If you are looking for some delicious fall treats, these pumpkin cookies with cinnamon cream cheese frosting are for you! These cookies are soft, rich, and packed with delicious autumn spices like cinnamon and vanilla.
These pumpkin cookies make good use of a super easy homemade pumpkin puree. But if you have leftover canned pumpkin puree from say a pie you made during the holidays, you can use that as well!
How To Make Homemade Pumpkin Puree?
Pumpkin puree is as easy as boiling pumpkin chunks, and mashing them up. It’s really no different than making mashed sweet potatoes, other than having to clean out pumpkin guts. You can see the step by step instructions here, but essentially just boil the chunks for an hour or so, then mash them up. I prefer to use the whisk attachment of my stand mixer, but you can use a potato masher, a couple forks, or even a blender.
I recommend using a Hokkaido pumpkin as it has a low moisture content while still bringing plenty of nutty sweetness to dishes.
Easy Pumpkin Cookies Recipe
Like with all my baking recipes I’m going to give measurements in grams. Now, I never much care for exact measurements with regular cooking, but baking is much more finnicky so it’s best to use exact measurements.
In a large mixing bowl prepare the dry ingredients. Add in 350 grams of flour, half a tablespoon each of baking powder and baking soda, a full tablespoon of ground cinnamon, a teaspoon of ground ginger and ground cardamom, half a teaspoon of nutmeg, a tablespoon of vanilla sugar, and a teaspoon of salt. Give everything a whisk to combine.
Next is the wet ingredients. Grate 125 grams of unsalted butter into a bowl, and then add in 300 grams of white sugar. Use a hand mixer to cream the butter and sugar together.
Once the butter and sugar is creamed together add in 250 grams of pumpkin puree. If you really don’t feel like making it yourself you can use canned pumpkin, but I’m letting you know right now it’s not as good as homemade.
Final step for the wet ingredients is to mix in an egg. If your mixture was looking a bit chunky before the egg, this is okay. The egg will help emulsify everything and give you a more homogeneous mixture.
Finally mix the wet and dry ingredients together until you get a cookie dough mixture. This dough will still be quite wet and sticky but that’s not a problem. Place the mixture into the freezer for 10 minutes. And preheat your oven to 180 Celsius on convection or 200 Celsius on standard.
How To Bake Pumpkin Cookies
Set a silicone lined baking sheet and dollop on the cookie dough. I took a picture of this (see above) but they are actually too close together, so try to space them farther apart. Also, I sort of flattened them to get a more disc cookie shape, but a ball would have been better. Unfortunately I didn’t take a picture of the properly shaped ones.
Bake the cookies in the oven for about 12 minutes, or until the tops are no longer wet looking. Then remove the tray and let rest on the baking tray for about 5 minutes, before moving them to a cooling rack.
How To Make Cinnamon Cream Cheese Frosting
The cinnamon cream cheese frosting for these tasty pumpkin cookies couldn’t be easier. In fact, I just add all the ingredients in a cup, mix with a single electric whisk, and place back in the fridge until it is time to frost.
To make the cinnamon cream cheese frosting just cream together 125 grams of Cream Cheese, 50 grams Butter, 250 grams Confectioner’s Sugar, two tsp of ground cinnamon, and a pinch of salt.
Before I add the frosting to the cookies, I place everything in the fridge for 15 minutes to chill. If the cookies are warm the frosting will just run off, and if the frosting is warm, the same will happen.
Pumpkin Cookies With Cinnamon Cream Cheese Frosting
- Baking Tray
- Hand/Stand Mixer (optional, but recommended)
- 350 grams Flour AP is fine
- 1 tbsp Cinnamon ground
- 1 tbsp Vanilla Sugar can sub 1/2 tbsp Bourbon Vanilla Extract in with wet ingredients instead if you prefer.
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Ginger ground
- 1 tsp Cardamom ground
- 1 tsp Salt
- 1/2 tsp Nutmeg
- 125 grams Butter unsalted
- 300 grams Sugar granulated
- 250 grams Pumpkin Puree homemade is best
- 1 large Egg
Cream Cheese Frosting
- 125 grams Cream Cheese
- 250 grams Confectioner's Sugar
- 50 grams Butter
- 2 tsp Cinnamon ground
- 1 pinch Salt
- Add all the frosting ingredients to a cup/bowl and whisk until smooth. Place in the fridge to chill.
- In a large mixing bowl prepare the dry ingredients. Add all the dry ingredients and whisk to combine. Set aside.
- In another bowl cream together the butter and sugar. Combine in the pumpkin puree and then finally mix in the egg.
- Mix together the wet and dry ingredients by hand until just combined. Place in the fridge for 10 minutes.
- Set out a baking tray and line it with a silicone mat or parchment paper. Put a tablespoon sized ball of pumpkin cookie dough down spaced decently apart.
- Place the tray in an oven preheated to 180 Celsius on convection for 12 minutes. Remove the tray and let rest on the baking tray for 5 minutes before moving over to a wire rack to cool.
- When the pumpkin cookies are cooled, you can put them into the fridge to chill once they are room temperature. I leave them in there for 10 minutes just to chill them a bit more.
- Spoon over the frosting and spread it around the top of the cookie.