These Pumpkin Sugar Cream Cheese Cookies are soft, sweet, and perfect for fall! With a lovely pumpkin flavor and a creamy surprise in the center, they are sure to make you smile.
Who can resist a cookie that tastes like autumn? I love how easy they are to bake and enjoy with a warm drink. Plus, the cream cheese filling is like a little hug in every bite! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. If fresh pumpkin is available, you can roast and puree it yourself. Just keep in mind to remove excess water for the right consistency.
Cream Cheese: Softened cream cheese adds richness. If you’re looking for a lower-fat option, consider using Greek yogurt or a light cream cheese. You could also use vegan cream cheese for a dairy-free version.
Sugar: I love using granulated sugar for sweetness, but brown sugar adds a hint of molasses flavor, which can be delightful. You can also try coconut sugar for a more natural alternative.
Flour: All-purpose flour works great here, but whole wheat flour can be swapped for a healthier twist. Just remember it may yield denser cookies.
How Do I Get the Perfect Cream Cheese Frosting?
Getting the frosting smooth and creamy is key for delicious cookies. Start with softened cream cheese; it’s crucial for easy mixing. Here are a few tips:
- Beat the cream cheese alone first until it’s fluffy. This makes it easier to combine with sugar.
- Add the sugar gradually and mix on low speed to avoid a sugar cloud!
- For a lighter frosting, whip in a splash of milk or cream until you reach your desired consistency.
Remember, a well-prepared frosting elevates the cookie experience, making it feel like a treat! Enjoy these cookies with their dreamy topping, perfect for any fall gathering!
How to Make Pumpkin Sugar Cream Cheese Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened (divided: about 6 oz for dough, 2 oz for frosting)
- 1 cup granulated sugar (divided: 3/4 cup for dough, 1/4 cup for frosting)
- 1/2 cup vegetable oil
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and an additional 12-14 minutes of baking time. Don’t forget to allow some cooling time before frosting, so set aside a total of about 30-45 minutes before you can enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper – this will prevent the cookies from sticking and helps with easy cleanup.
2. Make the Pumpkin Mixture:
In a large mixing bowl, combine the canned pumpkin puree, 6 oz of softened cream cheese, 3/4 cup granulated sugar, vegetable oil, and egg. Use an electric mixer or a whisk to beat these ingredients together until the mixture is smooth and creamy. This is the flavorful base for your cookies!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This helps to ensure that your leavening agents are evenly distributed throughout the dough.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the pumpkin mixture. Stir gently until just combined. Avoid over-mixing; you want a soft dough that holds together but is not tough.
5. Scoop the Dough:
Using a rounded tablespoon, scoop the dough and drop it onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
6. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for about 12-14 minutes. The cookies should have set edges and slightly firm tops. Keep an eye on them to avoid overbaking!
7. Cool and Prepare the Frosting:
While the cookies cool, prepare the cream cheese frosting. In a small bowl, beat together the remaining 2 oz of softened cream cheese and 1/4 cup granulated sugar until the mixture is creamy and smooth.
8. Frosting Time!
Once the cookies have cooled completely, spread a generous dollop of the cream cheese frosting on top of each cookie. This delicious topping adds that lovely creamy texture everyone loves!
9. Add Finishing Touches:
If you’d like, sprinkle a pinch of cinnamon or pumpkin pie spice on the frosting for that extra touch of flavor and a beautiful finish.
10. Serve and Enjoy:
Your Pumpkin Sugar Cream Cheese Cookies are ready to enjoy! Serve them at a gathering or keep them all to yourself. They make a perfect cozy treat for any autumn day!
With these soft, pumpkin-flavored cookies topped with creamy frosting, you’re in for a delightful seasonal treat that brings warmth and sweetness to any occasion.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just roast and puree it first. Make sure to drain excess moisture to avoid a soggy cookie dough. About 1 small pumpkin should yield the needed 1 cup of puree.
Can I Substitute the Cream Cheese for Something Healthier?
Yes, you can substitute cream cheese with Greek yogurt for a lighter option or use light cream cheese. For a vegan alternative, opt for a dairy-free cream cheese or whipped coconut cream!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can refrigerate them for up to a week, but the frosting may not hold up as well. For longer storage, freeze the unfrosted cookies for up to 3 months, thaw, and frost when ready to serve.
Can I Make the Dough in Advance?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just cover it tightly. When ready to bake, allow it to come to room temperature and proceed with scooping and baking as per the instructions.
