When crisp air and golden leaves signal the arrival of autumn, it’s the perfect time to bake a batch of Pumpkin Cookies with Cream Cheese Frosting. This Quick & Easy Fall Dessert uses simple pantry staples — including smooth canned pumpkin — to create soft, spiced cookies crowned with creamy, tangy frosting. In just a few easy steps, you’ll discover How To Make Fall Cookies that fill your home with cozy, inviting aromas. This guide walks you through everything—ingredients, baking tips, storage advice, and FAQs—so you can make the best Easy Fall Dessert With Few Ingredients anytime the craving for pumpkin hits.
Why Pumpkin Cookies Are the Taste of Fall
A Cozy Fall Memory Behind These Pumpkin and Cream Cheese Cookies
Every fall has its signature scent: a mix of cinnamon, nutmeg, and baked pumpkin that makes any kitchen feel like home. Growing up, I knew autumn had officially arrived when my family started baking Pumpkin Cookies with Cream Cheese Frosting. The smell of warm spices would drift from the oven and mix with laughter as we scooped out dough made from Canned Pumpkin Cookies batter.
These cookies weren’t just dessert—they were a family tradition. My mother always said that How To Make Fall Cookies right was about more than following steps; it was about celebrating moments. The simple combination of pumpkin purée, butter, and sugar transformed into soft, golden mounds that practically melted on your tongue. The creamy frosting added the perfect finishing touch—smooth, tangy, and just a little indulgent.
Over time, this recipe became the heart of our autumn gatherings. Whether shared during afternoon coffee breaks or wrapped as gifts for friends, our Pumpkin and Cream Cheese Cookies always made people smile. They’re the reason I associate the season with comfort and belonging. Even now, I can’t imagine a cozier treat to welcome fall than these Pumpkin Cookies with Cream Cheese Frosting.
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Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 34 minutes
- Yield: 24 cookies 1x
Description
Soft spiced pumpkin cookies topped with creamy tangy frosting make a quick and easy fall dessert using simple pantry ingredients.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
3. In a separate bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
4. Add egg and vanilla extract to the butter mixture and beat until combined.
5. Mix in canned pumpkin purée until evenly incorporated.
6. Gradually fold dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Use a cookie scoop or tablespoon to drop dough mounds two inches apart on prepared baking sheets.
8. Bake for 12–14 minutes or until tops are set and a toothpick comes out clean.
9. Let cookies cool on sheets for two minutes, then transfer to a wire rack to cool completely.
10. Beat cream cheese and softened butter until smooth, then add vanilla and powdered sugar gradually until frosting is fluffy.
11. Spread or pipe frosting onto cooled cookies and dust with cinnamon or top with crushed nuts if desired.
12. Store frosted cookies in an airtight container in the refrigerator for up to five days, placing parchment paper between layers.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: pumpkin cookies, cream cheese frosting, fall dessert, easy fall cookies, canned pumpkin cookies, quick pumpkin recipe, pumpkin and cream cheese cookies, how to make fall cookies
The Comfort in Every Bite
There’s something magical about biting into one of these cookies—the outside slightly firm, the inside soft and cake-like, bursting with the warmth of pumpkin spice. Each mouthful captures the essence of fall: rich flavor, gentle sweetness, and that cozy pumpkin aroma everyone craves this time of year.
The cream cheese frosting is the crowning glory. Its silky texture and slight tang perfectly balance the sweetness of the cookie base. That harmony of flavors makes these cookies a truly Easy Fall Dessert With Few Ingredients that tastes luxurious without requiring complicated steps.
The best thing about these Quick and Easy Pumpkin Recipes is how approachable they are. You don’t need special equipment or advanced baking skills—just a few bowls, a spoon, and a bit of fall enthusiasm. Whether you’re baking them for your family, coworkers, or a festive get-together, Pumpkin and Cream Cheese Cookies bring instant warmth and delight. They’re more than a sweet treat; they’re a bite of nostalgia, joy, and the unmistakable spirit of autumn.
Ingredients & Tools for Perfect Pumpkin and Cream Cheese Cookies
What You’ll Need from Your Pantry
The best Pumpkin Cookies with Cream Cheese Frosting start with simple ingredients most bakers already have on hand. This recipe focuses on basics—nothing fancy, just pure comfort in every bite. Using canned pumpkin ensures consistent texture and rich flavor, making these Canned Pumpkin Cookies the ideal Easy Fall Dessert With Few Ingredients.
| Ingredient | Measurement | Purpose / Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Creates structure and tenderness for the cookies |
| Baking powder | 1 teaspoon | Helps cookies puff and stay light |
| Baking soda | ½ teaspoon | Balances acidity from the pumpkin and cream cheese |
| Salt | ½ teaspoon | Enhances sweetness and overall flavor |
| Ground cinnamon | 1 teaspoon | Adds classic fall spice aroma |
| Ground nutmeg | ½ teaspoon | Warm depth that complements pumpkin |
| Ground ginger | ¼ teaspoon | Extra touch of spice and brightness |
| Unsalted butter (softened) | ½ cup (1 stick) | Adds richness and moisture |
| Brown sugar | 1 cup | Gives a hint of molasses flavor and softness |
| Granulated sugar | ½ cup | Balances sweetness and texture |
| Egg | 1 large | Binds ingredients for smooth batter |
| Pure vanilla extract | 1 teaspoon | Enhances flavor |
| Canned pumpkin purée | 1 cup | Key ingredient that adds softness, flavor, and color |
| Cream cheese (for frosting) | 8 ounces | Creates the creamy, tangy topping |
| Powdered sugar (for frosting) | 2 ½ cups | Gives frosting sweetness and fluffy consistency |
| Butter (for frosting) | ¼ cup | Creates a smooth, spreadable texture |
| Vanilla extract (for frosting) | ½ teaspoon | Finishes frosting with flavor harmony |
Ingredient Substitutions & Tips:
- Sweetness: Swap half of the brown sugar for coconut sugar for a deeper caramel flavor.
- Flour Alternatives: Replace ¼ cup of flour with cake flour for a lighter crumb.
- Pumpkin Options: Always use pure canned pumpkin, not pie filling.
- Dairy-Free Version: Use plant-based margarine and non-dairy cream cheese.
- Spice Control: Adjust cinnamon and nutmeg to taste.
Even with a few changes, these Canned Pumpkin Cookies retain their cozy appeal. Keeping the ingredient list short ensures this Easy Fall Dessert With Few Ingredients can be made anytime—even on busy days.
Baking Tools That Make It Easy
The right tools make the process smoother and results consistent when baking these Pumpkin and Cream Cheese Cookies. You don’t need special gear—just reliable basics.
- Large mixing bowls for dry and wet ingredients.
- Electric mixer or whisk for creaming butter and sugar.
- Measuring cups and spoons for precise portions.
- Spatula for smooth mixing and scraping bowls clean.
- Parchment-lined baking sheets for even baking and easy cleanup.
- Cookie scoop or spoon for even dough portions.
- Cooling racks to prevent soggy bottoms and maintain softness.
- Small offset spatula or butter knife for neat frosting.
Preparation Tips:
- Preheat oven to 350°F (175°C).
- Line trays early with parchment.
- Bring butter, eggs, and cream cheese to room temperature.
- Have frosting ingredients ready as cookies bake.
- Keep a damp towel handy for easy cleanup.
With pantry items and tools ready, you’re set to follow one of the best Quick and Easy Pumpkin Recipes of the season.
How To Make Fall Cookies That Stay Soft and Fluffy
Mixing and Baking the Perfect Pumpkin Cookie
With everything prepped, start crafting the perfect Pumpkin and Cream Cheese Cookies. Follow these simple directions to master How To Make Fall Cookies that remain soft and flavorful after baking.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until mixed.
- Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar for two to three minutes until fluffy.
- Add Wet Ingredients: Blend in the egg, vanilla, and then stir in canned pumpkin until smooth.
- Combine Mixtures: Fold dry ingredients into the wet batter, stirring just until combined. Dough should be thick and slightly sticky.
- Scoop and Arrange: Drop spoonfuls onto lined sheets, leaving two inches between each.
- Bake: Bake at 350°F for 12–14 minutes until set on top but still soft inside. Avoid overbaking.
- Cool: Let cookies rest two minutes on the tray, then cool fully on a wire rack before frosting.
This careful method keeps your Pumpkin and Cream Cheese Cookies moist and lightly spiced, ideal for cozy dessert plates.
Frosting and Finishing Touches
Once cooled, crown your cookies with smooth and creamy frosting to transform them into beautiful Pumpkin Cookies with Cream Cheese Frosting.
- Whip the Frosting: Beat softened cream cheese and butter until smooth, add vanilla, then sift in powdered sugar gradually until fluffy. Adjust consistency with milk or more sugar as needed.
- Frost the Cookies: Spread or pipe frosting evenly onto cooled cookies in soft swirls for a bakery finish.
- Add Decorative Flair: Top with a light dusting of cinnamon, chopped nuts, or caramel drizzle for visual appeal.
- Chill or Serve: Chill briefly for firmer frosting or serve immediately with coffee, tea, or hot cider.
Storage Tips:
- Store frosted cookies refrigerated up to five days between parchment layers.
- Freeze unfrosted cookies for up to two months; thaw before frosting.
Each bite brings together spice, pumpkin, and smooth frosting for an irresistible Quick and Easy Pumpkin Recipe that embodies fall comfort.
FAQs and Final Tips
Frequently Asked Questions About Pumpkin Cookies with Cream Cheese Frosting
1. Can I make these pumpkin cookies without eggs?
Yes—replace the egg with ¼ cup of applesauce or mashed banana. The result is still a moist, tender Easy Fall Dessert With Few Ingredients.
2. How long do frosted pumpkin cookies last?
They stay fresh about five days refrigerated in an airtight container. Let them reach room temperature before serving for the best texture.
3. Can I freeze Pumpkin Cookies with Cream Cheese Frosting?
Yes. Freeze unfrosted cookies separately for best results, or freeze frosted cookies layered with parchment. These Canned Pumpkin Cookies freeze beautifully for make-ahead treats.
4. What type of canned pumpkin should I use?
Always use 100% pure canned pumpkin, not pumpkin pie filling, for consistent flavor and sweetness.
5. Can the cream cheese frosting be made ahead?
Yes—prepare up to two days early and refrigerate in a sealed container. Rewhip before use for a light texture.
6. How do I keep the cookies soft after baking?
Store cookies in a sealed container with a slice of bread. The bread’s moisture helps the Pumpkin and Cream Cheese Cookies stay tender for days.
Bringing Cozy Fall Flavors to Life
Few desserts evoke autumn’s comfort like Pumpkin Cookies with Cream Cheese Frosting. Each bite blends moist, spiced pumpkin with decadent, tangy frosting—a simple joy that warms any season.
With pantry basics and a few easy steps, these cookies become a Quick & Easy Fall Dessert perfect for family, gatherings, or cozy afternoons. Their inviting aroma and nostalgic flavor bring smiles with every batch.
Whip up your own Pumpkin Cookies with Cream Cheese Frosting to celebrate the season’s flavors. Soft, golden, and topped with creamy frosting, they’re the ultimate Quick & Easy Fall Dessert you’ll crave again and again.
