These Pumpkin Sugar Cream Cheese Cookies are soft, sweet, and oh-so-delicious! With creamy cheese filling and a hint of pumpkin spice, they’re perfect for any fall treat.
Honestly, who could resist a cookie that tastes like autumn? I love pairing them with a cozy cup of tea. It’s the perfect way to enjoy the season and share with friends!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices. If you don’t have canned pumpkin, you can make your own by roasting fresh pumpkin and blending it until smooth.
Cream Cheese: This is key for that creamy frosting. If you’re avoiding dairy, you can use a dairy-free cream cheese alternative. It may change the consistency slightly, but still delicious!
Butter: Unsalted butter is best because you can control the salt in your recipe. If you need a dairy-free option, coconut oil or a plant-based butter works well too.
Flour: All-purpose flour is what the recipe calls for, but if you need a gluten-free option, substituting a 1:1 gluten-free flour blend will work, too.
Pumpkin Pie Spice: If you don’t have this spice mix, you can create your own by combining cinnamon, nutmeg, ginger, and clove.
How Can I Ensure My Cookies Are Soft and Chewy?
Getting that soft, chewy texture is all about the mixing and baking times. Don’t overmix the dough after adding in the dry ingredients; it should be just combined for best results.
- When shaping the dough into balls, don’t flatten them. This helps the cookies stay thicker and softer as they bake.
- Keep an eye on the baking time. Remove the cookies as soon as the bottoms are lightly golden; they will continue to set as they cool.
- Let them cool completely before frosting. This helps the frosting stay put and not melt into the cookies!
Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar, divided
- 1 egg
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of pumpkin pie spice or cinnamon (optional, for sprinkling)
How Much Time Will You Need?
This delightful pumpkin cookie recipe takes about 20 minutes of prep time. Then, you’ll need roughly 12 to 14 minutes for baking. Just give them some time to cool completely before frosting, and they’ll be ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly. Line your baking sheets with parchment paper or silicone mats to prevent sticking, making cleanup a breeze!
2. Cream the Butter, Cream Cheese, and Sugar:
In a large mixing bowl, combine the softened butter, cream cheese, and 1 cup of granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This step adds air and makes your cookies tender!
3. Mix in Pumpkin, Egg, and Vanilla:
Add the canned pumpkin puree, egg, and vanilla extract to your creamy mixture. Beat it well until everything is nicely blended together.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and your remaining 1/2 cup of sugar. This will ensure your leavening agents are evenly distributed, giving your cookies the right lift.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix! The dough will be soft, which is perfect for fluffy cookies!
6. Shape the Cookies:
Using a tablespoon, scoop out some dough and roll it into balls. Place them about 2 inches apart on the prepared baking sheets. They will spread out a bit while baking, so give them some space!
7. Bake the Cookies:
Pop the baking sheets into the oven and bake for 12-14 minutes. Keep an eye on them; they should be lightly browned on the bottom, with the tops looking set but still soft. Remember, they’ll firm up as they cool!
8. Cool Before Frosting:
Once baked, remove the cookies from the oven and let them cool completely on wire racks. This step is essential to prevent the frosting from melting!
9. Make the Cream Cheese Frosting:
While the cookies cool, prepare your frosting. In a bowl, mix together the softened cream cheese and butter until creamy and smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is spreadable.
10. Frost the Cookies:
After the cookies are fully cooled, use a spatula or piping bag to spread or pipe the cream cheese frosting evenly on top of each cookie.
11. Garnish and Serve:
If you like, sprinkle a little pumpkin pie spice or cinnamon on top of the frosting for an extra touch of flavor. Allow the frosting to set for a few minutes.
12. Enjoy!
Now, your soft, spiced pumpkin sugar cookies with luscious cream cheese frosting are ready to be served! Enjoy them with family and friends or keep them for yourself—each bite is a delightful taste of fall!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you prefer fresh pumpkin, simply roast a pumpkin until soft, scoop out the flesh, and blend it until smooth to use in the recipe. Just make sure it is well-drained to avoid excess moisture in the cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for about a week. If you want to keep them longer, consider freezing them without frosting, then frost after thawing.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend you choose contains xanthan gum or add a bit to help with texture!
What If I Don’t Have Pumpkin Pie Spice?
No worries! You can make your own by combining 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of clove or allspice. This blend will give you that delightful fall flavor!