Pumpkin Cookies with Cream Cheese Icing

Did you know that pumpkin-flavored baked goods see a surge of interest every fall, with searches increasing over 250% between September and November? Yet, many home bakers hesitate to try pumpkin cookies because of fears they might turn out dry or overly dense. If you’ve ever Pumpkin Cookies with Cream Cheese Icingwondered how to bake perfectly moist, fluffy pumpkin cookies with luscious cream cheese icing, you’re in the right place! This recipe for pumpkin cookies with cream cheese icing will guide you to achieve soft, tender cookies layered with that tangy, sweet cream cheese frosting everyone loves. Whether you’re a pumpkin fanatic or looking for a seasonal bake to impress, these cookies combine classic autumn flavors with the perfect balance of spice and sweetness.

Ingredients List

To create these melt-in-your-mouth pumpkin cookies with cream cheese icing, you’ll need the following ingredients:

For the Pumpkin Cookies:

1 cup pumpkin puree (preferably fresh or canned pure pumpkin, not pie filling)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
Optional: 1/2 cup chopped walnuts or pecans for texture

For the Cream Cheese Icing:

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 to 1 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract
Optional: zest of 1 small orange for a citrus twist

Substitutions and Dietary Swaps:

Use vegan butter and dairy-free cream cheese for a vegan twist.
Replace all-purpose flour with gluten-free flour blend for gluten sensitivity.
Swap white granulated sugar with coconut sugar or maple syrup for a more natural sweetener (reduce liquid slightly).
For nut allergies, omit nuts or use sunflower seeds instead.

Timing

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Cooling & Icing Time: 30 minutes
Total Time: About 1 hour

Baking these pumpkin cookies is delightfully quick—similar in baking time to classic chocolate chip cookies—yet the cooling time is key to prevent icing melt and to ensure each bite holds its perfect shape and flavor. The aroma during baking rivals that of pumpkin pie but in a fun, handheld format!

Step-by-Step Instructions

Step 1: Preheat & Prep Ingredients

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a mixing bowl, combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

Tip: Sifting dry spices with flour ensures even spice distribution and a tender cookie.

Step 2: Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to cream softened butter and sugar until light and fluffy—about 2-3 minutes. This step incorporates air, lending a soft texture.

Step 3: Add Pumpkin & Egg

Mix in the pumpkin puree, egg, and vanilla extract until fully incorporated. The batter will look smooth and glossy.

Step 4: Combine Dry and Wet Ingredients

Gradually add dry ingredients to the wet mixture, blending on low speed to avoid overmixing. Folding in chopped nuts here is optional but highly recommended for a pleasant crunch.

Step 5: Scoop & Bake

Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 12-15 minutes until edges are set and centers spring back gently when touched.

Step 6: Cool Completely

Allow cookies to cool on baking sheets 5 minutes, then transfer to wire racks for at least 20 minutes before icing to prevent melting.

Step 7: Prepare Cream Cheese Icing

Beat cream cheese and butter together until smooth, then gradually add powdered sugar and vanilla. Mix until fluffy. Add optional orange zest for brightness.

Step 8: Ice and Serve

Spread or pipe cream cheese icing over cooled cookies. Let set at room temperature for about 10 minutes or refrigerate briefly to firm up the frosting.

Chef Tip: For easier icing, chill cookies slightly and warm frosting a few seconds in the microwave if it firms too much.

Nutritional Information

Each pumpkin cookie with cream cheese icing provides approximately:

Calories: 180 kcal
Total Fat: 9g
Saturated Fat: 4.5g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 14g
Protein: 2g

Note: Nutritional values vary depending on exact ingredients and portion size.

Healthier Alternatives

If you want to enjoy pumpkin cookies guilt-free, consider these nutritious swaps:

Replace half the all-purpose flour with whole wheat pastry flour for extra fiber.
Use natural sweeteners like honey or maple syrup (reduce pumpkin puree slightly to balance moisture).
Switch cream cheese icing to a Greek yogurt-based frosting sweetened with a touch of honey for tanginess and protein boost.
Add ground flaxseed or chia seeds to the dough for omega-3 and fiber.

These tweaks maintain flavor integrity while boosting health benefits.

Serving Suggestions

Elevate your pumpkin cookies by pairing them with:

Warm spiced apple cider or chai tea for a cozy autumn vibe.
Crumbled cookie topping on vanilla or cinnamon ice cream sundaes.
A side of whipped pumpkin spice latte spread for dipping.
Vegan or keto variations can be served with a dairy-free coconut cream icing or nut butter drizzle.

Try decorating the cream cheese icing with festive sprinkles or toasted pumpkin seeds for seasonal flair!

Common Mistakes to Avoid

Overbaking: Pumpkin cookies tend to dry out quickly. Aim for slightly soft centers; cookies will firm up as they cool.
Skipping the cooling step: Icing warm cookies causes melting and runny frosting—make sure cookies are fully cooled.
Using pumpkin pie filling: It’s sweeter and spiced already, leading to overly sweet cookie dough. Use pure pumpkin puree instead.
Overmixing the batter: This activates gluten, resulting in tougher cookies. Mix until just combined.
Inaccurate measuring: Too much flour can make dense cookies; use a kitchen scale or spoon & level your flour.

Storing Tips

Pumpkin cookies with cream cheese icing are best enjoyed fresh but can be stored carefully:

Store in an airtight container in the fridge for up to 5 days to keep icing firm and fresh.
Separate layers with parchment paper to avoid sticking.
To freeze, place un-iced cookies in a freezer-safe bag for 2-3 months. Thaw before icing and serving.
Iced cookies freeze well if wrapped tightly in plastic wrap and stored in an airtight container; thaw overnight in the fridge.

Conclusion

Mastering pumpkin cookies with cream cheese icing is easier than you think—and utterly rewarding. This recipe delivers perfectly soft, spiced cookies topped with creamy, tangy frosting that’s sure to delight family and friends during the fall season or anytime you crave a cozy treat. Give it a try and share your baking success stories or favorite pumpkin dessert twists below!

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FAQs

Q1: Can I use canned pumpkin pie filling instead of pumpkin puree?
While tempting, canned pumpkin pie filling contains added sugar and spices that can alter the cookie’s flavor and texture. It’s best to stick with pure pumpkin puree for this recipe.

Q2: How do I prevent cream cheese icing from melting?
Make sure cookies are completely cooled before icing. Additionally, working in a cool kitchen or refrigerating the frosted cookies for a few minutes helps the frosting firm.

Q3: Can I make this recipe vegan?
Absolutely! Use plant-based butter, non-dairy cream cheese, and a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg. Use a vegan powdered sugar to finish.

Q4: What spices work best in pumpkin cookies?
Cinnamon, nutmeg, ginger, and cloves or allspice make the classic spice blend. Adjust amounts to your taste preference.

Q5: How long do baked pumpkin cookies keep fresh?
Stored in an airtight container refrigerated, they last about 5 days. For longer storage, freeze un-iced cookies for up to 3 months.