of days. However, keeping them in the refrigerator or freezer will keep them staying fresh longer.
Just make sure their packaging is well sealed, since the cool air from the fridge will dry out cookies.
Yes! You can store baked cookies or unbaked dough in a freezer for up to 2 months. Seal them in an airtight container or Ziploc freezer bag, with layers separated by parchment paper.
Freezing cookies and dough is a great way to make this sweet treat ahead of time to enjoy for later.
Soft and Chewy Pumpkin Cookies with Cream Cheese Icing
Ingredients
- 1 stick, ½ cup butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 egg
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
For the Cream Cheese Icing
- 1 brick, 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350F and line a large baking sheet with a silpat mat or parchment paper.
- In a large bowl, beat the butter, granulated sugar and brown sugar together until well mixed. If using a stand mixer, make sure to use the paddle attachment.
- With the mixer on low speed, add in the egg, pumkin puree, and vanilla extract.
- With the mixer on low speed, slowly add in the flour, pumpkin pie spice and baking soda. Mix just until combined – you don't want to overmix!
- Scoop out 1” balls of dough onto the prepared baking sheet, making sure to place them at least 2" apart. Press each of the cookies down gently to flatten it.
- Bake until the edges are golden brown and the center is set – about 10-12 minutes.
- Transfer the cookies to a wire rack to cool while you make the icing.
For the Icing
- Beat the softened cream cheese on medium speed until smooth – about 30 seconds.
- With the mixer on low, slowly add the powdered sugar (about ¼ cup at a time).
- When the sugar has been fully incorporated, add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.
- Frost each of the cookies with 1 tablespoon of icing and top with a pinch of pumpkin pie spice if desired.
- Store leftover cookies in an airtight container in the fridge for up to two days.
Notes
Tips
- Don’t overmix the dough! Overmixing will result in tougher cookies.
- Soften the cream cheese at room temperature before mixing. It’s the best way to make sure your icing is completely smooth, with no lumps!
- Let cookies cool completely before icing. If you add the icing while the cookies are still warm, it will melt.
How to Store
- Dough – Form dough into balls and freeze on a baking sheet for 1 hour. Transfer dough balls into an airtight container or Ziploc freezer bag, separating layers with parchment paper. Store for up to 2 months. Let thaw and bake as directed, or bake from frozen by adding 1 – 2 minutes to the bake time.
- Refrigerater – Store leftover cookies in an airtight container in the fridge for up to two days.
- Freezer – You can easily freeze baked cookies for later. Let cool completely, then seal in an airtight container or Ziploc freezer bag for up to 2 months. Thaw at room temperature when you’re ready to enjoy them.
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