When you take a bite of these melt in your mouth pumpkin cookies with cream cheese frosting, you’ll instantly feel like you’ve been hugged by autumn. Imagine the warm, spiced aroma wafting through your kitchen, making even the most stoic of souls crack a smile. pumpkin spice snickerdoodles With each soft, pillowy morsel, you’re greeted with the perfect blend of pumpkin and spices that dance on your taste buds like a joyful fall festival.
These cookies are not just for Halloween or Thanksgiving; they are perfect for any occasion when you want to sprinkle some joy into your day. Whether it’s a cozy evening with friends or simply indulging in a sweet treat after a long week, these cookies are bound to create delightful memories. Halloween Oreo brookie bars You might want to grab two because one is never enough!
Why You'll Love This Recipe
- These melt in your mouth pumpkin cookies are incredibly easy to prepare, making baking a breeze
- The flavors burst with autumn spices, creating a cozy experience
- Their soft texture and cream cheese frosting make them visually appealing as well as delicious
- Perfect for sharing at gatherings or enjoying solo with a cup of coffee!
I remember the first time I made these cookies; my friends went wild for them! They kept asking for seconds and thirds until I had none left to enjoy myself. For more inspiration, check out this Apple Pie Bars recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pumpkin Puree: Choose 100% pure canned pumpkin for convenience; it’s smoother and saves time compared to fresh.
- All-Purpose Flour: Opt for unbleached flour for better texture; it gives the cookies that perfect chewy bite.
- Brown Sugar: Use light brown sugar for added moisture and depth; it enhances the caramel notes in the cookie. For more inspiration, check out this Brown Sugar Acorn Squash recipe.
- Cinnamon: Choose fresh ground cinnamon; it’s vital for that warm spice flavor we all love during fall.
- Nutmeg: Grate fresh nutmeg for an aromatic kick; it makes all the difference in elevating your cookie’s flavors.
- Butter: Use unsalted butter so you can control the saltiness; it creates that rich buttery flavor we crave.
- Eggs: Large eggs work best here; they help bind everything together while providing moisture to the dough.
- Cream Cheese: Use full-fat cream cheese for frosting; it adds richness and creaminess that perfectly complements pumpkin.
- Powdered Sugar: Sifted powdered sugar ensures smooth frosting; nobody wants gritty frosting on their cookies!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper while you gather your ingredients. This ensures easy cleanup later—trust me, you’ll thank yourself!
Mixing the Dough: In a large mixing bowl, beat together butter and brown sugar until fluffy. Add in eggs and pumpkin puree, mixing until well combined. You should see a lovely orange hue forming as those ingredients meld together.
Add Dry Ingredients: In another bowl, whisk together flour, cinnamon, nutmeg, and baking soda. Gradually combine this mixture into your wet ingredients while stirring gently until no dry spots remain. The dough should be thick yet pliable.
Scoop and Bake: Using a cookie scoop or spoon, drop heaping tablespoons onto prepared baking sheets about two inches apart. Bake in preheated oven for 12-15 minutes or until edges turn golden brown but centers remain soft.
Cool Down: Once baked, allow cookies to cool on sheets for five minutes before transferring them to wire racks. Watch out! They will smell so good that you might resist waiting long enough.
Frosting Time: In a medium bowl, beat softened cream cheese with sifted powdered sugar until creamy and smooth. Spread generously over cooled cookies using a spatula or knife—a little extra frosting never hurt anyone!
Enjoy these melt in your mouth pumpkin cookies with cream cheese frosting as they bring warmth and joy to every occasion! pumpkin hazelnut pie.
You Must Know
- These melt in your mouth pumpkin cookies are not just delicious; they’re also the perfect fall treat
- Their soft texture and creamy frosting will transport you to a cozy pumpkin patch on a crisp autumn day
- You’ll want to keep this recipe close for every occasion!
Perfecting the Cooking Process
Start by mixing your dry ingredients first, then cream the butter and sugar. This order ensures an even blend and avoids clumping.
Add Your Touch
Feel free to swap out spices or add chocolate chips for extra flavor. This lets you personalize each bite, making it uniquely yours.
Storing & Reheating
Store your cookies in an airtight container for up to a week. Reheat briefly in the microwave to enjoy that fresh-baked taste again.
Chef's Helpful Tips
- Always use room temperature ingredients for better blending
- Don’t skip chilling the dough; it enhances the flavors and texture
- Lastly, ensure you measure flour correctly to avoid dense cookies
Baking these cookies brings back memories of my mom’s kitchen filled with laughter and spice-scented air. She always said, “A little love goes into every cookie!”
FAQ
How do I make my pumpkin cookies fluffier?
Use baking powder instead of baking soda for a lighter texture.
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin is convenient and works perfectly in this recipe. roasted pumpkin seeds.
What can I substitute for cream cheese frosting?
Try buttercream or whipped cream for a lighter topping alternative.
Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
Description
Indulge in the essence of fall with these melt-in-your-mouth pumpkin cookies topped with rich cream cheese frosting. Bursting with warm spices and a soft, pillowy texture, these delightful treats are perfect for any occasion. Whether shared at gatherings or enjoyed during cozy evenings, each bite promises to wrap you in autumn’s warm embrace.
Ingredients
- 1 cup pumpkin puree (100% pure)
- 2 cups all-purpose flour (unbleached)
- 1 cup light brown sugar
- 1 tsp ground cinnamon (freshly ground preferred)
- ½ tsp grated nutmeg
- ½ cup unsalted butter (softened)
- 2 large eggs
- 8 oz full-fat cream cheese (for frosting)
- 2 cups powdered sugar (sifted)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and brown sugar until fluffy. Mix in the eggs and pumpkin puree until combined.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, and baking soda. Gradually add this mixture to the wet ingredients until no dry spots remain.
- Drop heaping tablespoons of dough onto the prepared baking sheets about two inches apart. Bake for 12-15 minutes or until edges turn golden while centers remain soft.
- Allow cookies to cool on the sheets for five minutes before transferring to wire racks.
- For the frosting, beat softened cream cheese with sifted powdered sugar until smooth and spread generously over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
