Oh my goodness, let me tell you about these pumpkin sugar cookies with cream cheese frosting! They’re like little bites of autumn bliss! I remember the first time I made them; it was one of those crisp fall days where the leaves were bursting with colors, and the air was filled with the scent of cinnamon and nutmeg. I was craving something sweet and cozy, and these cookies were the perfect solution. The combination of soft, chewy cookie with that creamy, dreamy frosting is just out of this world! Trust me when I say, the pumpkin puree adds such a delightful flavor and moisture that you won’t be able to resist going back for seconds. Plus, they’re super easy to whip up, making them an ideal treat for any gathering or just a fun afternoon in the kitchen!

Ingredients for Pumpkin Sugar Cookies with Cream Cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 ounces cream cheese, softened
2 cups powdered sugar
1 tablespoon milk

How to Prepare Pumpkin Sugar Cookies with Cream Cheese

Making these pumpkin sugar cookies with cream cheese frosting is a breeze! Just follow these simple steps, and you’ll have a batch of delicious cookies in no time. Ready? Let’s dive in!

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This is super important because you want your cookies to bake evenly.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This will ensure all those lovely spices are evenly distributed throughout your cookies.
In a separate large bowl, beat the softened butter and granulated sugar together until it’s creamy and fluffy. Trust me, this is where the magic begins!
Next, add in the pumpkin puree, egg, and vanilla extract. Mix everything together until it’s well combined; you want a nice, smooth batter here.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix—this keeps the cookies soft!
Now, using a spoon or a cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper. Give them some space to spread; about 2 inches apart should do.
Bake your cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden. You might want to keep an eye on them, so they don’t overbake!
Once they’re done, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. This waiting game is tough, but it’s worth it!
While your cookies are cooling, let’s whip up that cream cheese frosting! In a bowl, beat together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
Once your cookies are completely cool, frost them generously with that dreamy cream cheese frosting. Now, they’re ready to be devoured!

Why You’ll Love This Recipe

Soft, chewy texture that melts in your mouth—seriously, it’s like a hug for your taste buds!
Rich pumpkin flavor that screams autumn, thanks to the pumpkin puree and warm spices like cinnamon and nutmeg.
Cream cheese frosting that adds a luscious, tangy sweetness—it’s the perfect complement to the cookies!
Easy to make, with simple ingredients you probably already have in your pantry!
Perfect for any occasion—whether it’s a fall gathering, a cozy night at home, or just because!
They look beautiful on a platter, making them an impressive treat to share with friends and family.
Great for meal prep—make a big batch, and you’ll have delicious cookies ready for days!

Tips for Success

Alright, let’s make sure your pumpkin sugar cookies with cream cheese frosting turn out absolutely perfect! Here are my top tips to help you on your baking journey:

Measure Carefully: Always use the spoon-and-level method for flour. Scoop the flour with a spoon into your measuring cup and then level it off with a knife. This prevents the cookies from becoming too dense!
Room Temperature Ingredients: Make sure your butter and cream cheese are softened to room temperature before you start mixing. This helps create that creamy texture and ensures everything blends together smoothly.
Don’t Overmix: When you combine the dry and wet ingredients, mix just until everything is combined. Overmixing can lead to tough cookies, and we want them soft and chewy!
Chill the Dough: If your dough feels too sticky, pop it in the fridge for about 30 minutes. This will make it easier to scoop and help the cookies maintain their shape while baking.
Keep an Eye on Baking Time: Ovens can vary, so start checking your cookies a minute or two before the suggested baking time. They should be just set and barely golden around the edges!
Cool Completely: Patience is key! Make sure your cookies are completely cool before frosting to prevent the cream cheese frosting from melting off. Trust me, it’s worth the wait!
Experiment with Spices: Feel free to adjust the spices based on your taste. If you love nutmeg, add a bit more! This recipe is flexible and can be tailored to your preferences.
Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just thaw before serving!

Ingredient Notes/Substitutions

Let’s chat about the ingredients that make these pumpkin sugar cookies with cream cheese frosting so delicious, and some easy swaps if you’re in a pinch!

All-Purpose Flour: This is the backbone of our cookies, giving them structure. If you want a gluten-free version, you can try a gluten-free all-purpose blend. Just make sure it contains xanthan gum for better texture!
Pumpkin Puree: Fresh pumpkin puree is fantastic, but canned works just as well! Avoid the pumpkin pie filling, though—it’s sweetened and spiced, which can throw off the balance of your cookies.
Butter: Unsalted butter is best for this recipe as it lets you control the saltiness. If you’re dairy-free, try using a plant-based butter substitute! It’ll still keep that creamy texture we love.
Sugar: Granulated sugar gives the cookies their sweetness and helps them spread nicely. You can swap half of it for brown sugar for a deeper flavor and chewier texture.
Cream Cheese: For the frosting, full-fat cream cheese provides the best flavor and creaminess. If you need a lighter option, you can use Neufchâtel cheese, which has less fat but still delivers a lovely tang.
Milk: This is just to thin out the frosting. If you’re out of milk, a splash of heavy cream or even a dairy-free milk like almond or oat will work just fine!
Spices: Feel free to play around! If you don’t have ground nutmeg, you can increase the cinnamon or even add in some ground ginger for a nice kick. Tailor it to your taste!

These substitutes can help you make these cookies your own while maintaining that fabulous flavor and texture. Happy baking!

Storage & Reheating Instructions

Now, let’s talk about how to keep those delicious pumpkin sugar cookies with cream cheese frosting fresh and tasty! After all, no one wants a stale cookie, right?

First off, to store your cookies, place them in an airtight container at room temperature. This will help them stay soft and chewy for up to a week—if they last that long! If you want to keep them for a longer time, you can also freeze them. Just make sure to layer them with parchment paper and seal them in a freezer-safe bag or container. They’ll stay fresh for about 2-3 months in the freezer.

When you’re ready to enjoy those frozen cookies, simply let them thaw in the fridge overnight or at room temperature for a couple of hours. You don’t need to reheat them, but if you love that warm, melty frosting sensation (who doesn’t?), pop them in the microwave for about 10-15 seconds. Just be careful not to overdo it—no one wants a cookie that’s turned into a hot mess!

So, whether you’re munching on them fresh or pulling out a batch from the freezer, these pumpkin sugar cookies are guaranteed to bring a smile to your face any time you crave a sweet treat!

Nutritional Information

So, let’s talk about the nutritional side of these delightful pumpkin sugar cookies with cream cheese frosting! Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so consider this a rough estimate based on typical values.

Here’s what you can expect per cookie:

Calories: 150
Sugar: 12g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

These cookies are a sweet indulgence, so enjoy them as part of a balanced diet! Remember, moderation is key, especially when you’re dealing with such scrumptious treats! Happy baking and snacking!

FAQ Section

Can I add chocolate chips to the cookies?
Absolutely! Chocolate chips can add a delightful richness to the pumpkin sugar cookies. Just fold in about a cup of your favorite chocolate chips when you mix the dry and wet ingredients. Yum!

How do I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them as mentioned earlier. Just remember to layer with parchment paper!

Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking!

What if my cookies turn out too dry?
Dry cookies can happen if they’re overbaked or if there’s too much flour. Make sure to measure your flour accurately and keep an eye on the baking time. But don’t worry—if they turn out dry, a little frosting can save the day!

Can I use a different frosting?
Of course! While cream cheese frosting is a classic, you can experiment with other frostings like vanilla buttercream or even a simple glaze. Just keep in mind that the flavor might change a bit!

What if I don’t have pumpkin puree?
If you’re in a pinch, you can substitute with applesauce for a different twist, though the flavor will be quite different. Just remember, the cookies won’t have that signature pumpkin taste!

Can I make these cookies gluten-free?
Definitely! Just swap the all-purpose flour for a gluten-free all-purpose blend. Make sure it includes xanthan gum for the best texture. They’ll still be delicious!

How do I know when the cookies are done baking?
The cookies are done when the edges are slightly golden and they’ve set in the center. They’ll firm up a bit as they cool, so don’t worry if they seem a little soft when you take them out!

Pumpkin Sugar Cookies with Cream Cheese: 7 Cozy Reasons to Indulge

Print Recipe

Soft and flavorful pumpkin sugar cookies topped with creamy frosting.

Total Time: 32 minutes
Yield: 24 cookies 1x

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 ounces cream cheese, softened
2 cups powdered sugar
1 tablespoon milk

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat butter and sugar until creamy.
Add pumpkin puree, egg, and vanilla. Mix well.
Gradually add dry ingredients to the wet mixture.
Drop spoonfuls of dough onto a baking sheet.
Bake for 10-12 minutes until edges are slightly golden.
Let cookies cool completely.
In a bowl, beat cream cheese, powdered sugar, and milk until smooth.
Frost cooled cookies and serve.

Notes

Store cookies in an airtight container.
Use fresh pumpkin puree for best flavor.
Adjust spices to taste.

Author: Juanita A. Smith
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: pumpkin sugar cookies, cream cheese frosting