Best 4 Pumpkin Cookies With Cream Cheese Frosting The Worlds Best Recipes

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In the realm of sweet delights, pumpkin cookies with cream cheese frosting stand as a testament to culinary excellence, captivating taste buds with their delightful symphony of flavors. This classic confection offers a harmonious blend of warm, autumnal spices and the velvety richness of cream cheese frosting, resulting in a treat that is both comforting and irresistibly indulgent. Whether you're a seasoned baker or just starting your culinary adventures, this comprehensive guide will lead you on a journey to create the world's best pumpkin cookies with cream cheese frosting, transforming your kitchen into a haven of aromatic bliss.

Let's cook with our recipes!

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING



Pumpkin Cookies with Cream Cheese Frosting image

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 17

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Provided by Sabattis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  • Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING



Pumpkin Cookies with Cream Cheese Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield approximately 3 dozen

Number Of Ingredients 18

1 cup sugar
2 sticks unsalted butter, softened
2 tablespoons Maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt
2 (8-ounce) packages cream cheese
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon
Whole pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
  • For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

Pumpkin cookies with cream cheese frosting are always a hit, especially around Halloween and Thanksgiving. And when they're soft, moist, and topped with a sweet cream cheese frosting? Well, they're impossible to resist! After getting this easy recipe from a friend, I have made them over 100 times for family and friends. As far as the spices go, less is more; this is not a full-on pumpkin pie, pumpkin bread, or pumpkin cake. Sprinkle frosted cookies with chopped walnuts or pecans if desired.

Provided by Sabattis

Categories     Pumpkin Cookies

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 large egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
  • Make cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.
  • Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.
  • Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.
  • Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes.
  • While the cookies are cooling, make frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.
  • Spread frosting over cooled cookies.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

Tips:

  • Use good quality cream cheese for the frosting, as it will make a big difference in the taste.
  • Make sure the cream cheese and butter are softened to room temperature before making the frosting, as this will help it to mix smoothly.
  • If you don't have a mixer, you can make the frosting by hand using a whisk, but it will take a little longer.
  • For a thicker frosting, add more powdered sugar. For a thinner frosting, add more milk.
  • If you want to make the cookies ahead of time, you can freeze them after they have been baked and cooled. To freeze the cookies, place them in a single layer in an airtight container and freeze for up to 3 months.
  • When you're ready to serve the cookies, thaw them at room temperature for about 30 minutes before frosting.

Conclusion:

These pumpkin cookies with cream cheese frosting are the perfect fall treat. They're soft, moist, and full of pumpkin flavor. The cream cheese frosting is the perfect finishing touch, adding a sweet and tangy flavor that complements the pumpkin perfectly. These cookies are sure to be a hit at your next party or gathering.

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