These Pumpkin Sugar Cream Cheese Cookies are soft and fluffy, with a wonderful pumpkin spice flavor. The creamy filling makes them extra special and oh-so-delicious!
Who can resist cookies that taste like fall? I like to share these at gatherings, and they disappear fast! Plus, they are easy to whip up—perfect for cozy baking days! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness. You can substitute with margarine or coconut oil, but be ready for potential texture changes.
Pumpkin Puree: Use pure pumpkin puree, not pie filling. If you can’t find canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin. Just be sure to drain off excess moisture.
Flour: All-purpose flour keeps the cookies light and soft. For a gluten-free option, use a 1:1 gluten-free flour blend, and watch the consistency as gluten-free flour can vary.
Cream Cheese: The creaminess of cream cheese adds richness to the frosting. If you want a lighter version, you can swap half of the cream cheese for Greek yogurt.
How Do I Ensure My Cookies Stay Soft and Chewy?
Keeping cookies soft and chewy requires careful attention to time and temperature. Here are key steps:
- Don’t overmix the dough once you add the dry ingredients. Mix until just combined to keep cookies tender.
- Bake just until the edges are set—soft centers are ideal for chewy cookies. They will continue to firm up as they cool.
- Let cookies cool on the baking sheet for a few minutes before moving them. This helps them maintain their structure.
- Store them in an airtight container to keep them soft. You can also place a slice of bread in the container, which helps maintain moisture.
Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Freshly grated nutmeg or cinnamon, for garnish (optional)
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes of prep time, plus an additional 12-15 minutes of baking. Make sure to allow some extra time for cooling and frosting the cookies. Altogether, you’ll spend about 40-45 minutes making these scrumptious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Creaming the Butters and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a stand mixer to beat these ingredients together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Adding Pumpkin and Egg:
Now, add the pumpkin puree, egg, and vanilla extract to your butter-sugar mixture. Mix until everything is well combined and smooth. It should be creamy and inviting!
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This will help distribute the leavening agent and spices evenly throughout the cookie dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; your dough will be a bit stiff, and that’s perfect!
6. Scooping the Dough:
Scoop the dough using rounded tablespoons and place them on the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie. If you like, you can flatten each scoop slightly for a more uniform shape.
7. Baking the Cookies:
Pop the baking sheets into the preheated oven and bake for 12-15 minutes. Look for edges that are set and tops that no longer look wet. The centers should still be soft—this is key for chewy cookies!
8. Cooling the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Making the Cream Cheese Frosting:
While the cookies are cooling, prepare your frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until everything is well combined and fluffy.
10. Frosting the Cookies:
Once the cookies are fully cooled, spread or pipe a generous amount of cream cheese frosting on top of each cookie. Don’t be shy—more frosting equals more deliciousness!
11. Garnishing:
If you’d like, sprinkle a little freshly grated nutmeg or cinnamon on top of the frosting for a lovely touch!
12. Enjoying Your Cookies:
Serve the cookies right away, or store them in an airtight container in the refrigerator. They’re best enjoyed at room temperature, so let them sit out for a bit before serving.
Enjoy your soft and chewy Pumpkin Sugar Cream Cheese Cookies with family and friends! 🍂🍪
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just make sure to let it come to room temperature before baking for even results. The frosted cookies can also be stored in the fridge for 3-5 days.
What can I use instead of pumpkin puree?
If you don’t have pumpkin puree, you can substitute it with unsweetened applesauce or mashed bananas for a different flavor, though it won’t have the same spiced taste as pumpkin. Just note that it may alter the texture slightly.
Can I freeze these cookies?
Yes! These cookies freeze beautifully. Once fully cooled, place them in an airtight container with layers of parchment paper between them to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature before serving.
How should I store leftover cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 5 days. For the best taste and texture, let them sit at room temperature for a bit before enjoying.