These Pumpkin Sugar Cream Cheese Cookies are soft, sweet, and just perfect for fall! With a delightful pumpkin spice flavor, they are a cozy treat anyone will love.
When I bake these, my whole kitchen smells like fall! They’re great with a cup of tea or coffee. Trust me, you’ll be reaching for another, and another! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it. Just avoid pumpkin pie filling, as it contains added sugars and spices.
Cream Cheese: For frosting, you need a creamy texture. If you’re looking for a lighter option, try using mascarpone cheese instead of cream cheese. It makes the frosting slightly different but very tasty!
Spices: The blend of cinnamon, nutmeg, and ginger gives these cookies that cozy fall flavor. If you’re in a pinch, you can use pumpkin pie spice as a substitute. About 2 teaspoons should do the trick!
Butter: Unsalted butter is preferred since you can control the saltiness. If you’re dairy-free, a vegan butter substitute can work well, just ensure it has a similar texture.
How Do You Get the Right Texture for Your Cookies?
It’s crucial to mix the dough just until combined, which helps keep your cookies soft. Over mixing can lead to a tough texture. Here’s how to get it right:
- Start by creaming the butter and sugar until fluffy.
- When you add flour, mix gently. Aim for a dough that is uniform but still has a bit of texture.
- When scooping onto the baking sheet, treat them like little puffs—they will spread slightly!
This way, your cookies will remain soft and cake-like in the center, while still having a nice edge. Enjoy creating these delicious treats with confidence!
Delicious Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar (plus extra for sprinkling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: A few tablespoons of milk or cream to thin if needed
- Optional: sprinkle of cinnamon sugar for garnish
How Much Time Will You Need?
This cookie recipe is quick! You’ll need about 15 minutes to prepare, followed by 12-15 minutes of baking time. Don’t forget to let the cookies cool before frosting them, which will take about 10 minutes. Overall, plan for about 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, use a mixer to beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, add the egg, vanilla extract, and pumpkin puree to the mixture and stir until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps to evenly distribute the baking powder and spices throughout the flour.
4. Mix It Together:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over mix; it’s okay if a few small lumps remain.
5. Scoop and Sprinkle:
Scoop the dough by rounded tablespoons and drop them onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Lightly sprinkle a bit of granulated sugar on top of each dough mound for a sweet finish.
6. Bake the Cookies:
Bake the cookies for 12-15 minutes, or until the edges are set and the tops slightly spring back when touched. Remove them from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
7. Prepare the Cream Cheese Frosting:
While the cookies are cooling, you can make the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add a little milk or cream until you reach your desired consistency.
8. Frost and Garnish:
Once your cookies are completely cool, generously spread the cream cheese frosting over each one. Add a sprinkle of cinnamon sugar on top for a delightful finish!
9. Enjoy Your Cookies!
These soft, pumpkin-spiced cookies with their creamy topping are perfect for autumn gatherings or just a cozy treat at home. Enjoy your Pumpkin Sugar Cream Cheese Cookies!
Can I Use a Different Kind of Squash Instead of Pumpkin?
Yes! You can use other pureed squashes like butternut or even sweet potato if you prefer. Just ensure they are smooth and cooked thoroughly before measuring.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 4-5 days. If you want to keep them longer, consider refrigerating them or freezing for up to 2 months. Just thaw them at room temperature before enjoying!
Can I Use Store-Bought Frosting Instead?
Absolutely! If you’re short on time, using store-bought cream cheese frosting is a great shortcut. Just make sure to pick a brand that you like the taste of for the best results!
What If My Dough Is Too Sticky?
If your dough feels too sticky to scoop, sprinkle a little extra flour and mix it in until the texture is manageable. Just be careful not to add too much, as it can affect the cookies’ softness!
