Cream Cheese Frosted Soft Pumpkin Cookies – A Perfect Fall Dessert

Cream Cheese Frosted Soft Pumpkin Cookies are the perfect blend of warm spices, fluffy pumpkin goodness, and a rich, tangy cream cheese frosting. These cookies are soft and pillowy with a delightful pumpkin flavor that makes them an irresistible fall treat. Topped with a smooth cream cheese frosting and a sprinkle of cinnamon, they’re ideal for holiday gatherings or just enjoying with a cozy cup of tea.

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The cookies have a soft and slightly chewy texture, enhanced by the use of pumpkin purée, while the cream cheese frosting adds just the right amount of sweetness to balance the flavors. These cookies are quick to bake, making them a go-to recipe for fall baking.

Why You’ll Love These Cream Cheese Frosted Soft Pumpkin Cookies

These cookies are soft, fluffy, and packed with pumpkin pie spice, creating the perfect autumn flavor. The cream cheese frosting brings a velvety richness that pairs beautifully with the spices, making these cookies both comforting and indulgent. Perfect for holiday parties or as an afternoon treat, these cookies are a crowd-pleaser!

Nutritional Information (Per Serving, Based on 12 Cookies):

• Calories: 250 kcal
• Fat: 12g
• Carbohydrates: 35g
• Protein: 3g
• Sugar: 22g
• Sodium: 180mg

These cookies offer a balance of indulgent creaminess and pumpkin spice flavor, perfect for a sweet fall treat.

Serving Suggestions and Pairings

These cookies are delicious as is, but they also pair wonderfully with a hot beverage. Enjoy them with a cup of chai tea, hot apple cider, or a pumpkin spice latte to enhance the fall flavors. For an extra treat, serve them alongside a scoop of vanilla or cinnamon ice cream.

Storage and Reheating Tips

Store these cookies in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh.
If you’d like to freeze them, place the cookies in a single layer on a baking sheet, freeze, then transfer to a container for up to 3 months. Thaw in the refrigerator and frost once thawed.

Fun Fact: The History of Pumpkin in Baking

Pumpkin has been a staple ingredient in American baking for centuries, particularly in the fall and winter months. Used by Native Americans long before the arrival of European settlers, pumpkin remains a symbol of autumn and is featured prominently in seasonal desserts like pies, breads, and cookies.

Cooking Tips

Use Room Temperature Ingredients: Ensure the butter and cream cheese are softened but still cool for a smooth, fluffy frosting.
Don’t Overmix the Dough: Mix the dry ingredients just until combined to keep the cookies light and fluffy.
Sprinkle with Extra Spice: For an added decorative touch, sprinkle the cookies with a bit of extra pumpkin pie spice or cinnamon after frosting.

Optional Variations

Add Pecans: Stir in ½ cup of chopped pecans to the dough for a bit of crunch.
Make Them Spicier: Add a pinch of ground ginger or nutmeg for a bit more spice in the cookies.
Maple Frosting: Swap the vanilla extract in the frosting for 1 teaspoon of maple syrup for a fall-inspired twist.

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Cream Cheese Frosted Soft Pumpkin Cookies Recipe

Ingredients:

For the Cookies:

• 2 ½ cups (312 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice, plus extra for sprinkling
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 ¼ cups (305 g) canned pumpkin purée
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:

• 8 ounces (226 g) block-style cream cheese, softened but still cool
• ¼ cup (56 g) unsalted butter, softened but still cool
• 1 teaspoon pure vanilla extract
• 1 ¾ cups (210 g) confectioners’ sugar, sifted

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 3 minutes.
4. Add the pumpkin purée, egg, and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl if necessary.
5. Gradually add the flour mixture to the wet ingredients and mix just until combined. The dough will be soft and slightly sticky.
6. Using a medium cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
7. Bake the cookies for 13 to 15 minutes, or until the edges are set and the tops are soft and fluffy. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. For the cream cheese frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, about 30 seconds.
9. Add the vanilla extract and sifted confectioners’ sugar, mixing just until combined, about 30 more seconds.
10. Once the cookies have cooled, spread a generous layer of cream cheese frosting on each one. Garnish with a sprinkle of cinnamon or extra pumpkin pie spice for decoration.

These Cream Cheese Frosted Soft Pumpkin Cookies are the ultimate fall indulgence—soft, fluffy, and full of cozy flavors!