Pumpkin cookies with cream cheese frosting always pop up when fall hits, am I right? But trying to make them from scratch—well, sometimes they come out bland, or flat, or just kinda…meh. If you’re searching for cookies that turn out soft, chewy, and honestly taste better than anything from a bakery, you’re in the right place! Oh, and before you get started, if you’re also eyeing some other cozy treats, check my posts for chewy oatmeal cookies or my top-rated chocolate chip banana bread. These will knock your socks off, too.
Why You’ll Love This Recipe
Here’s the straight truth: I’ve made a gazillion batches of these pumpkin cookies with cream cheese frosting (sometimes three trays in one weekend, honestly). The reason? They’re super fluffy but still chewy inside, and the frosting is like a soft hug on top of every bite. Even picky eaters gobble them up—my grumpy uncle asked for thirds at Thanksgiving, which seriously shocked everyone. That slight cinnamon kick with the creamy topping? Ridiculously good combo, if you ask me. You get real pumpkin flavor (not just random pumpkin spice) and the cookies stay moist even two days later. My kitchen always smells like a five-star autumn bakery when I bake them. Basically, you can’t eat just one.
“I bake these every fall for family gatherings and everyone begs for the recipe! Soft, rich, and totally addictive—the cream cheese frosting is next-level.” – Susan K.
How to Make Pumpkin Cookies with Cream Cheese Frosting
Alright, roll up your sleeves and let’s get into it. First, you’ll mix your wet stuff in one bowl and your dry ingredients in another—trust me, it’s less messy this way. You need pure canned pumpkin (not pie filling, don’t let the cans trick you), along with some basic stuff like flour, sugar, eggs, and classic pumpkin pie spices. After mixing them together, drop spoonfuls onto your cookie sheet (they’ll spread, don’t worry if they look a little crazy). Bake until they’re set on the edges but still soft in the middle. When they’re cool, just slather on that tangy, rich cream cheese frosting—don’t be stingy! If I’m feeling “extra”, I dust a little cinnamon on top. These cookies look super cute on a plate—almost Pinterest-worthy! If you want the full step-by-step layout, my best fall baking tips post might clear up any confusion. Don’t skip chilling the dough if your kitchen’s warm, it helps them hold their puffy shape.
Ingredient Notes
This part always trips folks up, so let me clear things up. Use canned pumpkin that’s labeled “pure pumpkin,” not pumpkin pie stuff—it’s way too sweet. For flour, regular all-purpose does the trick; don’t use anything too fancy. Spices are your friends here, so go big on cinnamon and nutmeg, maybe toss in a pinch of ginger if you’re feeling wild. The cream cheese? Full-fat, honestly, makes all the difference—don’t do the low-fat swap, just don’t. Oh, and don’t stress about fancy vanilla extract, the classic one that lives in most cupboards is perfect. If you, like me, always seem short on brown sugar, a quick mix of molasses with white sugar is a solid backup. And please, always use real butter—the flavor is worth it.
How to Store Pumpkin Cookies with Cream Cheese Frosting
So, here’s the hitch with these cookies (other than trying not to eat them all at once): keeping them fresh. The cream cheese frosting makes them best kept in the fridge, but stack them with parchment in between so they don’t meld together into a giant cookie blob. I love sneaking mine in an airtight container; they keep their soft bite for up to four days. If you want to prep ahead, bake the cookies, freeze them (unfrosted), and frost fresh before serving. If you go this route, thaw them in the fridge before frosting or you’ll end up with slippery frosting. And honestly, these taste even better the next day, once the flavors cozy up together.
Serving Suggestions
Wanna get fancy? Or just serve these up with something that makes them taste even better? Here you go:
- Pair with hot spiced coffee or homemade chai for maximum coziness.
- Sprinkle a little chopped pecan or walnut on top of the frosting—game changer.
- For a party, serve mini cookies on a cute platter with extra frosting for dipping.
Expert Tips
Let’s be real for a sec: my first time, I totally overmixed the dough and they came out weirdly tough. Don’t do that—just mix until things look barely combined. If your frosting is lumpy, your cream cheese was too cold; let it chill out on the counter first. Got super sticky dough? Use an ice cream scoop, and you won’t end up with dough all over your hands. I once rushed and frosted warm cookies, which made a sad, melty mess—wait for them to cool (even if it’s hard!). Oh, and if you want those bakery-style puffy cookies, toss the dough in the fridge for 15-20 minutes before baking. It makes a shocking difference, trust me.
Common Questions
Do I have to refrigerate pumpkin cookies with cream cheese frosting?
Yup, the frosting has dairy, so pop them in a sealed box in the fridge.
Can I freeze these cookies?
Absolutely! Freeze the cookies without the frosting, then frost after they thaw.
What if I only have pumpkin pie spice?
That works in a pinch. Just use about 2 teaspoons for warm, pumpkin-y goodness.
How do I keep my frosting from being runny?
Make sure the cream cheese is soft but not warm, and add the sugar slowly.
Is it okay to use margarine instead of butter?
Please don’t—the taste just isn’t the same with margarine.
Let’s Wrap This Up: Cookies You NEED to Bake
To sum it up, pumpkin cookies with cream cheese frosting are the ultimate autumn treat. Super easy, big on flavor, and they get rave reviews—what more could anyone want? You’ve got all my little secrets now, so you can totally make these better than any store-bought version. Seriously, check out Pumpkin Cookies with Cream Cheese Frosting – Gimme Some Oven if you want another twist, or grab Soft Pumpkin Cookies with Cream Cheese Frosting for a comparison. So—promise me you’ll give this recipe a whirl? Your kitchen is about to smell better than a coffee shop in October.
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a bowl, combine wet ingredients: pumpkin, eggs, and vanilla.
- In a separate bowl, whisk together dry ingredients: flour, sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix the wet and dry ingredients until just combined to avoid overmixing.
- Drop spoonfuls of dough onto a lined cookie sheet.
- Bake in the preheated oven for 12-15 minutes until edges are set and the center is soft.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack.
- In a bowl, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla, mixing until combined.
- Spread frosting on cooled cookies.
- Optionally, dust with cinnamon for extra flavor.
