These Pumpkin Sugar Cream Cheese Cookies are soft, sweet, and packed with cozy pumpkin flavor. The cream cheese adds a delightful twist that makes them extra special!
I love how these cookies are a treat for fall gatherings. They disappear quickly, and trust me, no one can resist the charm of pumpkin and cream cheese together. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If pumpkin is hard to find, butternut squash puree works as a great substitute!
Butter: Unsalted butter is recommended for better control of the cookie’s sweetness. If you’re looking for dairy-free options, you can use coconut oil or a plant-based butter.
Cream Cheese: The cream cheese adds a rich texture to both the cookies and the frosting. You could swap it out for mascarpone if you’re looking for a change, but cream cheese gives the best flavor!
Flour: All-purpose flour works best, but for a gluten-free option, consider using a 1:1 gluten-free flour blend. The texture might differ slightly, but the taste will still be delicious.
What’s the Best Way to Ensure Perfect Cookies Every Time?
To get amazing pumpkin cookies, pay attention to important preparation techniques:
- Creaming the Mixture: Make sure to cream the butter and cream cheese well with the sugars until light and fluffy—this adds air and makes your cookies tender.
- Measuring Flour: Be cautious with the flour. Scoop it gently into your measuring cup and level it off with a knife. Too much flour can make cookies dry.
- Baking Time: Watch your cookies closely in the oven. They should spring back when touched lightly. If you’re unsure, it’s better to check a minute early.
- Cooling: Always let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This makes them less likely to break!
These tips will help your Pumpkin Sugar Cream Cheese Cookies turn out soft, fluffy, and oh-so-delicious every time! Enjoy baking!
Delicious Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. After baking, allow the cookies to cool for about 5 minutes on the sheet, then transfer them to wire racks to cool completely before frosting. In total, you’ll be looking at about 35-45 minutes from start to finish, plus any chill time if desired.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper. This will help the cookies bake evenly and makes clean-up a breeze!
2. Cream the Butter and Cheeses:
In a large mixing bowl, combine the softened unsalted butter and cream cheese with the granulated and brown sugars. Using an electric mixer, cream them together until the mixture is light and fluffy. This process typically takes about 2-3 minutes.
3. Add the Pumpkin and Eggs:
Add the pumpkin puree, egg, and vanilla extract to your creamed mixture. Beat everything together until it’s well combined. You want a smooth and creamy consistency.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices will give your cookies that wonderful fall flavor.
5. Combine Wet and Dry Mixes:
Gradually incorporate the dry mixture into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to over-mix; a few lumps are okay!
6. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop the dough onto the prepared baking sheets. Make sure to space them about 2 inches apart because the cookies will spread a little while baking. The dough will be sticky, so don’t worry if it’s not a perfect shape.
7. Bake the Cookies:
Pop them into the oven and bake for 12-15 minutes or until the edges are set and the tops spring back lightly when touched. Keep an eye on them to avoid over-baking.
8. Cool Down Time:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely. This is key for getting the right texture!
9. Make the Cream Cheese Frosting:
While the cookies are cooling, prepare your frosting. In a clean medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the sifted powdered sugar and vanilla, mixing until the frosting is light and fluffy.
10. Frost the Cookies:
Once the cookies are completely cool, spread or pipe the cream cheese frosting generously on top of each cookie. Make them as pretty as you like!
11. Garnish and Serve:
Finish off your cookies by sprinkling a pinch of cinnamon or pumpkin pie spice over the frosting for that extra touch. Now, it’s time to serve and enjoy these scrumptious fall favorites!
These Pumpkin Sugar Cream Cheese Cookies are perfect for gatherings, cozy evenings at home, or any time you want to indulge in a sweet treat with a seasonal twist. Happy baking!
Can I Use a Different Type of Sugar in This Recipe?
Absolutely! You can substitute brown sugar with coconut sugar or a sugar alternative if you’re looking for a healthier option. Just keep in mind that the flavor and texture may vary slightly.
Can I Freeze These Cookies?
Yes! You can freeze the cookies before or after frosting. For unfrosted cookies, simply place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container, where they can last up to 3 months. For frosted cookies, make sure they’re completely set before wrapping them individually and freezing them.
Can I Make These Cookies Gluten-Free?
Yes, you can use a gluten-free 1:1 flour blend as a substitute for all-purpose flour. The texture may differ slightly, but they will still be delicious!
How Long Do Leftover Cookies Last?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider refrigerating them for up to a week or freezing them for later enjoyment!
