Name: Pumpkin Sugar Cookies with Cream Cheese Frosting
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

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Soft and chewy Pumpkin Sugar Cookies with Cream Cheese Frosting make for a delightful treat, especially as fall approaches. These cookies are the perfect balance of sweet and spiced, making them irresistible. Whether it's a cozy afternoon or a holiday gathering, these cookies will always be a hit.

Pumpkin Sugar Cookies with Cream Cheese Frosting

Ingredients

½ cup unsalted butter, softened

1 cup granulated sugar

½ cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.

I beat in the pumpkin puree, egg, and vanilla extract until fully combined.

In a separate bowl, I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually, I add the dry ingredients to the wet ingredients, mixing until just combined.

Using a spoon or cookie scoop, I form dough balls and place them on the prepared baking sheet about 2 inches apart.

I gently flatten the dough balls with the back of a spoon or my fingers.

I bake for 10-12 minutes or until the edges are lightly golden, and a toothpick inserted in the center comes out clean.

I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a medium bowl, I beat together the softened cream cheese and butter until smooth.

Gradually, I add the powdered sugar, ¼ cup at a time, beating until the frosting is light and fluffy.

I stir in the vanilla extract.

Once the cookies are completely cool, I frost each cookie with a generous amount of cream cheese frosting.

Servings and Timing

Servings: 18 cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Variations

I love how versatile this recipe is! Here are a few variations to make it your own:

Spices: If you're a fan of pumpkin spice, you can replace the cinnamon and nutmeg with a store-bought pumpkin spice blend for an extra kick.

Add-ins: I sometimes add chopped walnuts or chocolate chips into the dough for added texture and flavor.

Frosting Flavors: If you want to switch things up, you could try adding a bit of maple syrup or a dash of cinnamon to the cream cheese frosting for a unique twist.

Storage/Reheating

These cookies are great for making ahead. I store them in an airtight container at room temperature for up to 3 days. If I want them to last longer, I’ll refrigerate them for up to a week. The cream cheese frosting will stay fresh in the fridge as well, but if it’s cold, it may harden, so I let it sit at room temperature for about 15 minutes before using it. You can also freeze the cookies for up to 3 months. If I freeze them, I place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container.

FAQs

Can I make these cookies without the cream cheese frosting?

Yes, these cookies are delicious on their own without the frosting, but I find the cream cheese frosting elevates them to the next level. You could also try a glaze or a dusting of powdered sugar if you prefer a lighter topping.

Can I use canned pumpkin puree for this recipe?

Absolutely! In fact, I always use canned pumpkin puree because it’s convenient and gives the cookies a rich pumpkin flavor. Just make sure you’re using plain pumpkin puree, not pumpkin pie filling.

Can I use a different type of flour for this recipe?

I’ve tried substituting whole wheat flour for all-purpose flour, and it works well in this recipe, though the texture might be a bit denser. You can also experiment with gluten-free flour if you need a gluten-free version.

Can I freeze the cookie dough?

Yes, I’ve frozen the dough before, and it works great! Just scoop the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag or container. When you're ready to bake, just place them on a baking sheet and bake as directed, adding a minute or two to the baking time.

How do I know when the cookies are done?

I check the cookies when the edges are lightly golden and the center is firm to the touch. If I insert a toothpick in the center, it should come out clean or with just a few crumbs attached.

Conclusion

These pumpkin sugar cookies with cream cheese frosting are the perfect treat for fall. They’re soft, chewy, and packed with warm flavors, making them an ideal snack for the season. Whether you’re serving them at a fall party or enjoying them on a cozy afternoon, they’re sure to be a favorite. With simple ingredients and easy directions, this recipe is a must-try, and I know I’ll be making them again and again!

Recipe:

Pumpkin Sugar Cookies with Cream Cheese Frosting

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Author: Cheryl
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

Soft and chewy pumpkin sugar cookies topped with velvety cream cheese frosting. The perfect balance of sweet and spiced, ideal for fall gatherings.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Using a spoon or cookie scoop, form dough balls and place them on the prepared baking sheet about 2 inches apart.
Gently flatten the dough balls with the back of a spoon or your fingers.
Bake for 10-12 minutes or until the edges are lightly golden, and a toothpick inserted in the center comes out clean.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth.
Gradually add the powdered sugar, ¼ cup at a time, beating until the frosting is light and fluffy.
Stir in the vanilla extract.
Once the cookies are completely cool, frost each cookie with a generous amount of cream cheese frosting.