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Desserts

Best Ever Pumpkin Cookies with Cinnamon Cream Cheese Frosting

This recipe is not dairy free. It was published before Simply Whisked went dairy free, but I have chosen not to remove it as a reference for incoming traffic. Feel free to swap dairy free substitutes for the ingredients to make it dairy free.

It’s officially November, and we are leaving for Spain on Monday.  Two days in Barcelona and three days days in Madrid.  Luckily, we have gotten some great recommendations of places to go and things to do from some friends because I haven’t really had time to do my usually reading up on the places we are visiting.  I can’t wait to go.

Speaking of November, there is probably nothing I enjoy more about fall than all of the pumpkin flavored stuff. Pumpkin bread, pumpkin spiced-lattes, pumpkin pancakes, and of course…pumpkin cookies. I have learned in the past few years that no one in Europe really bakes with pumpkin. It’s true. Everyone that I told about my cookies said “ewww” or “I don’t like pumpkin”, but I think I surprised them because now they like pumpkin.


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Best Ever Pumpkin Cookies with Cinnamon Cream Cheese Frosting


  • Yield: 48 cookies 1x
Scale

Ingredients

  • Cookies:
  • 2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 can of pumpkin (or 1 7/8 cup of pumpkin puree)
  • 4 cups all-purpose flour
  • Frosting:
  • 1 1/2 cups cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 56 cups powdered sugar, sifted
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Cookies:
  2. Preheat oven to 350° F (180° C).
  3. In a large bowl with an electric mixer, beat the butter for about 30 seconds.
  4. Beat in the sugar, cinnamon, nutmeg, salt, baking powder and soda.
  5. Beat in the eggs and vanilla
  6. Beat in pumpkin.
  7. Add the flour in 1 cup increments until all the flour has been combined.
  8. Place tablespoon-sized balls of dough on a parchment-lined baking sheet about 2 inches apart. Bake for 12-14 minutes.
  9. Allow cookies to cool for a minute before transferring to a cooling rack.
  10. Frosting:
  11. In a large bowl with an electric mixer, beat together the butter and cream cheese with the vanilla and cinnamon.
  12. Add powdered sugar in 1 cup increments until fully combined.
  13. Once the cookies have cooled completely, use a the back of a spoon to smooth the frosting on in a circular pattern.

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  • Reply
    Julie Chiou (@tablefortwoblog)
    November 2, 2012 at 3:27 am

    these look so fluffy and delicious! i love the heaping amount of cinnamon cream cheese frosting on top. i would love a few of these – they definitely are very fall!

    • Reply
      lorrie
      September 23, 2013 at 5:38 pm

      does the frosting stay soft or can these be tacked

      • Reply
        Melissa Belanger
        September 23, 2013 at 6:04 pm

        Do you mean does the frosting dry so you can stack them on top of each other? I have found that stacking them is okay, but sometimes crumbs from the bottom of the top cookie will stick to the top of the frosting because they cookie is too moist. I would suggest only stacking them if you don’t care how they look (I usually don’t care unless I’m taking them somewhere). You can also try putting wax paper or parchment paper between the layers of cookies. I hope that helps!

  • Reply
    Claire
    November 4, 2012 at 11:45 pm

    How much Flour is needed?

    • Reply
      ateaspoonofhappiness
      November 4, 2012 at 11:57 pm

      I am not sure where some of the ingredients went to (I swear they were there before), but I have updated the recipe and you will need 4 cups of flour. Sorry for the mix up!

  • Reply
    Heidi
    October 19, 2013 at 1:44 pm

    for the pumpkin puree is it 1 cup and 7/8 of a cup or just 7/8 of a cup needed?

    • Reply
      Melissa Belanger
      October 20, 2013 at 12:09 am

      Heidi, it is 1 and 7/8 of a cup – so almost 2 cups (a small can is typically 15 ounces so it’s just shy of two cups).

  • Reply
    Melissa
    October 23, 2013 at 2:54 pm

    With cream cheese in the frosting do these need to be kept in the refrigerator?

    • Reply
      Melissa Belanger
      October 23, 2013 at 3:16 pm

      Technically, they do need to be refrigerated. I personally did not refrigerate them and I didn’t have a problem. However, you should use your best judgment because it is still a dairy product and I really don’t want to be getting anyone sick. If they’re around for more than a few days, that’s probably not a good thing. It’s really up to you. If you do choose to refrigerate them, I suggest bringing them to out before eating to bring their temperature up (about 10 minutes or so).

  • Reply
    Stacee
    October 31, 2013 at 8:13 pm

    Would it be okay/better to chill the dough overnight before baking or would this negatively change the texture of the cookies?

    • Reply
      Melissa Belanger
      November 1, 2013 at 12:12 am

      Stacee, I’m really not sure how to answer that. I’ve never tried it myself and I don’t know how the dough would react or how it would effect the texture. It’s up to you if you want to try it, but the texture is already pretty great. Are you wondering because of time constraints or just out of curiosity? I would suggest making the frosting ahead of time rather than the cookies. If you do give it a try (with the dough), I would love to know how they turn out!

  • Reply
    Danielle
    November 6, 2013 at 6:56 pm

    This seems like ALOT of butter – do you really have to use 2 cups? Can that be reduced or substituted with something else?

    • Reply
      Melissa Belanger
      November 6, 2013 at 9:28 pm

      I’m not really sure if you could substitute the butter for something else. I would assume you could, but I don’t typically attempt subs in baking. I would have to test it out before I felt comfortable making a suggestion, but if you try a substitution I would love to hear how it goes!

  • Reply
    Shannon Hinson
    October 15, 2014 at 4:43 pm

    These were the tastiest cookies. Moist and soft. Thank you for sharing!

  • Reply
    Ginny Sparks
    November 17, 2018 at 2:00 pm

    How many cookies will this recipe make and can I make half a batch easily? I want to make them on Tuesday.

    Thank you
    Ginny

    • Reply
      Melissa Belanger
      November 17, 2018 at 6:55 pm

      The recipe makes 48 cookies, and you should easily be able to cut it in half!

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