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Soft Pumpkin Cream Cheese Cookies With Frosting Recipe

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★★★★★

4.4 from 56 reviews

Soft Pumpkin Cream Cheese Cookies are moist, flavorful treats perfect for fall. Made with canned pumpkin, warm pumpkin pie spices, and a luscious cream cheese frosting, these cookies are lightly sweetened and tender, offering a delightful balance of spice and sweetness. The cream cheese frosting adds a rich, tangy finish that complements the autumnal flavors perfectly.

Ingredients

Scale

Cookie Dough

  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg, room temperature
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk
  • Pumpkin pie spice for sprinkling

Instructions

  1. Preheat oven: Preheat your oven to 350° F (177° C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream butter and cream cheese: Using a stand mixer fitted with the paddle attachment, beat together 4 ounces of softened cream cheese and 1 stick of softened unsalted butter on medium speed for about 1 minute until the mixture is light and fluffy.
  3. Add sugars: Add 1/2 cup brown sugar and 1/2 cup white sugar to the creamed butter and cream cheese. Continue mixing until fully incorporated and smooth.
  4. Combine wet ingredients: Add 1 large room temperature egg, 1 cup canned pumpkin puree (not pumpkin pie filling), and 1 teaspoon vanilla extract to the bowl. Mix to combine thoroughly, scraping down the sides and bottom of the bowl with a spatula if needed.
  5. Add dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture to the wet ingredients and mix just until no white streaks remain. Do not overmix to keep cookies tender.
  6. Scoop cookies: Use a size 40 cookie scoop or approximately 1.5 tablespoons of dough per cookie to portion out the dough onto the lined cookie sheet. Leave about 2 inches between each cookie to allow for spreading.
  7. Bake: Bake in the preheated oven for 10-11 minutes, adjusting time slightly if cookie sizes vary. The cookies should be set around the edges but still soft in the center.
  8. Cool: Remove the cookie sheet from the oven and use a spatula to transfer the cookies to a cooling rack. Let them cool completely before frosting.
  9. Make frosting: In a mixing bowl, beat together the remaining 4 ounces of softened cream cheese and 3 tablespoons softened butter until fluffy. Gradually add 2 cups powdered sugar, mixing well after each addition to avoid sugar dust clouds. Add 1/2 teaspoon vanilla extract and 1-2 tablespoons of heavy cream or milk as needed to reach desired consistency.
  10. Frost cookies: Once the cookies are completely cooled, apply a swirl of cream cheese frosting on top of each cookie. Sprinkle with a pinch of pumpkin pie spice or cinnamon for extra flavor and decoration.
  11. Store: Keep frosted cookies refrigerated in an airtight container for up to 4-5 days to maintain freshness and prevent frosting spoilage.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices in the dough.
  • Ensure the butter and cream cheese are softened to room temperature for easier blending and a smoother dough and frosting.
  • For even-sized cookies, use a cookie scoop and maintain consistent spacing to promote even baking.
  • Do not overmix the dough once the flour is added to keep cookies tender and soft.
  • Frosting should be applied only after the cookies are completely cool to prevent melting and sliding.
  • Cookies can be stored in the refrigerator for up to 5 days due to the cream cheese frosting.
  • If desired, frosting can be tinted with orange or yellow food coloring for a festive look.

Keywords: pumpkin cookies, cream cheese frosting, pumpkin spice, fall desserts, soft cookies, homemade cookies, seasonal treats

Find it online: https://delishfamilyrecipe.com/soft-pumpkin-cream-cheese-cookies-with-frosting-recipe/