Pumpkin cookies with cream cheese icing are like a warm hug on a chilly day. Imagine biting into a soft, chewy cookie that perfectly balances the sweetness of pumpkin and the tang of cream cheese. The aroma wafting through your kitchen will have you feeling all sorts of cozy, as if autumn has come to snuggle with you in your living room.
These delightful treats remind me of family gatherings where laughter fills the air and everyone is eager to snag just one more cookie. Whether it’s Halloween or Thanksgiving, these pumpkin cookies always steal the show and leave everyone begging for the recipe. Trust me; you’re going to want to whip up a batch!
Why You'll Love This Recipe
- These pumpkin cookies with cream cheese icing are incredibly easy to make, even for beginners
- They burst with flavor, making them irresistible to everyone around
- The vibrant orange hue adds an appealing touch to any dessert table
- Perfect for fall festivities or simply enjoying with a cup of coffee
I still laugh remembering my niece’s reaction after tasting these cookies for the first time—she declared them “better than cake!”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling; it’s key for that rich flavor.
All-Purpose Flour: This is your base; sift it for lighter cookies that won’t weigh you down.
Baking Soda: Essential for that perfect rise—don’t skip it or you’ll end up with flat cookies.
Ground Cinnamon: Adds warmth and spice; use fresh cinnamon for an extra kick in flavor.
Nutmeg: A pinch goes a long way in creating that cozy, holiday spirit in every bite.
Brown Sugar: This gives your cookies moisture and a hint of caramel-like sweetness.
Eggs: They bind everything together and add richness; opt for large eggs for best results.
Cream Cheese: Use full-fat cream cheese for frosting that’s creamy and indulgent—no skimping here!
Vanilla Extract: A splash enhances the overall flavor profile wonderfully; don’t be shy!
Powdered Sugar: For that dreamy, sweet frosting that just melts in your mouth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so those cookies don’t stick like they’re on a mission.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until combined. You want these spices dancing together like they belong at a party!
Combine Wet Ingredients: In another bowl, blend canned pumpkin puree, brown sugar, eggs, and vanilla extract until smooth. It should look like creamy orange goodness ready to rock.
Add Dry to Wet: Gradually stir the dry mixture into the wet mixture. Mix gently until just combined—overmixing leads to tough cookies! No one likes tough love when it comes to desserts.
Scoop & Bake: Use a cookie scoop or spoon to drop dough onto prepared sheets about two inches apart. Bake in the preheated oven for 12-15 minutes until edges are set but centers are slightly soft—these will firm up while cooling!
Make Cream Cheese Frosting: While cookies cool completely (this part takes patience), beat together softened cream cheese and powdered sugar until fluffy. Add a splash of vanilla extract so it sings!
Frost & Enjoy: Once cooled, frost those beauties generously with cream cheese icing using a spatula or piping bag if you’re feeling fancy. Garnish with extra cinnamon if desired—because why not?
Now all that’s left is indulging in these scrumptious pumpkin cookies with cream cheese icing while reminiscing about how great life is when baked goods are involved!
You Must Know
- Pumpkin cookies with cream cheese icing are a delightful treat, perfect for fall gatherings or cozy evenings
- The buttery texture with a hint of spice makes them irresistible
- Enjoy the warm aroma filling your kitchen as they bake to golden perfection, making your taste buds dance!
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy before mixing in eggs and pumpkin puree for best results.
Add Your Touch
Consider adding chocolate chips, nuts, or dried cranberries for extra flavor and texture in your pumpkin cookies.
Storing & Reheating
Store pumpkin cookies in an airtight container at room temperature for up to five days; reheat in a microwave for a few seconds.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing, ensuring a smooth cookie dough
- Avoid overmixing after adding flour to maintain softness
- Always check cookies in the oven a couple of minutes early to avoid overbaking
Sharing these pumpkin cookies with friends always brings joy, especially when their faces light up after the first bite. Those smiles are priceless!
FAQ
Can I use canned pumpkin for pumpkin cookies with cream cheese icing?
Yes, canned pumpkin works great and saves time in preparing these delicious cookies.
How do I know when my cookies are done baking?
Cookies should be lightly golden around the edges but still soft in the center when done.
Can I freeze pumpkin cookies with cream cheese icing?
Absolutely! Just make sure they’re well-wrapped to prevent freezer burn before freezing.
Pumpkin Cookies with Cream Cheese Icing
Pumpkin cookies with cream cheese icing are the perfect autumn treat, combining soft, chewy cookies with a rich, tangy frosting. These delightful cookies fill your kitchen with warm aromas and evoke heartwarming memories of family gatherings. Ideal for Halloween, Thanksgiving, or cozy evenings, they are sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup brown sugar (packed)
- 2 large eggs
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, brown sugar, eggs, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Scoop dough onto prepared sheets about two inches apart. Bake for 12-15 minutes until edges are set; centers should remain soft.
- Prepare the cream cheese frosting by beating softened cream cheese and powdered sugar until fluffy; add vanilla extract.
- Frost cooled cookies generously and enjoy!
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
