Pumpkin Sugar Cookies with Cream Cheese Frosting

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There’s something irresistibly cozy about Pumpkin Sugar Cookies with Cream Cheese Frosting. These pillowy-soft cookies are infused with real pumpkin purée and a blend of warm spices like cinnamon and nutmeg, creating the perfect balance of sweet and spiced. Each cookie is generously crowned with a swirl of tangy cream cheese frosting, adding a velvety richness that melts in your mouth. The combination is nothing short of heavenly—like fall wrapped up in one perfectly frosted bite.

Ideal for autumn gatherings, Halloween parties, or a lazy Sunday baking session, these cookies don’t just taste good—they feel like comfort. Whether you’re serving them with a mug of chai, a pumpkin spice latte, or sneaking one late at night from the fridge, they never disappoint. These treats are soft-baked, beautifully spiced, and sure to be a seasonal favorite you’ll look forward to making year after year.

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Why You’ll Love These Pumpkin Sugar Cookies with Cream Cheese Frosting

• Soft and Chewy Texture: Thanks to pumpkin purée, these cookies stay moist and tender for days.
• Balanced Flavors: The sweet sugar cookie base is elevated with pumpkin spice, while the frosting brings in a creamy, tangy contrast.
• Easy to Make: No chilling required! Just mix, scoop, and bake.
• Perfect for Fall: The flavors scream autumn—making them ideal for Thanksgiving, Halloween, or cozy nights in.
• Make-Ahead Friendly: The cookies and frosting can be made in advance, saving you time during busy holidays.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Before you dive into mixing your cookie dough, gathering the right tools will make your baking smoother and more enjoyable. Here’s what you’ll need and why:

• Mixing Bowls: At least two—one for dry ingredients, one for wet. This helps prevent overmixing and ensures even ingredient distribution.
• Electric Mixer (Hand or Stand): Essential for creaming the butter and sugar until light and fluffy. It also makes quick work of incorporating the pumpkin purée and eggs.
• Rubber Spatula: Handy for scraping down the bowl and folding ingredients without deflating the dough.
• Measuring Cups and Spoons: Accuracy matters, especially for baking. Too much flour or spice can throw the whole balance off.
• Cookie Scoop: Helps create evenly sized cookies, which bake uniformly for a consistent texture.
• Baking Sheets + Parchment Paper: Prevents sticking and ensures even baking with easy cleanup.
• Cooling Rack: Allows cookies to cool properly, preventing soggy bottoms and maintaining the soft texture.
• Offset Spatula or Butter Knife: Ideal for spreading that dreamy cream cheese frosting over each cookie in beautiful swirls.

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Preparation Tips

• Room Temperature Ingredients: Let butter and cream cheese soften before using. This ensures a smooth, lump-free dough and frosting.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can make cookies dense instead of soft.
• Pumpkin Purée Only: Use pure pumpkin, not pumpkin pie filling—it has added sugars and spices that will alter the flavor and texture.
• Scoop Evenly: Use a cookie scoop or tablespoon to portion dough. Uniformity helps with even baking.
• Cool Completely Before Frosting: Frosting warm cookies will cause the cream cheese to melt and slide off. Patience pays off!
• Optional Chilling: If you want slightly puffier cookies, chill the dough for 30 minutes before baking.
• Sift the Powdered Sugar: For silky frosting, sift your powdered sugar before mixing it with the cream cheese and butter.
• Frost with Swirls: Use circular motions for that bakery-style swirl finish—looks beautiful and holds well.

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Ingredients for These Pumpkin Sugar Cookies with Cream Cheese Frosting

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves (optional for extra warmth)
• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup pumpkin purée (not pumpkin pie filling)

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar, sifted
• ½ tsp vanilla extract
• A pinch of ground cinnamon or nutmeg, for dusting (optional)

These ingredients come together to create a cookie that’s perfectly spiced, not overly sweet, and balanced by a tangy, creamy frosting that completes each bite.

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Step 1: Preheat & Prep

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). Set aside—this ensures the spices are evenly distributed in the final dough.

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Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2–3 minutes). This step adds air, making the cookies soft and tender.

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Step 4: Add Egg, Vanilla, and Pumpkin

Mix in the egg and vanilla extract until well combined. Then add the pumpkin purée and beat again until smooth. Don’t worry if the mixture looks slightly curdled—this is normal.

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Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix—stop as soon as no streaks of flour remain.

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Step 6: Scoop and Bake

Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops with your fingers or the back of a spoon.

Bake for 10–12 minutes, or until the edges are set and the tops look just dry. They’ll continue to firm up as they cool, so don’t overbake!

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Step 7: Cool Completely

Let the cookies sit on the baking sheet for 2–3 minutes before transferring them to a cooling rack. Wait until they’re completely cool before frosting.

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Step 8: Make the Cream Cheese Frosting

In a clean bowl, beat the cream cheese and butter together until smooth. Add in the powdered sugar gradually, then the vanilla extract, and mix until creamy and fluffy. If the frosting is too thick, add 1–2 teaspoons of milk to loosen it.

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Step 9: Frost and Garnish

Use an offset spatula or butter knife to frost each cookie in a circular motion. Optional: sprinkle a light dusting of cinnamon or nutmeg over the top for a warm, decorative touch.

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Step 10: Serve and Enjoy

Serve immediately, or refrigerate for a firmer frosting. These cookies are soft, rich, and deeply flavorful—perfect with a cup of coffee or apple cider.

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Notes

• Make-Ahead Friendly: You can bake the cookies a day in advance and frost them the next day. Store the unfrosted cookies in an airtight container at room temperature.
• Customize the Spices: Feel free to adjust the spice levels to suit your taste. Add more cinnamon or skip the cloves if you prefer a milder flavor.
• Frosting Variations: For a twist, add a tablespoon of maple syrup or a pinch of cinnamon directly into the frosting for extra autumn flavor.

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Watch Out for These Mistakes While Cooking

• Using Pumpkin Pie Filling Instead of Puree: Always double-check the can. Pumpkin pie filling has added sugar and spices, which can make your cookies too sweet and overly spiced.
• Overmixing the Dough: Once the dry ingredients are added, mix only until combined. Overmixing will create dense, chewy cookies instead of soft, tender ones.
• Frosting Warm Cookies: Patience is key. If you frost while cookies are still warm, the cream cheese frosting will melt and slide off.
• Not Measuring Flour Properly: Scooping flour straight from the bag can pack it down and add too much. Use the spoon-and-level method for accuracy.
• Skipping the Sifting Step for Powdered Sugar: This can lead to lumpy frosting. A quick sift makes it smooth and fluffy.
• Storing in a Warm Place: Cream cheese frosting needs refrigeration. Keep frosted cookies in the fridge if not eaten within a couple of hours.
• Too Much Dough Per Cookie: Larger scoops might lead to underbaked centers. Stick to 1½–2 tablespoons per cookie for best results.
• Skipping the Cooling Rack: Leaving cookies on the baking sheet can result in soggy bottoms. Transfer them to a rack after a couple of minutes to cool evenly.

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What to Serve With Pumpkin Sugar Cookies with Cream Cheese Frosting

Here Are 8 Tasty Pairings:

1. Chai Latte – The warm spices in chai complement the cinnamon and nutmeg in the cookies beautifully.
2. Apple Cider (Hot or Cold) – A cozy fall drink that balances the sweetness of the frosting with fruity, tart notes.
3. Vanilla Bean Ice Cream – Sandwich a scoop between two cookies for an indulgent fall ice cream sandwich.
4. Roasted Pecans or Candied Nuts – Serve alongside for a crunchy texture contrast and nutty flavor.
5. Spiced Hot Chocolate – A rich, chocolatey drink with a dash of cinnamon or cayenne to tie into the cookie’s warmth.
6. Espresso or Cold Brew – The bold, bitter notes of coffee cut through the richness of the cream cheese frosting.
7. Fresh Berries – Strawberries or raspberries offer a refreshing tartness that balances the cookie’s sweet, spiced profile.
8. Maple Whipped Cream – Serve as a dollop on the side or pipe onto the cookies for an added creamy element with maple undertones.

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Storage Instructions

To keep your Pumpkin Sugar Cookies with Cream Cheese Frosting tasting fresh and delicious:

• Unfrosted Cookies: Store in an airtight container at room temperature for up to 3 days.
• Frosted Cookies: Due to the cream cheese frosting, store these in the refrigerator in a single layer (or with parchment between layers) for up to 5 days.
• Freezing Instructions:
  • Cookies Only: Freeze baked, unfrosted cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before frosting.
  • Frosting: Can be frozen separately in an airtight container for up to 1 month. Let it come to room temp and re-whip before using.
  • Fully Frosted Cookies: Not ideal for freezing, as the texture of the frosting may change, but it can be done—freeze in a single layer until solid, then transfer to an airtight container with parchment between layers.

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Estimated Nutrition (Per Frosted Cookie, Approximate)

• Calories: 210
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 120mg
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 18g
• Protein: 2g
• Serving Size: 1 cookie
• Category: Dessert
• Diet: Vegetarian
• Method: Baking
• Cuisine: American
• Keywords: pumpkin cookies, fall dessert, cream cheese frosting, easy cookies, pumpkin dessert

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Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, just make sure it’s well-cooked and puréed until smooth. Also, strain excess moisture using a cheesecloth—homemade purée can be wetter than canned.

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2. Is it okay to make the dough ahead of time?

Absolutely. The dough can be made and refrigerated for up to 48 hours. Let it sit at room temperature for 15–20 minutes before scooping and baking.

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3. Can I freeze these cookies after frosting them?

It’s possible, but not ideal. Cream cheese frosting tends to change texture after freezing. For best results, freeze the cookies unfrosted and frost fresh before serving.

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4. Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still delicious.

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5. What if I don’t have a cookie scoop?

You can use a tablespoon or even an ice cream scoop (if it’s not too large). Just make sure to form the dough into even-sized balls for uniform baking.

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6. Can I use a different frosting, like vanilla buttercream?

Definitely. While cream cheese frosting pairs beautifully with pumpkin, vanilla buttercream or even maple glaze works great too.

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7. Why are my cookies coming out cakey?

Pumpkin naturally adds moisture, which can create a more cake-like texture. Avoid overmixing and make sure your measurements (especially flour and pumpkin) are accurate.

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8. How long do these cookies stay fresh?

Unfrosted cookies stay fresh at room temp for about 3 days, while frosted ones last up to 5 days in the fridge. For longer storage, freeze the cookies unfrosted.

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Conclusion

These Pumpkin Sugar Cookies with Cream Cheese Frosting are the ultimate fall treat—soft, spiced, and smothered in tangy-sweet cream cheese goodness. Whether you’re baking for a holiday party, gifting a sweet batch to friends, or just indulging in a cozy weekend snack, this recipe delivers comfort and flavor in every bite. With simple ingredients and an approachable method, it’s the kind of recipe you’ll return to every autumn.

Next, let’s wrap it all up into a printable page and script for easy sharing and saving.

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