Pumpkin Cookies with Cream Cheese

These pumpkin cookies are the ultimate fall comfort treat, combining the warm spices of pumpkin pie with the pillowy softness of cake-like cookies, all topped with a decadent cream cheese frosting. I started making these during my first autumn in a new home, and they've become my signature contribution to every fall gathering since.

I remember the first time I made these for my neighbor's harvest party. By the end of the night, I had three requests for the recipe and a standing invitation to every gathering thereafter. These cookies have a way of making friends and creating traditions.

Ingredients

• Butter: Creates the tender crumb and rich flavor foundation of these cookies. Make sure it's properly softened for the perfect texture.
• Granulated and brown sugar: The combination gives depth of flavor with brown sugar adding moisture and caramel notes.
• Pumpkin purée: Use pure canned pumpkin not pumpkin pie filling for the best authentic flavor.
• Egg: Provides structure and helps bind everything together.
• Vanilla extract: Enhances all the other flavors. Pure extract makes a noticeable difference.
• Flour: All purpose flour works perfectly here. Measure by spooning into measuring cups and leveling for accuracy.
• Baking powder and baking soda: The dynamic leavening duo that creates the perfect rise and softness.
• Salt: Enhances all flavors and balances the sweetness.
• Cinnamon, nutmeg, and ginger: This trio of spices creates that classic fall flavor profile. Freshly grated nutmeg makes a wonderful difference.
• Cream cheese: Choose full fat for the richest frosting experience.
• Icing sugar: Sift it first to ensure perfectly smooth frosting without lumps.

Step-by-Step Instructions

Preparation:

Heat your oven to 350°F. This moderate temperature allows the cookies to rise properly without browning too quickly. Line your baking sheets with parchment paper or silicone mats for easy release and cleanup.

Cream the fats and sugars:

Beat the softened butter with both sugars for a full 3 minutes until the mixture becomes notably lighter in both color and texture. This incorporates air into the dough for a lighter cookie.

Add wet ingredients:

Incorporate the pumpkin purée, egg, and vanilla with a gentle hand. The mixture might look slightly curdled at this point which is completely normal due to the moisture content of the pumpkin.

Combine dry ingredients:

Whisking the flour, leaveners, salt, and spices separately ensures even distribution of these critical elements. The spices should be evenly visible throughout the dry mixture.

Create the dough:

Add the dry ingredients to the wet mixture gradually, about one cup at a time. Mix just until no dry streaks remain. Overmixing will develop gluten and make your cookies tough rather than tender.

Shape and bake:

Use a cookie scoop or tablespoon to create uniform cookies that will bake evenly. The dough will be softer than traditional cookie dough, almost like a thick cake batter. Leave ample space between each portion as they will spread slightly.

Cool completely:

Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack. They need to be absolutely cool before frosting to prevent a melty disaster.

Prepare the frosting:

Beat the butter first until it becomes smooth and creamy, about 2 minutes. Add the cream cheese and continue beating until the mixture is completely homogenous with no lumps whatsoever.

Finish the frosting:

Incorporate the powdered sugar gradually while mixing on low speed to avoid a sugar cloud in your kitchen. The vanilla and salt balance the sweetness perfectly. Beat for a full 3 minutes to achieve that airy, spreadable consistency.

Frost with abandon:

Once cookies are completely cool, apply a generous swirl of frosting to each cookie. The thicker the better. A sprinkle of cinnamon on top not only looks beautiful but adds an extra aromatic element.

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The cinnamon is truly the star ingredient in these cookies. I discovered that using Vietnamese cinnamon with its higher oil content makes these cookies absolutely extraordinary. My grandmother once told me these cookies reminded her of the pumpkin treats her mother would make during harvest season on their farm, which made sharing this recipe feel like passing down a piece of family history.

Recipe FAQs

→ How do I store these pumpkin cookies?

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor. Unfrosted cookies can be stored at room temperature for 3 days.

→ Can I freeze these cookies?

Yes! Freeze unfrosted cookies in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before frosting. The frosting can also be frozen separately and thawed in the refrigerator overnight.

→ Can I use canned pumpkin pie filling instead of pumpkin puree?

It's best to use plain pumpkin puree, not pumpkin pie filling. The pie filling contains added sugars and spices that will alter the flavor and texture of your cookies. Pure pumpkin puree gives you control over the sweetness and spice levels.

→ Why did my cookies spread too much during baking?

If your cookies spread too much, your butter might have been too warm or your oven temperature too low. Chilling the dough for 30 minutes before baking can help prevent excessive spreading. Also ensure your baking powder and soda are fresh.

→ How do I know when the cookies are done baking?

Look for lightly golden edges while the centers still appear soft. They may seem underbaked when you take them out, but they'll continue cooking on the hot baking sheet. Overbaking will result in dry cookies instead of the desired soft texture.

→ Can I make these cookies without the frosting?

Absolutely! While the cream cheese frosting adds a delicious tangy sweetness, the cookies are still flavorful on their own. You could also try a simple glaze made with powdered sugar and milk, or dust them with cinnamon sugar as an alternative.