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Irresistible Cream Cheese Frosted Pumpkin Cookies You Need to Try - Featured Image

Irresistible Cream Cheese Frosted Pumpkin Cookies You Need to Try

Learn how to make delicious Cream Cheese Frosted Pumpkin Cookies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the cream cheese frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Substitution tip: If you don’t have pumpkin puree, you can use canned sweet potato or butternut squash puree for a slightly different but equally delicious flavor. For a dairy-free frosting, try using vegan cream cheese and butter alternatives.

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier—trust me, this saved me many a late night.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—about 3 to 4 minutes. When I’m pressed for time, I use my stand mixer, but a sturdy hand mixer works just as well.
  3. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until fully combined. The batter will be thick and moist, which is just how we want it.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This is where the magic of those warm spices really starts to shine.
  5. Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Overmixing can make cookies tough, and I know from plenty of kitchen mishaps that patience here pays off.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit, but not too much.
  7. Bake for 12-15 minutes, or until the edges are set but the centers still feel soft. I like to check around the 12-minute mark—cookies keep baking on the sheet after you take them out, so timing is everything!
  8. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. I’ve learned that frosting warm cookies melts it too much, turning a beautiful swirl into a sad puddle.
  9. While cookies cool, beat the cream cheese and butter together until smooth and creamy. Add vanilla extract.
  10. Gradually add powdered sugar, beating until frosting is fluffy and spreadable. If it’s too thick, add a teaspoon of milk at a time until you reach the perfect consistency.
  11. Once cookies are completely cool, generously frost each one. I like to swirl it on with a small spatula or butter knife—no need for fancy piping, this is home cooking, after all.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Cream Cheese Frosted Pumpkin Cookies, recipe, cooking, food