These pumpkin cookies with cream cheese frosting are so irresistibly delicate and pillowy, everybody will likely be begging for extra! Topped with a fluffy cinnamon cream cheese frosting, these delicate pumpkin cookies are fast and straightforward to make, with no dough chilling required.
Check Kitchen Evaluation
See what our check kitchen needed to say!
Haley
These turned out so delicate and decadent with tons of spice and pumpkin taste! The dough positively is softer than I’m used to for cookie dough, however they baked up completely thick and fluffy!
I’ve all the time liked pumpkin recipes, particularly within the Fall when the air turns crisp, and all you need are heat, comforting flavors. These frosted delicate pumpkin cookies are a staple in our home yearly as soon as September hits! My mother used to make an identical model after I was rising up, and now my youngsters love serving to me bake these yearly. They particularly love after we get to slam the cookie sheet on prime of the counter to flatten out the dough! Right here’s why you will see that your self making this pumpkin cookie recipe time and again:
- Smooth and Fluffy: These pumpkin cream cheese cookies bake up so gentle and tender, making them virtually soften in your mouth!
- Straightforward to Make: With no sophisticated steps or dough chilling required, these cookies come collectively rapidly for a simple last-minute dessert.
- Fall Flavors: Loaded with pumpkin, cinnamon, and nutmeg in each chew, these pumpkin cookies seize the essence of fall with each chew!
- Crowd Pleaser: These cookies are all the time successful at fall gatherings, with each youngsters and adults alike. They’re additionally nice to make forward, so they’re nice for a celebration!
Loving this recipe? Try extra of the easiest pumpkin cookie recipes like pumpkin oatmeal cookies, stuffed pumpkin cheesecake cookies, and mini pumpkin pie cookies.
Key Components
Beneath you will see that useful notes for key components used to make this recipe for delicate pumpkin cookies with cream cheese icing. Scroll right down to the recipe card under for the total ingredient checklist and actual quantities!
- Flour: Fluff the flour, then measure it by spooning it right into a measuring cup. Don’t dip the cup straight right into a packed bag of flour – that leads to utilizing an excessive amount of flour and overly dense cookies!
- Pumpkin Puree: Be sure to’re utilizing canned or home made pumpkin puree, NOT pumpkin pie filling, which is already sweetened and spiced.
- Baking Soda and Baking Powder: At all times test the labels on each of those components to verify they’re not expired.
- Cream Cheese: I like to make use of common cream cheese (not low fats) for the perfect thick consistency. Be certain it’s totally softened earlier than utilizing, so that you don’t wind up with lumpy icing!
- Oil or Butter: You should utilize melted and barely cooled butter or a gentle baking oil, like canola oil or vegetable oil. I examined this pumpkin cookie recipe each methods and I discover they’re extra moist when made with oil!
- Cinnamon and Nutmeg: I used a mixture of floor cinnamon and freshly floor nutmeg, however you too can use 2 teaspoons pumpkin pie spice as an alternative.
These cookies bake to delicate perfection in simply 10 minutes! Banging the dough on the counter helps to flatten it out earlier than baking, but additionally helps do away with any stress. 
Beneath is a fast recipe overview, however please scroll to the recipe card on the backside of this submit for full directions and to look at the step-by-step video.
- Whisk the dry components. Whisk collectively flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg.
- Combine moist components. Combine collectively pumpkin puree, butter and granulated sugar. Add egg and vanilla extract.
- Mix to make the dough. Add the flour combination in two batches, beating till nicely mixed.
- Type the cookies. Use a medium cookie scoop to drop the dough onto cookie sheets line with parchment paper. Go away sufficient room for spreading! Then, firmly bang the cookie sheet on the countertop just a few instances to flatten the dough.
- Bake. Bake these delicate pumpkin cookies at 350°F for 10 to 12 minutes. Let cookies cool utterly earlier than frosting!
Chef’s Ideas & Variations
- Add a Crunch: Sprinkle some chopped candied nuts on prime of the icing or stir in 1/2 cup finely chopped pecans or walnuts into the batter.
- Frosting: Not a fan of thick cream cheese frosting? You should utilize one thing lighter as an alternative, just like the glaze I make for my iced oatmeal cookies. You don’t want to refrigerate them in the event you use this glaze.
- Mud Them: In the event you check out my footage, you’ll see that I dusted the frosting on my cookies with some additional cinnamon. It provides a festive contact, but additionally doubles down on the flavour.
- Use a Cookie Scoop: This cookie dough is VERY delicate. Don’t attempt to kind the dough balls together with your arms! You’ll find yourself with an uneven mess. I extremely advocate utilizing a cookie scoop to make sure even sized cooked with completely spherical edges!
- Cookie Sandwiches: Like my pumpkin whoopie pies, you may double up and make pumpkin cream cheese cookie sandwiches by putting a layer of frosting between two cookies.
- Candy Potato: Don’t have pumpkin? These cookies work simply as nicely with mashed candy potatoes to create my favourite delicate candy potato cookies. You would additionally use butternut squash or cushaw puree!
Yield: 40 Cookies
Check Kitchen Accredited!Loaded with Fall spices, these delicate pumpkin cookies with cream cheese frosting are so fast & straightforward to make, with no dough chilling required! They’re so good, they may have everybody asking for seconds.Components
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons floor cinnamon
- ½ teaspoon floor nutmeg
- 1 (15 oz) can pumpkin puree
- 1 cup vegetable or canola oil
- 1 cup granulated sugar, or brown sugar
- 2 massive eggs
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 (8 oz) block cream cheese, softened
- 4 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, plus extra for garnish, if desired
- 3 to 4 cups powdered sugar, add till desired consistency/firmness
Directions
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Preheat oven to 350°F. Line 2 massive baking sheets with parchment paper.
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In a medium sized bowl, whisk collectively flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg. Put aside.
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In a big bowl whisk collectively pumpkin puree, butter and granulated sugar. Add egg and vanilla extract.
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Add the flour combination in two batches, beating till nicely mixed. I discover this best with a hand mixer, however you should use a whisk and a little bit elbow grease.
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Utilizing a medium cookie scoop (about 1 tablespoon of dough), drop the dough onto ready cookie sheets leaving room for spreading. Firmly maintain the cookie sheet on either side and bang it on the countertop (or a towel on the countertop) just a few instances to flatten the cookie dough. Utilizing a cookie scoop is necessary to maintain them spherical and at the same time as this dough is *very* delicate.
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Bake for 10 to 12 minutes or till tops are set. Switch to wire racks to chill.
Cinnamon Cream Cheese Frosting
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Beat collectively cream cheese, butter, cinnamon and vanilla till nicely mixed. Add powdered sugar and beat till easy.
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Generously frost on prime of every cookie and dirt with additional cinnamon if desired. Serve instantly and retailer any leftovers within the fridge.
Notes
Oil vs Butter: You should utilize melted and barely cooled butter as an alternative, however the oil will produce moister cookies.
Add Nuts: Add 1/2 finely chopped walnuts or pecans into the cookie batter for an added nutty crunch. You may also sprinkle them on prime of the icing, or attempt candied nuts as an alternative!
Frosting: These cookies can be topped with a easy, crisp glaze (attempt the glaze from my iced oatmeal cookies). Let the glaze dry and they’re good to go – and simpler to retailer as they don’t require refrigeration!
Vitamin
Serving: 1 cookie, Energy: 157kcal, Carbohydrates: 18g, Protein: 2g, Fats: 9g, Saturated Fats: 3g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 2g, Trans Fats: 0.1g, Ldl cholesterol: 18mg, Sodium: 69mg, Potassium: 44mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1780IU, Vitamin C: 0.5mg, Calcium: 19mg, Iron: 1mg
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