Say Goodbye to Basic Desserts – These Pumpkin Cookies with Cream Cheese Icing Are a Game-Changer

Ever found yourself craving a sweet, fall-inspired treat but don’t know where to start?

These soft pumpkin cookies with cream cheese frosting are the answer to all your autumn dessert dreams.

If you love cookies recipes that combine the comforting flavors of canned pumpkin and cream cheese frosting, you’re in for a real treat. We’ll show you how to make these cookies with buttercream frosting so easy that you’ll want to bake them every week.

Why You’ll Love This Recipe:

• Easy Fall Desserts Recipes that come together quickly.
• A deliciously moderately soft texture with a creamy pumpkin cookie frosting.
• Perfect for using up that homemade pumpkin puree or canned pumpkin pie filling.
• The ideal way to enjoy pumpkin desserts without spending hours in the kitchen.

Pumpkin Cookies with Cream Cheese Icing

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Ingredients:

For the Cookies:

• 1 cup (240 ml) canned pumpkin (or 1 cup homemade pumpkin puree)
• 1/2 cup (115 g) unsalted butter (or 1/2 cup coconut oil for dairy-free)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 1 large egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons water for egg-free)
• 1 1/2 cups (190 g) all-purpose flour (or 1 1/2 cups gluten-free all-purpose flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the Cream Cheese Icing:

• 4 oz (115 g) cream cheese, softened (or 4 oz cashew cream for dairy-free)
• 1/4 cup (60 g) unsalted butter, softened (or 1/4 cup coconut oil for dairy-free)
• 1 cup (120 g) powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
• Mix the wet ingredients: In a large bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Add the brown sugar and continue to beat until well combined. Mix in the egg (or flaxseed mixture) and canned pumpkin. Beat until smooth.
• Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
• Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the cookies soft and tender.
• Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Prepare the cream cheese icing: While the cookies are cooling, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.

• Frost the cookies: Once the cookies are completely cooled, spread a generous amount of the cream cheese icing on top of each cookie using a knife or spatula.
• You can now use cherries and choco chips as extra layer of dressing but this is totally optional.
• Enjoy and store: Enjoy your delicious soft pumpkin cookies with cream cheese frosting immediately, or store them in an airtight container at room temperature for up to 5 days (depending on the weather conditions ofcourse).

Notes:

• If using homemade pumpkin puree, ensure it’s well-drained to avoid excess moisture in the cookies.
• For an extra touch of flavor, consider adding a sprinkle of cinnamon on top of the frosting.
• If you prefer a thicker frosting, add an extra 1/4 cup of powdered sugar.

Additional tips that may help ensure the best results for your pumpkin cookies with cream cheese icing:

1. Mixing the Butter and Sugars: Make sure your unsalted butter is at room temperature before mixing. This ensures it creams smoothly with the sugars and helps achieve a light, fluffy texture in your cookies.
2. Testing Cookie Doneness: Since every oven is different, start checking your cookies at the 10-minute mark. They should be soft in the center but set at the edges. Overbaking will make them dry, so err on the side of slightly underbaked.
3. Cooling the Cookies: Allowing the cookies to cool on the baking sheet for 5 minutes before transferring them helps them set properly and prevents breaking. Let them cool completely on a wire rack before frosting to avoid melting the icing.
4. Cream Cheese Icing Consistency: If your icing is too thick, add a teaspoon of milk (or non-dairy milk) at a time until you reach the desired spreading consistency. If it’s too thin, add a bit more powdered sugar until thickened.
5. Pumpkin Puree: If using homemade pumpkin puree, be sure to cook and strain it well to remove excess moisture. This prevents the cookies from becoming too soft or spreading too much.
6. Cookie Dough Texture: If the dough seems too sticky, chill it in the refrigerator for about 30 minutes before scooping and baking. This helps the cookies hold their shape and prevents them from spreading too much during baking.
7. Frosting Application: For a neat finish, consider using a piping bag to apply the cream cheese icing. This method provides more control and a professional look, though a knife or spatula works well too.
8. Storage Tips: To maintain the freshness and texture of the cookies, store them in a single layer in an airtight container. If stacking, place parchment paper between layers to prevent the frosting from sticking.

Common Mistakes to Avoid While Making Pumpkin Cookies with Cream Cheese Icing

Ingredient Selection:

• Canned Pumpkin vs. Homemade Puree: Using overly watery homemade pumpkin puree can affect the cookie texture. If using homemade puree, ensure it’s well-drained.
• Butter vs. Coconut Oil: Substituting unsalted butter with coconut oil may alter the texture slightly. Use solid coconut oil and ensure it’s well-creamed with sugars for the best results.
• All-Purpose Flour vs. Gluten-Free Flour: If using a gluten-free blend, ensure it contains xanthan gum or guar gum to help with texture.

Preparation Pitfalls:

• Creaming Butter and Sugar: Over-creaming can lead to cookies spreading too much. Cream until light and fluffy but not overly so.
• Measuring Flour: Use the spoon-and-level method to avoid adding too much flour, which can make cookies dry. Fluff up flour, spoon it into the measuring cup, and level off with a knife.

Cooking Techniques:

• Oven Temperature: Ensure the oven is fully preheated to 350°F (175°C). An underheated oven can lead to cookies spreading too much or baking unevenly.
• Baking Time: Start checking cookies at 10 minutes. Overbaking can make them dry. They should be set at the edges but still soft in the center.

Seasoning and Flavoring:

• Spice Balance: Too much or too little of the spices (cinnamon, nutmeg, ginger) can overpower or under-flavor the cookies. Stick to the measurements for a balanced taste.
• Icing Sweetness: Adjust the powdered sugar in the icing to taste. Too much can make it overly sweet, while too little can make it runny.

Presentation Tips:

• Cooling Before Icing: Make sure cookies are completely cooled before frosting. Warm cookies can melt the cream cheese icing, leading to a messy appearance.
• Even Icing Application: Use a knife or piping bag to apply the icing evenly. Uneven application can affect the visual appeal.

Enhancing Your Pumpkin Cookies Experience

Pairing Suggestions:

• Beverages: These soft pumpkin cookies pair well with a hot cup of chai tea or a glass of spiced apple cider. For a non-caffeinated option, try a warm almond milk.
• Side Dishes: Serve alongside a simple fall salad with roasted vegetables or a bowl of butternut squash soup for a comforting fall meal.

Seasonal Variation:

• Fall: Stick with the classic pumpkin and spice flavors.
• Winter: Add a touch of peppermint extract to the icing for a festive twist.
• Spring/Summer: Substitute the pumpkin with sweet potato puree and add a hint of citrus zest to the icing.

 Pro Tips and FAQs

Common Problems You Might Face and Their Solutions

1. Problem: Cookies spread too much on the baking sheet.

1. • Solution: Make sure your dough is properly chilled before baking. If it’s too warm, it can cause excessive spreading. You can also use parchment paper or a silicone baking mat to help control spreading.

2. Problem: Cookies turn out too dry or crumbly.

1. • Solution: Avoid overbaking the cookies. Check them at the 10-minute mark and remove them when the edges are just set. Also, ensure you measure your flour correctly to avoid adding too much.

3. Problem: Cream cheese icing is too runny or too thick.

1. • Solution: If the icing is too runny, add more powdered sugar gradually until it thickens. If it’s too thick, add a small amount of milk or non-dairy milk to reach the desired consistency.

4. Problem: Cookies are unevenly baked.

1. • Solution: Make sure to preheat your oven fully before baking. Rotate your baking sheet halfway through the baking time to ensure even baking.

5. Problem: Cream cheese icing melts or doesn’t set properly.

1. • Solution: Ensure cookies are completely cooled before icing. For firmer icing, you can refrigerate the icing for a few minutes before applying.

More Pro Tips

1. Cream Butter and Sugar Thoroughly: For the best texture, cream the unsalted butter and sugars until light and fluffy. This process incorporates air, which helps the cookies rise and become soft.
2. Use Fresh Spices: For the most flavor, use fresh ground spices rather than pre-ground. They can make a big difference in the taste of your cookies.
3. Preheat Your Oven: Always preheat your oven to 350°F (175°C) before baking. This ensures your cookies bake evenly from the moment they go into the oven.
4. Chill the Dough: If you find your dough too sticky or soft, chill it for about 30 minutes. This makes it easier to handle and scoop.
5. Use an Ice Cream Scoop: For uniformly sized cookies, use an ice cream scoop to portion out the dough. This ensures even baking and a consistent look.

FAQs

1. Can I use pumpkin pie filling instead of canned pumpkin?

1. • It’s best to use plain canned pumpkin rather than pumpkin pie filling, as the latter contains added spices and sugar that can alter the flavor and texture of your cookies.

2. What can I substitute for eggs in this recipe?

1. • You can use 1 tablespoon flaxseed meal mixed with 3 tablespoons water as an egg substitute. This mixture helps bind the ingredients together.

4. Can I make the dough ahead of time?

1. • Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. You can also freeze the dough for up to 3 months. Just thaw it in the refrigerator before baking.

5. How can I make the icing thicker or thinner?

1. • To thicken the icing, add more powdered sugar. To thin it, add a small amount of milk or non-dairy milk.

Closing Thoughts

I hope you find this recipe for pumpkin cookies with cream cheese icing as enjoyable to make as it is to eat.

I’d love to hear how your baking adventure goes—feel free to share any variations you try or ask questions if you need more tips.

Share your results and experiences in the comments below or on social media. Happy baking!

pumpkin cookies with cream cheese icing

A classic fall treat! These soft and chewy pumpkin cookies are perfectly complemented by a tangy cream cheese frosting.

Print Recipe Pin Recipe

Cook Time 12 minutes mins

Total Time 27 minutes mins

Ingredients

  

For the Cookies:

• 1 cup canned pumpkin or homemade pumpkin puree
• 1/2 cup unsalted butter or coconut oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg or flaxseed meal mixture for egg-free
• 1 1/2 cups all-purpose flour or gluten-free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the Cream Cheese Icing:

• 4 oz cream cheese or cashew cream for dairy-free
• 1/4 cup unsalted butter or coconut oil
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Choco chips and cherry

Instructions

 

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, cream together butter and sugars until light and fluffy. Mix in egg and pumpkin.
• In another bowl, whisk flour, baking powder, baking soda, spices, and salt.
• Gradually mix dry ingredients into the wet mixture until combined.
• Scoop dough onto baking sheet, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool on wire rack.
• For icing, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
• Frost cooled cookies with cream cheese icing. Then add the cherry and choco chips.

Notes

• Chill dough if too sticky.
• Store cookies in an airtight containe

Disclaimer: The recipes shared on this blog are based on personal preferences and are provided for informational purposes only. I strive to ensure accuracy and relevance, but cannot guarantee that the information will always be up to date or error-free. They should not be considered as medical or health advice. If you have any health issues, dietary restrictions, or allergies, please consult with a specialist or healthcare provider before trying any recipe. I do not accept responsibility for any adverse effects that may arise from the preparation or consumption of the dishes featured on this site. Also, the final outcome of the recipes can look different depending on a lot of factors, including the cooking temperature, process, utensils you use, spices, etc. Enjoy responsibly!