Pumpkin Cookies with Cinnamon Cream Cheese Frosting Recipe
If you’ve been searching for a delightful fall treat to warm your heart and brighten your kitchen, look no further than these Pumpkin Cookies with Cinnamon Cream Cheese Frosting. They’re soft, tender, and packed with cozy autumn spices, complemented perfectly by a luscious frosting that’s both tangy and sweet. These cookies deliver the ultimate pumpkin-flavored hug in every bite, making them an instant favorite for holiday gatherings, afternoon snacks, or just because you deserve something special today.
Ingredients You’ll Need
Getting the ingredients right is key to making sure your Pumpkin Cookies with Cinnamon Cream Cheese Frosting turn out perfectly every time. Each component plays a role in creating the rich flavors, tender texture, and beautiful color we all crave in pumpkin treats.
- Cinnamon (2 1/2 teaspoons): Brings warmth and a sweet spice that’s classic in pumpkin desserts.
- Ground Nutmeg (1 teaspoon): Adds a subtle earthiness and depth to the spice mix.
- Ground Cloves (1 teaspoon): Delivers a fragrant, slightly sharp note that complements sweetness.
- Ground Ginger (1/2 teaspoon): Offers a gentle zing that rounds out the spices beautifully.
- All-Purpose Flour (2 2/3 cups): The foundation for structure, ensuring the cookies hold their shape.
- Baking Powder (1 1/4 teaspoon): Helps the cookies rise with a tender crumb.
- Baking Soda (1 1/4 teaspoon): Works with the acidic pumpkin to give a light texture.
- Salt (1/2 teaspoon): Balances sweetness and enhances all other flavors.
- Butter, room temperature (1/2 cup): Adds richness and contributes to moistness.
- Packed Brown Sugar (1 cup): Brings deep molasses notes and softens the cookie’s texture.
- Granulated Sugar (2/3 cup): Provides sweetness and helps with browning.
- Canned Pumpkin Puree (1 1/2 cups): Not pumpkin pie filling – the real star that keeps the cookies moist and tender.
- Egg (1): Binds the ingredients together and adds to the softness.
- Vanilla Extract (1 1/2 teaspoons): Infuses a sweet, aromatic background flavor.
- Unsalted Butter, softened (4 tablespoons): For the frosting, ensuring it’s creamy and rich.
- Powdered Sugar (1 1/2 cups): Sweetens the frosting with a smooth texture.
- Cream Cheese, softened (4 oz., cut into 8 pieces): Creates that tangy, silky frosting that pairs perfectly with the spicy cookies.
- Vanilla Extract (1 teaspoon): Enhances the frosting’s flavor.
How to Make Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Step 1: Prep the Oven and Spice Mix
Start by preheating your oven to 350 degrees Fahrenheit and lining your baking sheets with parchment paper or a nonstick liner to prevent sticking. Then, whisk together the cinnamon, nutmeg, cloves, and ginger. Set aside one teaspoon of this spice mix to flavor your frosting later – it’s a small step that makes all the difference!
Step 2: Combine Dry Ingredients
In a large bowl, blend your combined spice mix with the all-purpose flour, baking powder, baking soda, and salt. This mixture forms the dry base for your cookies, harmonizing spice with light leavening to keep things fluffy but sturdy.
Step 3: Cream Butter and Sugars
In a separate bowl, use an electric mixer to beat the room-temperature butter with both sugars until the mixture is light, fluffy, and well combined—about 2 to 3 minutes. This step gives the cookies their tender texture and caramel-like sweetness.
Step 4: Add Pumpkin, Egg, and Vanilla
Beat in the pumpkin puree, egg, and vanilla extract until everything is fully incorporated. The pumpkin keeps these cookies wonderfully moist and adds that unmistakable fall flavor you’re craving right now.
Step 5: Blend Dry Ingredients Into Wet
Carefully fold your dry ingredient mixture into the wet mixture. Stir just until everything is combined—don’t overmix, or your cookies might turn out tough. The dough will be sticky, so use a cookie scoop or tablespoon to drop it evenly onto your lined sheets, spacing them at least three inches apart.
Step 6: Bake the Cookies
Bake the cookies for 12 to 15 minutes until the tops are set and can withstand a gentle touch. Let them cool on the baking sheet for about 3 minutes before moving them to a wire rack to cool completely. Patience here means your frosting won’t melt away!
Step 7: Make the Cinnamon Cream Cheese Frosting
Beat the softened butter and powdered sugar at medium-high speed until fluffy. Add the cream cheese in small pieces, mixing thoroughly after each addition, to get a smooth and creamy consistency. Stir in vanilla extract and the reserved teaspoon of your spice mix to give the frosting a gentle cinnamon kick. If the frosting is too thick, a splash of milk will get it just right.
Step 8: Frost the Cookies
Once the cookies have cooled completely, spread an even layer of the cinnamon cream cheese frosting on each. For an extra special touch, microwave each frosted cookie for 5 to 10 seconds—they practically melt in your mouth!
How to Serve Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Garnishes
Want to jazz up these already irresistible Pumpkin Cookies with Cinnamon Cream Cheese Frosting? Try sprinkling a pinch of ground cinnamon on top, or add a few chopped pecans or walnuts for a delightful crunch. Even a light drizzle of caramel sauce creates an elegant contrast that’s perfect for guests.
Side Dishes
These cookies pair beautifully with warm beverages like chai tea, spiced lattes, or a classic cup of hot cocoa. Their warm spices and creamy frosting complement these drinks, creating a cozy experience that’s hard to beat on a chilly afternoon.
Creative Ways to Present
Impress your friends by serving these cookies on a rustic wooden board layered with autumn leaves and small pumpkins. Another idea is to stack them like mini cookie sandwiches, adding a dollop of extra frosting in the center. Either way, your presentation will match the deliciousness of your Pumpkin Cookies with Cinnamon Cream Cheese Frosting.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container in the refrigerator for up to five days. The frosting keeps nicely chilled, and you’ll still get that fresh-baked flavor each time you nibble one.
Freezing
You can freeze unfrosted cookies by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container for up to three months. When ready to enjoy, thaw completely, then frost as usual for a fresh-from-the-oven vibe.
Reheating
For a just-baked warmth, microwave frosted cookies for about 5 to 10 seconds. This brings softness to the cookie and creates a slightly melty frosting texture that’s pure indulgence.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but you’ll need to cook and puree it first to achieve the same consistency as canned pumpkin puree. Canned pumpkin ensures consistent moisture and flavor, making your cookies reliably tender and moist.
What is the difference between pumpkin pie filling and pumpkin puree?
Pumpkin pie filling contains added sugars and spices, whereas pumpkin puree is pure cooked pumpkin with no additives. For this recipe, you want pumpkin puree to control the exact flavor and sweetness of your cookies.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Your cookies will still be delicious but may have a slightly different texture.
Is it possible to make the frosting dairy-free?
Yes, you can replace cream cheese and butter with dairy-free alternatives such as vegan cream cheese and plant-based margarine. Be sure to use powdered sugar without corn starch derived from dairy.
How long do Pumpkin Cookies with Cinnamon Cream Cheese Frosting keep at room temperature?
Because the frosting contains cream cheese, it’s best to keep the cookies refrigerated. At room temperature, they should not be kept longer than two hours to ensure safety and freshness.
Final Thoughts
It’s truly hard to resist the charm of Pumpkin Cookies with Cinnamon Cream Cheese Frosting. From the first buttery bite to the last lingering hint of cinnamon, these cookies offer an unbeatable combination of flavor, texture, and cozy comfort. Whether you’re baking for loved ones or treating yourself, give this recipe a try—you might just find your new seasonal obsession!
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Pumpkin Cookies with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These soft and spiced Pumpkin Cookies are topped with a luscious Cinnamon Cream Cheese Frosting, perfect for autumn or holiday celebrations. Bursting with warm spices like cinnamon, nutmeg, cloves, and ginger, these cookies are moist and flavorful, with a creamy frosting that adds the perfect sweet and tangy finish.
Ingredients
Spice Mix
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Dry Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, room temperature
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
- 1 egg
- 1 1/2 teaspoons vanilla extract
Frosting Ingredients
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 4 oz cream cheese, softened, cut into 8 pieces
- 1 teaspoon vanilla extract
- 1 teaspoon reserved spice mix (from above)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and line baking sheets with parchment paper or nonstick liners to prepare for baking.
- Mix Spices and Dry Ingredients: In a large bowl, whisk together the cinnamon, nutmeg, cloves, and ginger. Remove one teaspoon of this spice mixture for the frosting. To the remaining spice mix, add and whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a separate large bowl, beat the room temperature butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and granulated sugar, and beat until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until combined. Then, gently stir in the dry ingredients just until incorporated; be careful not to overmix as the dough will be wet and sticky.
- Portion Dough and Bake: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets about 3 inches apart. Bake for 12-15 minutes or until the tops are set. Allow cookies to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter and powdered sugar with a hand-held mixer at medium-high speed until light and fluffy, about 2 minutes. Add the cream cheese one piece at a time, beating thoroughly after each addition until smooth.
- Add Flavorings to Frosting: Mix in the vanilla extract and the reserved teaspoon of the spice mix. If the frosting is too thick, add milk one teaspoon at a time to reach your desired consistency.
- Frost Cookies: Evenly spread the cinnamon cream cheese frosting on the cooled cookies.
- Serve: For an extra special treat, microwave the frosted cookies for 5-10 seconds to achieve a melt-in-your-mouth texture. Enjoy!
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to ensure the correct flavor and texture.
- The cookie dough is very wet and sticky; use a cookie scoop or tablespoon to portion it properly.
- Do not overmix the dough to keep cookies tender.
- If frosting is too thick, add milk gradually to achieve spreading consistency.
- Microwaving the frosted cookie briefly enhances the cream cheese frosting’s softness and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (with frosting)
- Calories: 180
- Sugar: 16g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, cinnamon cream cheese frosting, fall desserts, holiday cookies, spiced cookies, pumpkin recipes
