These Pumpkin Sugar Cream Cheese Cookies are soft, sweet, and packed with pumpkin goodness. They are topped with a delightful cream cheese frosting that brings everything together!
Honestly, who can resist cookies that taste like fall? I like to share them at gatherings, but sometimes I keep them all to myself! They’re just that good! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, for the right flavor. If you have fresh pumpkin, you can roast and puree it as well for a homemade touch!
Cream Cheese: Cream cheese is essential for both the cookies and frosting. If you’re looking for a lighter option, consider using low-fat cream cheese, but keep in mind it might not be as rich.
Granulated Sugar: Granulated sugar helps to sweeten the cookies. You can substitute it with coconut sugar or brown sugar for a different taste and a hint of molasses flavor.
Flour: All-purpose flour is standard, but for gluten-free cookies, try a gluten-free all-purpose blend. Just ensure it has a binding agent, like xanthan gum.
Spices: Ground cinnamon adds warmth, but you can get creative and add nutmeg, allspice, or ginger for extra flavor!
What’s the Best Way to Ensure Soft Cookies?
To achieve soft and fluffy cookies, focus on two key steps: mixing and baking time. When combining wet and dry ingredients, mix until just combined — overmixing can lead to tough cookies.
- Bake at 350°F and keep an eye on them. Remove the cookies once the edges are set, even if they look slightly underbaked in the center. They will firm up as they cool!
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps maintain softness.
How to Make Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Pumpkin spice or autumn-themed sprinkles
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus an additional 12-15 minutes for baking. Don’t forget to let the cookies cool for about 10 minutes before frosting them. Overall, you’ll be enjoying delicious cookies in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While your oven is heating, line your baking sheets with parchment paper or silicone baking mats. This will help prevent your cookies from sticking!
2. Mix the Wet Ingredients:
In a large mixing bowl, beat together the pumpkin puree and softened cream cheese until smooth and creamy. Make sure there are no lumps!
3. Add Sugar and Eggs:
Add the granulated sugar and beat until well combined. Then, mix in the eggs one at a time, making sure to blend well after each addition. Finish by stirring in the vanilla extract for that lovely flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This will ensure even distribution of ingredients.
5. Mix Everything Together:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough!
6. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. They will spread a bit while baking.
7. Bake the Cookies:
Pop the baking sheets into the oven and bake for 12-15 minutes, or until the edges are set and the tops spring back when lightly touched. The smell will be amazing!
8. Cool the Cookies:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
9. Make the Frosting:
While the cookies are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar, one cup at a time, beating well until your frosting is nice and spreadable. Stir in the vanilla extract at the end.
10. Frost the Cookies:
Once the cookies are fully cooled, generously spread the cream cheese frosting on each cookie. Don’t be shy with the frosting!
11. Garnish Your Cookies:
Last but not least, sprinkle some pumpkin spice or autumn-themed sprinkles on top of the frosting to make them look festive and fun!
12. Serve and Enjoy:
These cookies can be served immediately, or you can refrigerate them until you’re ready to enjoy. If refrigerated, let them come to room temperature for the best texture.
Now, sit back, grab your favorite beverage, and enjoy your soft, fluffy pumpkin cookies with that irresistible cream cheese frosting. Perfect for a cozy autumn treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If you prefer fresh pumpkin, you can roast and puree it yourself. Just make sure it’s well-drained to avoid extra moisture in your cookies.
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge or freeze them! Just make sure to thaw them before serving.
Can I Make the Frosting Ahead of Time?
Absolutely! You can make the cream cheese frosting a day in advance. Store it in an airtight container in the fridge. Just give it a good stir before spreading it on the cookies.
What Should I Do If My Cookies Spread Too Much While Baking?
If your cookies spread too much, it may be due to not chilling the dough or having too much moisture. Try chilling the dough for at least 30 minutes before baking next time to help them hold their shape better.
