Oh, fall! Is there anything better than the smell of pumpkin spice wafting through the house? Seriously, once September hits, I’m in full-on baking mode, and these Pumpkin Sugar Cookies with Cream Cheese Frosting are *always* on my list. They’re soft, they’re chewy, they’re packed with that warm pumpkin flavor…and that tangy cream cheese frosting? Forget about it!
I remember one year, I was determined to find the perfect pumpkin cookie recipe. I tried SO many (some were disasters, let me tell you!), but then I landed on this one. Seriously, this Pumpkin Sugar Cookies with Cream Cheese Frosting recipe is a winner. The combo is just… *chef’s kiss*. It’s like a little bite of autumn happiness, you know? I always make a batch for our annual neighborhood bonfire, and they disappear in minutes. Trust me, you’re going to LOVE these!
Why You’ll Love These Pumpkin Sugar Cookies with Cream Cheese Frosting
Okay, so why *these* pumpkin sugar cookies? Let me tell you! They’re just…amazing. Seriously, here’s the lowdown:
- Super soft and chewy texture – not cakey, not crispy, just PERFECT.
- That cream cheese frosting? Tangy, sweet, and oh-so-creamy. It’s the perfect counterpoint to the pumpkin.
- They scream “FALL!” Seriously, they’re like autumn in cookie form.
- Easy to make! I promise, even if you’re a baking newbie, you can nail this recipe.
- Total crowd-pleaser. Seriously, watch them disappear!
Soft and Chewy Pumpkin Sugar Cookies
The cookies themselves are where it all starts. It’s the pumpkin pie spice that really gives these cookies that warm, comforting flavor.
Tangy Cream Cheese Frosting Perfection
Oh, that frosting! The cream cheese adds a delightful tang that cuts through the sweetness of the cookie. It’s seriously the best part, if you ask me!
Ingredients for Your Pumpkin Sugar Cookies with Cream Cheese Frosting
Alright, let’s talk ingredients! Nothing too crazy here, mostly stuff you probably already have in your pantry. But good ingredients make all the difference, trust me! Here’s what you’ll need:
Pumpkin Sugar Cookies Ingredients
- 1 cup (2 sticks) unsalted butter, softened – gotta be softened, not melted!
- 1 1/2 cups granulated sugar – for that perfect sweetness.
- 1 cup pumpkin puree – not pumpkin pie filling, just the plain stuff!
- 1 teaspoon vanilla extract – adds a little extra somethin’ somethin’.
- 1 teaspoon pumpkin pie spice – the key to that fall flavor!
- 1/2 teaspoon salt – balances out the sweetness.
- 4 cups all-purpose flour – the base of our cookies.
- 1 teaspoon baking soda – gives them that nice little lift.
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened – again, softened is key!
- 1/2 cup (1 stick) unsalted butter, softened – see a pattern here?
- 4 cups powdered sugar – for that smooth, sweet frosting.
- 1 teaspoon vanilla extract – because vanilla makes everything better.
- 2-4 tablespoons milk – to get the frosting to the perfect consistency.
How to Make Pumpkin Sugar Cookies with Cream Cheese Frosting: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be enjoying warm, delicious pumpkin sugar cookies in no time. My favorite part is watching them disappear!
Making the Pumpkin Sugar Cookies
First things first, let’s get that oven preheating to 350°F (175°C). You don’t want to forget this step! Next, in a large bowl, cream together your softened butter and sugar until it’s light and fluffy. I usually use my stand mixer for this, but a hand mixer works just fine too. Then, beat in the pumpkin puree, vanilla extract, and pumpkin pie spice. Oh, that smell! Now, in a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! You just want everything to come together. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them! Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This part is important – don’t frost them while they’re still warm!
Preparing the Cream Cheese Frosting
While the cookies are cooling, let’s make that amazing cream cheese frosting! In a large bowl, beat together the softened cream cheese and butter until smooth. Make sure there are no lumps! Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. Now, add milk, 1 tablespoon at a time, until you reach your desired consistency. I like mine nice and creamy, but you can make it thicker or thinner depending on your preference.
Frosting and Enjoying Your Pumpkin Sugar Cookies
Alright, the fun part! Once the cookies are completely cool, frost them with that delicious cream cheese frosting. Get creative! You can swirl it on, spread it on, whatever you like. And then… ENJOY! These pumpkin sugar cookies are best enjoyed with a glass of milk or a warm cup of coffee. Seriously, these never last long in my house!
Tips for the Best Pumpkin Sugar Cookies with Cream Cheese Frosting
Want bakery-worthy pumpkin sugar cookies? Of course, you do! Here are a few of my tried-and-true tips to make sure your cookies turn out perfect every single time. Trust me, these little tricks make a BIG difference!
Avoiding Common Mistakes When Making Pumpkin Sugar Cookies
Overbaking is the enemy! Seriously, these cookies are best when they’re soft and chewy, so keep a close eye on them in the oven. Also, make sure your butter and cream cheese are *actually* softened. Cold ingredients just don’t mix properly. And don’t overmix the dough! Overmixing leads to tough cookies, and nobody wants that.
Getting the Perfect Cream Cheese Frosting Consistency
This is all about the milk! Add it slowly, one tablespoon at a time, until you get the frosting to the perfect spreading consistency. If it’s too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. Easy peasy!
Ingredient Notes and Substitutions for Pumpkin Sugar Cookies with Cream Cheese Frosting
Okay, so maybe you’re missing an ingredient or just feeling a little adventurous? No problem! Here are a few easy swaps you can make for these pumpkin sugar cookies. Baking is all about having fun, right?
Swapping Ingredients in Your Pumpkin Sugar Cookies
Don’t have pumpkin pie spice? No sweat! Just mix cinnamon, ginger, nutmeg, and a tiny pinch of cloves. Boom! Out of butter? Okay, this one’s a little trickier, but you could try shortening (though the flavor *will* be different, fair warning!).
Variations on the Cream Cheese Frosting
Want to jazz up that frosting? Go for it! Add a little maple syrup for a fall twist, or a dash of cinnamon. If you’re feeling *really* wild, try a little lemon zest. Wowza!
Frequently Asked Questions About Pumpkin Sugar Cookies with Cream Cheese Frosting
Got questions about these Pumpkin Sugar Cookies with Cream Cheese Frosting? I figured you might! Here are a few of the most common things people ask me. Don’t worry, I’ve got you covered!
How do I store these Pumpkin Sugar Cookies?
Okay, so, if you actually have any leftover (which is a big “if” in my house!), the best way to store these pumpkin cookies is in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. Just try not to stack them too high, or that cream cheese frosting might get a little squished!
Can I make the dough for these Pumpkin Sugar Cookies ahead of time?
You betcha! This is a great trick if you’re short on time. Just wrap the cookie dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 15-20 minutes to soften up a bit. Easy peasy pumpkin cookie squeezy!
Can I freeze these Pumpkin Sugar Cookies?
Yep, you can totally freeze these pumpkin sugar cookies! I recommend freezing them *unfrosted*, though. The cream cheese frosting can get a little weird after freezing and thawing. Just place the baked (and cooled!) cookies in a freezer-safe container or bag, and they’ll keep for up to 2 months. When you’re ready to eat them, just thaw them at room temperature and then whip up a fresh batch of cream cheese frosting. You’ll never know they were frozen!
Storing and Reheating Your Pumpkin Sugar Cookies with Cream Cheese Frosting
Alright, so you’ve got cookies leftover? Lucky you! Here’s how to keep those Pumpkin Sugar Cookies with Cream Cheese Frosting tasting their best. Trust me, a little care goes a long way!
Best Practices for Storing Pumpkin Sugar Cookies
Honestly, the best way to keep these cookies fresh is in an airtight container at room temp. But be careful! They can get a *little* soft if it’s too warm, so a cool spot is ideal. Just try not to pile them too high, or that frosting will smudge – oops, been there!
Estimated Nutritional Information for Pumpkin Sugar Cookies with Cream Cheese Frosting
Okay, so you’re probably wondering about the nutritional info, right? Well, here’s the deal: this is just an *estimate*, okay? It can vary depending on the exact ingredients you use (especially the frosting!). But roughly, you’re looking at around:
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Just remember, these are treats! Enjoy them in moderation. A little pumpkin cookie happiness never hurt anyone, right?
Enjoy Your Delicious Pumpkin Sugar Cookies!
Alright, cookie lovers, that’s it! Go bake up a batch of these Pumpkin Sugar Cookies with Cream Cheese Frosting and let me know what you think! Leave a comment, rate the recipe, or share your pics – I wanna see those cookies!
Print
Unbelievable Pumpkin Sugar Cookies – Only 250 Calories
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy pumpkin sugar cookies topped with a tangy cream cheese frosting.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1 teaspoon baking soda
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the pumpkin puree, vanilla, and pumpkin pie spice.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until smooth.
- Stir in the vanilla extract.
- Add milk, 1 tablespoon at a time, until desired consistency is reached.
- Frost cooled cookies.
Frosting:
Notes
- For softer cookies, do not overbake.
- Store cookies in an airtight container at room temperature.
- Frosting can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
