These warm and soft pumpkin sugar cookies are filled with creamy, delicious cream cheese. The cozy spices make them perfect for any fall day!
I can’t help but smile when I bake these! They remind me of crisp autumn evenings, plus they are so easy to make. Enjoy them fresh out of the oven with a cup of tea! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. If you’re looking for a fresh option, you can cook and puree your own pumpkin. Just make sure to drain any excess moisture.
Butter: Unsalted butter is best so you can control the saltiness. If you’re in a pinch, margarine can work as a substitute. However, real butter generally gives a richer flavor!
Flour: All-purpose flour works perfectly here. For a gluten-free alternative, try a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
Spices: The traditional spices here are cinnamon, nutmeg, ginger, and cloves. If you’re out of something, feel free to use a pumpkin spice blend as a substitute. It’s all about finding the right warm notes!
Cream Cheese: If you’re lactose-free, choose a cream cheese alternative or make a frosting using whipped coconut cream for a fun twist!
How Do You Achieve the Perfect Cookie Texture?
The secret to soft cookies lies in the mixing and baking process. When combining your wet and dry ingredients, mix just until they’re combined. Overmixing can lead to tough cookies. Also, monitor your baking time; underbake them slightly for a perfectly chewy center!
- Make sure to use softened butter for creamy mixing, which leads to a lighter texture.
- Use a cookie scoop to portion the dough evenly, which helps them bake uniformly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them — this helps them set up nicely.
Enjoy your baking process! These cookies are sure to bring warmth and smiles to everyone who tries them!
How to Make Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk (if needed for consistency)
Garnish:
- Freshly grated nutmeg or ground cinnamon for sprinkling on top (optional)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes for preparation and 12-15 minutes for baking. In total, you’ll spend around 35-40 minutes until the cookies are warm and ready to serve — not counting the cooling and frosting time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Incorporate Wet Ingredients:
Add the egg, vanilla extract, and pumpkin puree to the butter and sugar mixture. Mix everything together until it’s smooth and nicely combined.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Make sure they’re well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix just until combined—avoid overmixing to keep your cookies soft and tender.
6. Scoop and Space the Dough:
Scoop rounded tablespoons of cookie dough onto your prepared baking sheets. Make sure to space them about 2 inches apart for even baking.
7. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes, or until the edges are set. The centers may look a little soft, but they will firm up while cooling.
8. Cool the Cookies:
Let the cookies sit on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This allows them to finish setting up!
9. Prepare the Cream Cheese Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth. Add in the powdered sugar gradually, beating until light and fluffy.
10. Adjust Frosting Consistency:
Mix in vanilla extract. If the frosting is too thick, you can add milk, one tablespoon at a time, until you reach your desired consistency.
11. Frost the Cookies:
Once the cookies are completely cool, spread or pipe the cream cheese frosting generously on top of each cookie.
12. Add the Finishing Touch:
If you like, sprinkle some freshly grated nutmeg or ground cinnamon over the frosting for an extra touch!
13. Serve and Store:
Enjoy your cookies right away or store them in an airtight container in the fridge until you’re ready to serve. These cookies are best enjoyed within a few days!
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Delight in these soft, perfectly spiced pumpkin sugar cookies topped with a rich, slightly tangy cream cheese frosting! Perfect for fall gatherings or just a cozy afternoon treat.
Can I Use a Different Type of Sugar?
Absolutely! You can substitute the granulated sugar with coconut sugar for a more caramel flavor, although it may alter the texture slightly. Just keep the brown sugar as is, as it adds moisture and depth of flavor.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated for up to a week. Just note that the frosting may harden slightly in the fridge.
Can I Freeze the Cookie Dough?
Yes! You can scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just pull out the desired amount and bake straight from frozen, adding a couple of minutes to the bake time.
What if I Don’t Have All the Spices?
No worries! If you’re missing some spices, you can use a store-bought pumpkin spice blend as a substitute. Just use the same amount listed for the combination of spices in the recipe.
