Ingredients
Equipment
Method
Step 1
- Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat and set aside.
Step 2
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside — these warm spices will give your cookies their cozy fall aroma.
Step 3
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer. Beat for 2–3 minutes until the mixture becomes light and fluffy. This step creates the tender base for your cookies.
Step 4
- Add the pumpkin puree, egg yolk, and vanilla extract to the creamed mixture. Beat until smooth and fully combined. The dough should look creamy and slightly thick.
Step 5
- Gradually add the dry mixture to the wet ingredients. Mix on low speed or stir gently with a spatula until a soft dough forms. Avoid overmixing — just combine until no streaks of flour remain.
Step 6
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with your fingertips or the back of a spoon to shape them evenly.
Step 7
- Bake for 10–12 minutes or until the edges are set and the centers look slightly soft. The cookies will continue to bake slightly as they cool, staying chewy and tender.
Step 8
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Allow them to cool completely before frosting.
Step 9
- While the cookies cool, prepare the frosting. In a clean bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and pinch of salt. Beat again until light and fluffy — this creates the perfect creamy topping.
Step 10
- Spread the frosting over cooled cookies using an offset spatula or butter knife. For a festive touch, sprinkle a little cinnamon or pumpkin pie spice on top.
Step 11
- Chill the frosted cookies in the refrigerator for 10–15 minutes before serving to help the frosting set slightly.
Notes
🧊 Storage & Reheating
– Store cookies in an airtight container in the refrigerator for up to 5 days.
– If unfrosted, they can be kept at room temperature for 3 days.
– Freeze unfrosted cookies for up to 2 months; thaw and frost before serving.
– Keep frosted cookies chilled — cream cheese frosting stays safest when refrigerated. Tip: Bring cookies to room temperature before serving for the softest texture and richest flavor. 🥄 Variations Make these Pumpkin Sugar Cookies your own with creative twists: Maple Frosting: Replace vanilla with 1 tbsp maple syrup in the frosting for extra fall sweetness. Pumpkin Spice Boost: Add a dash of ginger or allspice for more warmth. Cinnamon Sugar Dusting: Sprinkle cinnamon sugar over frosting for sparkle. Chocolate Drizzle: Drizzle melted white or dark chocolate across the tops. Nutty Crunch: Add chopped pecans or walnuts into the dough. Mini Sandwich Cookies: Spread frosting between two small cookies for pumpkin spice sandwich bites. Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour. Vegan Version: Substitute butter and cream cheese with plant-based alternatives. Orange Glaze: Mix powdered sugar with orange juice for a glossy drizzle. Festive Toppings: Add fall-themed sprinkles or candied pumpkin seeds for decoration. ❓ 10 FAQs Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already has added sugar and spices; use pure pumpkin puree for best results. Do I need to chill the dough?
Not necessarily — the dough is thick enough, but you can chill for 20 minutes if it feels sticky. Can I make the frosting ahead of time?
Yes! Store it covered in the refrigerator for up to 3 days. Bring to room temperature before spreading. How do I make the cookies extra soft?
Do not overbake and measure flour carefully — too much flour can make cookies dense. Can I frost warm cookies?
No. Always let cookies cool completely, or the frosting will melt. Can I use pre-made frosting?
Yes, but homemade cream cheese frosting adds the best flavor and texture. What if I don’t have nutmeg or cloves?
Substitute with extra cinnamon or pumpkin pie spice blend. Can I double the recipe?
Absolutely — it doubles beautifully for larger batches. How long should I beat the frosting?
About 3 minutes until smooth and fluffy. The longer you beat, the lighter it becomes. How do I decorate them for Halloween or Thanksgiving?
Add orange or yellow food coloring to the frosting, or pipe little pumpkin shapes and fall leaves. 🏁 Conclusion These Pumpkin Sugar Cookies with Cream Cheese Frosting are pure autumn joy. Every bite combines soft, melt-in-your-mouth cookie texture with rich, velvety frosting and the cozy flavor of pumpkin spice. They’re easy enough for weeknight baking yet impressive enough for any festive occasion. Perfect with a mug of coffee, a cup of tea, or hot cocoa by the fire, these cookies capture the warmth and charm of fall in every bite. So grab your whisk, preheat your oven, and fill your kitchen with the comforting scent of pumpkin spice and frosting dreams.
– If unfrosted, they can be kept at room temperature for 3 days.
– Freeze unfrosted cookies for up to 2 months; thaw and frost before serving.
– Keep frosted cookies chilled — cream cheese frosting stays safest when refrigerated. Tip: Bring cookies to room temperature before serving for the softest texture and richest flavor. 🥄 Variations Make these Pumpkin Sugar Cookies your own with creative twists: Maple Frosting: Replace vanilla with 1 tbsp maple syrup in the frosting for extra fall sweetness. Pumpkin Spice Boost: Add a dash of ginger or allspice for more warmth. Cinnamon Sugar Dusting: Sprinkle cinnamon sugar over frosting for sparkle. Chocolate Drizzle: Drizzle melted white or dark chocolate across the tops. Nutty Crunch: Add chopped pecans or walnuts into the dough. Mini Sandwich Cookies: Spread frosting between two small cookies for pumpkin spice sandwich bites. Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour. Vegan Version: Substitute butter and cream cheese with plant-based alternatives. Orange Glaze: Mix powdered sugar with orange juice for a glossy drizzle. Festive Toppings: Add fall-themed sprinkles or candied pumpkin seeds for decoration. ❓ 10 FAQs Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already has added sugar and spices; use pure pumpkin puree for best results. Do I need to chill the dough?
Not necessarily — the dough is thick enough, but you can chill for 20 minutes if it feels sticky. Can I make the frosting ahead of time?
Yes! Store it covered in the refrigerator for up to 3 days. Bring to room temperature before spreading. How do I make the cookies extra soft?
Do not overbake and measure flour carefully — too much flour can make cookies dense. Can I frost warm cookies?
No. Always let cookies cool completely, or the frosting will melt. Can I use pre-made frosting?
Yes, but homemade cream cheese frosting adds the best flavor and texture. What if I don’t have nutmeg or cloves?
Substitute with extra cinnamon or pumpkin pie spice blend. Can I double the recipe?
Absolutely — it doubles beautifully for larger batches. How long should I beat the frosting?
About 3 minutes until smooth and fluffy. The longer you beat, the lighter it becomes. How do I decorate them for Halloween or Thanksgiving?
Add orange or yellow food coloring to the frosting, or pipe little pumpkin shapes and fall leaves. 🏁 Conclusion These Pumpkin Sugar Cookies with Cream Cheese Frosting are pure autumn joy. Every bite combines soft, melt-in-your-mouth cookie texture with rich, velvety frosting and the cozy flavor of pumpkin spice. They’re easy enough for weeknight baking yet impressive enough for any festive occasion. Perfect with a mug of coffee, a cup of tea, or hot cocoa by the fire, these cookies capture the warmth and charm of fall in every bite. So grab your whisk, preheat your oven, and fill your kitchen with the comforting scent of pumpkin spice and frosting dreams.