These Pumpkin Sugar Cream Cheese Cookies are soft, sweet, and packed with cozy pumpkin flavors. They’re perfect for fall and will make your kitchen smell amazing!
Every bite feels like a warm hug, thanks to the creamy filling. I can’t help sneaking a few while they cool! Pair them with a cup of tea, and you’re in for a treat! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. Just ensure it has xanthan gum included for proper texture.
Pumpkin Puree: Canned pumpkin puree gives these cookies great flavor. If you prefer homemade, you can roast and puree fresh pumpkin. Just make sure it’s pure pumpkin, not the spiced filling.
Butter: Unsalted butter is best for controlling the salt content in your cookies. You can substitute with coconut oil for a dairy-free option or use margarine if you prefer.
Cream Cheese: The frosting relies on cream cheese for its rich taste. If you’re dairy-free, opt for a plant-based cream cheese alternative. You can also use mascarpone for a slightly different flavor.
How Do I Make Sure My Cookies Stay Soft and Moist?
Keeping your cookies soft is all about the right baking time and temperature. Here’s what to do:
- Don’t overmix the dough! Mixing too much can lead to tough cookies.
- Check the cookies starting at the 12-minute mark. They should be lightly golden around the edges but still soft in the middle.
- Let them cool on a wire rack, which helps them set without getting overly dry.
- Store them in an airtight container at room temperature to maintain that softness!
How to Make Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for garnish)
How Much Time Will You Need?
This delicious cookie recipe will take about 20 minutes to prepare and about 12-14 minutes to bake. Allow for cooling time before frosting, which may take an additional 30 minutes. Overall, plan for about 1 hour to create these delightful treats.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This will ensure the spices and rising agents are evenly distributed. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes.
4. Add the Wet Ingredients:
Beat in the egg, then mix in the canned pumpkin puree and vanilla extract until everything is well blended and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or the mixer on low speed to combine until just incorporated. Be careful not to overmix—this will help keep your cookies soft.
6. Scoop the Dough:
Using a cookie scoop or tablespoon, scoop mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each scoop to allow them to spread while baking.
7. Bake the Cookies:
Bake in the preheated oven for 12-14 minutes. You want the edges to be lightly golden and the centers to be set but still soft. Keep an eye on them as ovens may vary!
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
9. Make the Cream Cheese Frosting:
While the cookies cool, prepare the frosting. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract.
10. Frost the Cookies:
Once the cookies are completely cooled, generously frost each cookie with the cream cheese frosting. You can use a piping bag fitted with a star tip for a decorative touch or simply spread it with a knife.
11. Garnish (Optional):
If desired, sprinkle a little ground cinnamon on top of the frosted cookies for an extra touch of flavor and decoration.
12. Serve and Enjoy:
Your Pumpkin Sugar Cream Cheese Cookies are now ready to be enjoyed! Serve them at gatherings, with coffee or tea, or just enjoy them as a comforting treat on your own.
These cookies are sure to impress with their delightful pumpkin flavor and creamy frosting. Perfect for those cozy autumn days!
Can I Use a Different Sweetener in This Recipe?
Absolutely! You can substitute granulated sugar with brown sugar for a deeper flavor, or use coconut sugar for a healthier option. Just keep in mind that this may slightly alter the texture and taste of the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can also be refrigerated for up to a week. Just allow them to come to room temperature before enjoying!
What If My Cookie Dough Is Too Sticky?
If your dough feels too sticky to scoop, don’t worry! You can refrigerate it for about 30 minutes to firm it up. This will make it easier to handle and shape.
Can I Freeze the Cookie Dough or Baked Cookies?
Yes, you can freeze both! For dough, scoop and place it on a baking sheet to freeze for a few hours, then transfer the frozen dough balls to an airtight freezer bag for up to 3 months. For baked cookies, just make sure they are fully cooled before placing them in an airtight container and freezing for up to 2 months. Thaw them at room temperature before serving!