Pumpkin Cream Cheese Cookies
These delightful treats merge the warm, spiced notes of pumpkin with the tangy richness of cream cheese to create cookies that are remarkably soft, flavorful, and perfect for the fall season.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Electric Mixer
Ingredients
For the cookies
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter softened (substitute: coconut oil for dairy-free option)
- 1 cup granulated sugar substitute: coconut sugar for a less refined option
- ½ cup brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 tsp vanilla extract
For the cream cheese frosting
- 8 oz cream cheese softened (substitute: dairy-free cream cheese)
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look slightly curdled – this is normal!
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Cover the dough and refrigerate for at least 30 minutes to firm up the butter and allow flavors to meld.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes until the edges are set but the centers still look slightly soft.
- While the cookies cool, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until light and fluffy.
- Once the cookies have completely cooled, spread a generous layer of cream cheese frosting on top of each cookie.
Notes
For best results, make sure your cream cheese and butter are at room temperature before making the frosting to avoid lumps.
Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
Unfrosted cookies can be kept at room temperature for 3 days.
For a decorative touch, use a piping bag with a star tip to create swirls of frosting instead of spreading it.
Nutrition
Calories: 225kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 155mgFiber: 1gSugar: 22gVitamin A: 25IU
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