Pumpkin Spice Cookies with Cream Cheese Frosting Recipe

There’s something magical about the aroma of pumpkin spice wafting through your kitchen, don’t you think? These irresistible Pumpkin Spice Cookies with Cream Cheese Frosting are the perfect way to embrace the cozy vibes of fall. Whether you’re sipping on a hot cider or getting ready for holiday gatherings, these cookies are bound to be a hit. Soft, spiced cookies topped with a tangy, creamy frosting—what’s not to love? Trust me, once you make these, they’ll become a family favorite.

But here’s the thing: these cookies aren’t just for autumn. Their flavor transcends seasons, and you’ll find yourself craving them year-round. Plus, who can resist the combination of pumpkin spice and cream cheese? Let’s dive into the recipe and get baking!

The Story Behind Pumpkin Spice Cookies

Pumpkin spice isn’t just a flavor—it’s a feeling. From pumpkin pies to lattes, this spice blend evokes nostalgia, coziness, and the warmth of home. These cookies are inspired by those memories. For me, they remind me of chilly afternoons baking with my grandmother. She always added a “secret pinch” of nutmeg to her recipes, claiming it was the key to the perfect fall treat. I’ve carried that tradition into these cookies.

Historically, pumpkin spice traces back to the classic spice blends used in European baking, particularly for pies and puddings. Over time, it became synonymous with fall in America, especially when paired with pumpkin puree. These cookies take that tradition and give it a modern twist. The addition of cream cheese frosting makes them indulgent and perfect for celebrations.

These cookies also work beautifully for seasonal gatherings—Halloween parties, Thanksgiving feasts, or even cozy nights by the fireplace. While they scream autumn, they’re versatile enough to enjoy whenever you’re craving a bit of comfort.

Discussing the Ingredients

Let’s talk ingredients! The beauty of this recipe lies in its simplicity and adaptability. Here’s what you’ll need:

• Pumpkin Puree: The star of the show! Go for unsweetened pumpkin puree, not pumpkin pie mix. You can find it canned at most grocery stores, but homemade puree works too. Just make sure to strain it well to remove excess moisture.
• All-Purpose Flour: A pantry staple! If you’re gluten-free, you can substitute with a 1:1 gluten-free baking flour without compromising the texture.
• Pumpkin Spice Blend: This blend typically includes cinnamon, nutmeg, ginger, and cloves. You can use a store-bought version or make it at home. Adjust the quantities to suit your taste—some people like a heavier cinnamon flavor, while others prefer more nutmeg.
• Unsalted Butter: Room temperature butter is key for the frosting and cookie dough. You can use vegan butter if needed for dietary reasons, though it might alter the flavor slightly.
• Brown Sugar: Adds depth and a slight molasses flavor to the cookies. You can use coconut sugar as a substitute for a healthier option.
• Eggs: Eggs provide structure and moisture. If you’re vegan, flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water) work well!
• Cream Cheese: The frosting’s hero. Full-fat cream cheese gives the best texture and flavor, but you can opt for low-fat or dairy-free alternatives if needed.
• Powdered Sugar: Essential for a smooth and sweet frosting. Sift it beforehand to avoid lumps.
• Vanilla Extract: Adds warmth and depth to both the cookie dough and frosting.

When shopping for these ingredients, opt for fresh spices and high-quality dairy products. They make a noticeable difference in flavor. And if you’re feeling adventurous, try adding a pinch of cardamom or allspice to your pumpkin spice blend for a unique twist!

Equipment Needed

Don’t worry, you won’t need anything fancy to make these cookies. Here’s what you’ll need:

• Mixing Bowls: A large bowl for the cookie dough and a medium one for the frosting.
• Whisk and Spatula: Perfect for mixing the dry and wet ingredients. A silicone spatula helps scrape down the sides.
• Stand Mixer or Hand Mixer: Great for whipping up the frosting to a fluffy consistency.
• Baking Sheets: Line them with parchment paper for easy cleanup.
• Cookie Scoop: Ensures evenly sized cookies. If you don’t have one, use a tablespoon.
• Wire Cooling Rack: Allows cookies to cool completely before frosting.

Honestly, the cookie scoop is my favorite tool—no more guessing or uneven cookies! If you’re missing any of these, you can improvise. For example, a spoon works fine to portion out dough, and a butter knife can help spread frosting in a pinch.

How to Make Pumpkin Spice Cookies

1. Preheat the oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together 2 ½ cups (310g) of all-purpose flour, 2 teaspoons of pumpkin spice, 1 teaspoon of baking powder, and a pinch of salt.
3. Combine the wet ingredients: In another bowl, cream ¾ cup (170g) of softened butter and 1 cup (200g) of brown sugar until fluffy. Add 1 egg and 1 cup (230g) of pumpkin puree, then mix well.
4. Form the dough: Gradually add the dry ingredients to the wet mixture. Mix until just combined—avoid overmixing to keep the cookies tender.
5. Scoop and bake: Scoop out dough (about 1 tablespoon per cookie) and place on the baking sheets, spaced about 2 inches apart. Bake for 12-14 minutes or until edges are golden. Let them cool completely.
6. Make the frosting: Beat 8 ounces (227g) of cream cheese, ½ cup (115g) of softened butter, and 1 teaspoon of vanilla extract until smooth. Gradually add 2 cups (240g) of powdered sugar, mixing until fluffy.
7. Frost the cookies: Spread or pipe the frosting onto cooled cookies. Sprinkle with a dash of pumpkin spice for extra flair!

Your kitchen will smell divine, and the cookies will look like little bites of joy. If your frosting feels too thick, add a teaspoon of milk to loosen it up. And remember, patience is key—don’t frost warm cookies, or the frosting will melt!

Cooking Tips & Techniques

Here are some tips to make your pumpkin spice cookies turn out perfect every time:

• Use room temperature ingredients: Butter, eggs, and cream cheese mix better when they’re not straight out of the fridge.
• Chill the dough: If your dough feels too sticky, refrigerate it for 30 minutes before scooping.
• Don’t overmix: Overmixing activates gluten, leading to tougher cookies.
• Test your frosting: Taste it after adding sugar to ensure the sweetness is just right for you.
• Customize the spice: Adjust the pumpkin spice to suit your palate—some love it bold, while others prefer subtle warmth.

One mistake I made early on was skipping the parchment paper—trust me, it’s worth it for non-stick baking. Also, try multitasking by making the frosting while the cookies bake to save time!

Variations & Adaptations

Want to switch things up? Here are some ideas:

• Gluten-Free: Use a gluten-free flour blend. Make sure it’s designed for baking to avoid crumbly cookies.
• Vegan-Friendly: Substitute butter with vegan butter, cream cheese with a dairy-free alternative, and eggs with flax eggs.
• Spice It Up: Add cardamom or allspice to your pumpkin spice blend for a unique twist.
• Chocolate Lovers: Mix in ½ cup (85g) of mini chocolate chips for a fun variation.
• Seasonal Fun: Use food coloring in the frosting to match holiday themes—orange for Halloween, green for Christmas, etc.

One variation I love is adding a drizzle of caramel over the frosting—sweet and decadent!

Serving & Storage Suggestions

Serve these cookies at room temperature with a cup of coffee, tea, or hot cider for the ultimate fall treat. Arrange them on a platter with a sprinkle of pumpkin spice—Pinterest-worthy, right?

To store leftovers, place cookies in an airtight container. Refrigerate for up to 5 days or freeze unfrosted cookies for up to 3 months. When ready to serve, thaw and frost them fresh. For reheating, let them sit at room temperature for 30 minutes before enjoying.

Bonus tip: The flavors deepen after a day, so don’t be afraid to make them ahead of time!

Nutritional Information & Benefits

Here’s the approximate nutritional breakdown per cookie (assuming 24 cookies):

• Calories: 180
• Fat: 8g
• Carbohydrates: 24g
• Protein: 2g
• Sugar: 16g

Pumpkin puree is rich in vitamins A and C, which support immune health and glowing skin. The spices also offer anti-inflammatory properties. However, these cookies are meant for indulgence, so enjoy them as a treat!

Conclusion

These Pumpkin Spice Cookies with Cream Cheese Frosting are the perfect blend of cozy flavors and creamy decadence. Whether you’re baking for the holidays or just because, they’re guaranteed to put a smile on everyone’s face. Add your own twist, share them with loved ones, and don’t forget to leave a comment letting me know how they turned out!

Happy baking—and remember, the best cookies are made with a little love!

FAQs

Can I use pumpkin pie mix instead of pumpkin puree?

No, pumpkin pie mix contains added sugars and spices that would alter the flavor and texture of the cookies.

What’s the best way to frost the cookies?

You can use a piping bag for a professional look or simply spread the frosting with a knife for a rustic touch.

How do I make the cookies chewier?

Use more brown sugar and slightly underbake them for a softer texture.

Can I freeze the cookies?

Yes! Freeze the unfrosted cookies in an airtight container. Frost them after thawing for the best results.

What can I use instead of cream cheese for the frosting?

Mascarpone or a dairy-free cream cheese alternative works beautifully.

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