These Pumpkin Sugar Cream Cheese Cookies are a delightful treat! With the sweet flavors of pumpkin and cream cheese, they are soft and chewy, perfect for autumn days.
I love how these cookies make the kitchen smell amazing while they bake. Plus, they’re great with a cup of coffee—perfect for sharing or keeping all to yourself! ☕️😋
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling. They look similar, but pie filling has added sugars and spices that can change your cookie’s flavor. You can also use homemade puree if you have fresh pumpkins on hand!
Cream Cheese: This is crucial for the frosting and gives a rich flavor. If you’re looking for a lighter option, you can use Neufchâtel cheese instead, which has less fat but still creamy texture.
Granulated Sugar: For the cookies, granulated sugar is key for that soft texture. You could substitute brown sugar for more moisture and depth of flavor, but it will affect the sweetness somewhat.
Spices: The spices really bring the pumpkin flavor to life! If you don’t have all the specific spices, feel free to use pumpkin pie spice for convenience. It usually contains all the right flavors.
What’s the Best Way to Mix the Dough?
Mixing the dough properly is essential to achieve the right texture. Here’s the process to keep in mind:
- Start by beating the cream cheese and butter until they are creamy and smooth. This helps to aerate the mixture for fluffy cookies.
- Gradually add the sugar and beat until light and fluffy. It takes time, but this makes a big difference!
- Add eggs one at a time. This way, each one gets fully mixed in, allowing for better texture.
- Mix the dry ingredients separately, and gently fold them in to avoid overmixing. Overmixing can make your cookies tough.
By following these tips, your cookies will come out soft and delicious every time! Enjoy baking!
Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar (divided: 1½ cups + ½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon or nutmeg for sprinkling on top (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and an additional 15 minutes to bake, so you’ll have delicious cookies ready in approximately 45 minutes. Don’t forget to allow some time for the cookies to cool before frosting—about 10 minutes should be perfect!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper. This will help prevent the cookies from sticking.
2. Prepare the Dough:
In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer to beat them together until the mixture is smooth and creamy. Next, add 1½ cups of granulated sugar and mix until it’s fluffy. Then, add the eggs one at a time, ensuring you mix well after each egg. Finally, stir in the vanilla extract and canned pumpkin puree until everything is combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step helps to evenly distribute the baking powder and spices throughout the flour.
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix; the dough should be soft and manageable!
5. Shape and Coat with Sugar:
Pour the remaining ½ cup of granulated sugar into a shallow bowl. Scoop out about 1½ tablespoons of dough for each cookie and roll it into a ball. Roll each ball in the sugar to coat it, then place them about 2 inches apart on your prepared baking sheets.
6. Bake the Cookies:
Place the baking sheets in the oven and bake the cookies for about 11-13 minutes. They are done when the edges are set, and the tops have a slight crack. Once baked, let them cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.
7. Make the Cream Cheese Frosting:
For the frosting, beat together the softened cream cheese and butter in a medium bowl until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until the frosting is creamy and fluffy.
8. Frost the Cookies:
Once your cookies are completely cool, spread a generous layer of cream cheese frosting on top of each cookie.
9. Garnish and Serve:
If you like, sprinkle a little ground cinnamon or nutmeg over the frosting for an extra touch of flavor. These cookies are now ready to be served—enjoy every bite!
These cookies are soft, moist, and bursting with warm pumpkin spice flavor enhanced by the tangy, sweet cream cheese frosting on top. Perfect for autumn or anytime you crave a festive treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, just make sure to cook and puree it smoothly before measuring. One small pumpkin typically yields about 1 cup of puree. Be sure to drain any excess moisture for the best results in the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them, but let them come to room temperature before serving to enjoy their best texture!
Can I Make These Cookies Gluten-Free?
Yes, you can! To make gluten-free Pumpkin Sugar Cream Cheese Cookies, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend, ensuring it contains xanthan gum, which helps with texture.
What’s the Best Way to Freeze the Cookies?
If you want to freeze the cookies, first let them cool completely. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before enjoying!
