Hey there, fellow baking enthusiasts! I’ve gotta tell ya, there’s something downright magical about whipping up a batch of Pumpkin Sugar Cookies with Cream Cheese Frosting this time of year. It all started a few autumns back when I was rummaging through my grandma’s old recipe box, hunting for something cozy to bake on a chilly weekend.
I stumbled upon her scribbled notes for Pumpkin Sugar Cookies with Cream Cheese Frosting, and let me tell you, it was love at first bite!
My family went absolutely nuts over these soft, spiced treats, especially with that tangy cream cheese frosting slathered on top. I’ve tweaked the recipe over the years to make it my own, and now I’m beyond excited to share my go-to for Pumpkin Sugar Cookies with Cream Cheese Frosting with y’all. Trust me, this is gonna become your fall baking obsession too!
So, grab your apron, and let’s dive into making Pumpkin Sugar Cookies with Cream Cheese Frosting that’ll have everyone begging for seconds (or thirds, no judgment here).
Why You’ll Love This Recipe
I’ve found that Pumpkin Sugar Cookies with Cream Cheese Frosting are a total game-changer for anyone craving a taste of fall without the hassle of pie crusts or fussy desserts. These cookies are soft as a cloud, packed with warm pumpkin spice vibes, and honestly, they just melt in your mouth. Plus, that creamy frosting? It’s the cherry on top (or, well, the frosting on the cookie)!
In my kitchen, these treats are a staple for cozy gatherings or just a quiet night in with a mug of hot cider. They’re easy enough for beginner bakers but impressive enough to wow your friends. I mean, who doesn’t love a batch of Pumpkin Sugar Cookies with Cream Cheese Frosting fresh outta the oven?
Ingredients List
Alright, let’s talk ingredients for Pumpkin Sugar Cookies with Cream Cheese Frosting. I’m all about keeping things simple, so nothing here is too hard to find. I usually grab my pumpkin puree from the local grocery store, but if I’m feeling fancy, I’ll roast and puree my own (it’s a labor of love, y’all).
Here’s what you’ll need to whip up these beauties, split into two parts for clarity.
For the Cookies
- 2 and 3/4 cups (345g) all-purpose flour, sifted for lightness
- 1 teaspoon baking powder, for that perfect rise
- 1/2 teaspoon baking soda, to keep ‘em soft
- 1/2 teaspoon salt, to balance the sweetness
- 1 and 1/2 teaspoons pumpkin pie spice, for that autumn magic
- 3/4 cup (170g) unsalted butter, softened to room temp (don’t skimp here!)
- 1 cup (200g) granulated sugar, for sweetness
- 1/2 cup (100g) brown sugar, packed tight for a chewy bite
- 1 large egg, at room temperature
- 1 cup (240g) pumpkin puree, not pumpkin pie filling (big difference!)
- 1 teaspoon vanilla extract, for depth
For the Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened (I prefer full-fat for richness)
- 1/4 cup (57g) unsalted butter, softened again
- 2 cups (240g) powdered sugar, sifted to avoid lumps
- 1 teaspoon vanilla extract, for a sweet finish
- Pinch of cinnamon, optional but adds a cozy touch
These ingredients come together to create the most irresistible Pumpkin Sugar Cookies with Cream Cheese Frosting. I’m telling ya, once you’ve got everything measured out, you’re halfway to cookie heaven!
Variations
Now, I love a classic batch of Pumpkin Sugar Cookies with Cream Cheese Frosting as much as the next person, but sometimes I like to switch things up. Over the years, I’ve played around with this recipe more times than I can count, and I’ve got some fun twists to share. My kids always beg for a couple of these variations, and I’m happy to oblige!
Here are some ideas to make your Pumpkin Sugar Cookies with Cream Cheese Frosting uniquely yours:
- Chocolate Chip Pumpkins: Toss in 1/2 cup of mini chocolate chips to the dough for a sweet surprise in every bite.
- Nutty Crunch: Mix in 1/3 cup chopped pecans or walnuts for a bit of texture—I tried this once for Thanksgiving, and it was a hit!
- Maple Glaze Swap: Skip the cream cheese frosting and drizzle with a maple glaze made from 1 cup powdered sugar and 2 tablespoons maple syrup. So good!
- Spiced Up: Add an extra 1/2 teaspoon of cinnamon or a pinch of nutmeg to the dough for an even bolder flavor.
- Salted Caramel Frosting: Swap the frosting for a salted caramel version by adding 2 tablespoons of caramel sauce and a pinch of sea salt to the mix.
- White Chocolate Drizzle: Melt 1/2 cup white chocolate and drizzle over the frosted cookies for a decadent touch—my sister flipped over this one.
- Ginger Kick: Fold in 1 tablespoon of finely chopped crystallized ginger for a zesty twist that pairs so well with pumpkin.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour. I’ve made this for a friend with dietary needs, and they couldn’t tell the difference!
These variations keep things fresh when you’re baking Pumpkin Sugar Cookies with Cream Cheese Frosting for the umpteenth time. Which one are you gonna try first?
Servings and Timing
Let’s break down the nitty-gritty of making Pumpkin Sugar Cookies with Cream Cheese Frosting so you can plan accordingly. In my experience, this recipe comes together pretty quickly if you’ve got everything ready to go. Here’s the timing and serving info based on how it usually shakes out in my kitchen.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: About 35-40 minutes (plus cooling and frosting)
- Servings: 24-28 cookies, depending on how big you scoop ‘em
These Pumpkin Sugar Cookies with Cream Cheese Frosting are perfect for a crowd or just to stash a few away for yourself (no shame in that game)!
Step-by-Step Instructions
Alright, let’s get down to business and make some Pumpkin Sugar Cookies with Cream Cheese Frosting! I’m gonna walk you through each step like I’m right there in the kitchen with ya. I’ve got a few tricks up my sleeve to make this as easy as pie (or, well, cookies).
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I’ve learned the hard way that skipping the parchment means cookies stuck to the tray, and ain’t nobody got time for that mess. Gather all your ingredients now so you’re not scrambling mid-mix.
Step 2: Mix the Dry Stuff
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. I like to give it a good stir to make sure the spices are evenly spread out. Set this aside while you tackle the wet ingredients for your Pumpkin Sugar Cookies with Cream Cheese Frosting.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until it’s light and fluffy—takes about 2 minutes. Add the egg, pumpkin puree, and vanilla extract, mixing until everything’s combined. It might look a tad curdled at first, but don’t worry, it’ll come together!
Step 4: Combine and Scoop
Slowly add the dry ingredients to the wet mix, stirring just until combined. Don’t overmix, or you’ll end up with tough cookies (been there, done that). Scoop out tablespoon-sized portions onto your baking sheet, spacing them about 2 inches apart since they’ll spread a bit.
Step 5: Bake ‘Em Up
Pop those babies in the oven for 12-14 minutes, or until the edges are just golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake. Let ‘em cool on the tray for 5 minutes before moving to a wire rack while you whip up the frosting for your Pumpkin Sugar Cookies with Cream Cheese Frosting.
Step 6: Frosting Time
For the frosting, beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla. Spread or pipe it onto the cooled cookies (I’m a spreader, not a piper, but you do you). Sprinkle a pinch of cinnamon on top if you’re feeling extra, and enjoy your Pumpkin Sugar Cookies with Cream Cheese Frosting!
Nutritional Information
I’m no dietitian, but I think it’s helpful to know what you’re munching on with these Pumpkin Sugar Cookies with Cream Cheese Frosting. These numbers are approximate, based on a batch of 24 cookies with a generous dollop of frosting. Here’s the breakdown per cookie, for those keeping track.
- Calories: 180 per cookie
- Fat: 9g
- Protein: 2g
- Carbohydrates: 24g
- Sodium: 120mg
While I’m all about indulging in Pumpkin Sugar Cookies with Cream Cheese Frosting, I like having this info to balance out my snacking (or justify a second cookie)!
Healthier Alternatives
If you’re looking to lighten up your Pumpkin Sugar Cookies with Cream Cheese Frosting, I’ve got some swaps I’ve tried that still keep the flavor on point. I’m not gonna lie, I love the full-fat, full-sugar version best, but when I’m watching my intake, these tweaks do the trick. Give ‘em a shot if you’re feeling health-conscious!
- Lower Sugar: Cut the granulated sugar to 3/4 cup and use a natural sweetener like stevia for the rest.
- Reduced Fat Frosting: Swap half the cream cheese for Greek yogurt—it’s still creamy but cuts some calories.
- Whole Wheat Flour: Replace half the all-purpose flour with whole wheat for a bit more fiber and nutty flavor.
- Less Butter: Use 1/2 cup butter and 1/4 cup unsweetened applesauce in the cookie dough to trim the fat.
These options let you enjoy Pumpkin Sugar Cookies with Cream Cheese Frosting without quite as much guilt. Have you tried any healthy swaps yourself?
Serving Suggestions
I’ve got some fave ways to serve up Pumpkin Sugar Cookies with Cream Cheese Frosting that’ll make your taste buds do a happy dance. Whether it’s for a holiday spread or just a casual treat, these ideas elevate the experience. Here’s how I like to roll with these cookies.
- With Hot Drinks: Pair with a steamy pumpkin spice latte or hot apple cider for ultimate fall feels.
- Dessert Platter: Add them to a tray with other seasonal sweets like pecan bars for variety.
- Kid-Friendly Snack: Serve with a glass of milk for an after-school treat my kiddos adore.
- Party Showstopper: Stack ‘em on a cute stand with a dusting of powdered sugar for extra flair.
Honestly, Pumpkin Sugar Cookies with Cream Cheese Frosting shine no matter how you serve ‘em. What’s your go-to pairing?
Common Mistakes to Avoid
I’ve botched my fair share of batches of Pumpkin Sugar Cookies with Cream Cheese Frosting over the years, so let me save you some heartache with mistakes I’ve made. Trust me on this one, a little heads-up goes a long way. Here are the biggies to watch out for.
- Too Much Pumpkin: Don’t add extra puree thinking it’ll be more “pumpkin-y”—it’ll make the dough too wet and cakey.
- Overbaking: I learned the hard way that crispy cookies ain’t the goal here; take ‘em out while they’re soft.
- Skipping Chilling: If the dough’s too sticky, chill it for 30 minutes before scooping, or you’ll have flat pancakes.
- Frosting Too Soon: Wait until the cookies are completely cool, or the frosting melts into a sad puddle.
Avoid these pitfalls, and your Pumpkin Sugar Cookies with Cream Cheese Frosting will turn out just right!
Storing Tips
I’ve found that Pumpkin Sugar Cookies with Cream Cheese Frosting keep pretty well if you store ‘em right. Here’s how I keep mine fresh for as long as possible (though they rarely last long in my house). Follow these tips to avoid stale or soggy cookies.
- Refrigerator: Store frosted cookies in an airtight container for up to 5 days due to the cream cheese.
- Freezer: Freeze unfrosted cookies for up to 2 months; thaw and frost when ready to eat.
- Room Temp: Unfrosted, they’re good for 2 days in a sealed container, if you’ve got willpower!
These tricks help keep your Pumpkin Sugar Cookies with Cream Cheese Frosting tasting fresh-baked.
Frequently Asked Questions
I get a ton of questions about Pumpkin Sugar Cookies with Cream Cheese Frosting, so let’s tackle the most common ones. I’m happy to help clear up any confusion with tips from my own baking adventures. Here we go!
Can I make the dough ahead of time?
Totally! You can prep the dough, wrap it tight in plastic, and refrigerate it for up to 2 days before baking. Just let it soften a bit at room temp before scooping.
Can I use canned pumpkin pie filling?
I wouldn’t recommend it. Pie filling has added sugar and spices that’ll throw off the balance. Stick with pure pumpkin puree for best results.
Why are my cookies too soft?
They might have too much moisture. Make sure you’re measuring the pumpkin puree accurately and not over-scooping. Also, don’t underbake ‘em!
Can I freeze the frosted cookies?
Eh, not really. The cream cheese frosting doesn’t thaw well—it gets weird and weepy. Freeze the cookies plain and frost later.
How do I make the frosting thicker?
Add more powdered sugar, a tablespoon at a time, until it’s the consistency you want. I’ve had to do this on humid days when it gets runny.
Can I use margarine instead of butter?
You can, but I’m not a huge fan. Butter gives better flavor and texture in Pumpkin Sugar Cookies with Cream Cheese Frosting, in my opinion.
Why did my cookies spread too much?
Could be the butter was too soft, or the dough wasn’t chilled if it was sticky. Pop the tray in the fridge for 15 minutes before baking next time.
Are these cookies good for decorating?
Oh yeah, they’re a blast to decorate! The frosting sets nicely for sprinkles or piping designs if you’re feeling artsy with your Pumpkin Sugar Cookies with Cream Cheese Frosting.
Conclusion
Well, there ya have it, folks—everything you need to bake up some amazing Pumpkin Sugar Cookies with Cream Cheese Frosting! I’m telling ya, these cookies are a hug in dessert form, and I can’t wait for you to try ‘em.
Whether it’s for a fall party or just to treat yourself, Pumpkin Sugar Cookies with Cream Cheese Frosting are sure to bring smiles. Drop a comment if you give ‘em a whirl—I’d love to hear how it goes!
Conclusion
I hope you enjoyed this recipe for Pumpkin Sugar Cookies with Cream Cheese Frosting! It’s truly one of my favorites, and I’m confident you’ll love it too.
Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.
Happy cooking!