The Heart of the Kitchen
My kitchen smells like a hug in the fall. It’s all cinnamon and nutmeg. That’s the smell of these pumpkin cookies baking.
I make them every year. My grandson calls them “little pumpkin pillows.” I still laugh at that. They are soft and cakey. They just feel like home. What’s your favorite smell from your kitchen? I’d love to know.
A Little Story About Spice
I once forgot the cloves. The cookies tasted fine. But they missed that deep, warm note. It felt like a song without the bass.
That’s why the spices matter. They aren’t just flavor. They are memory. Cinnamon says “cozy.” Nutmeg says “welcome.” Cloves add a little mystery. Together, they create a feeling. That feeling is the whole point of baking.
Secrets for Soft Cookies
Do not overmix the dough. I say it twice because it’s important. Just stir until you see no more dry flour.
Overmixing makes cookies tough. We want them tender. The pumpkin makes them moist. The gentle mixing keeps them light. Fun fact: The pumpkin also gives them that lovely orange color. No food coloring needed!
The Sugar-Dipped Glass Trick
You’ll flatten the dough with a glass. First, butter the bottom. Then dip it in sugar. Press each mound gently.
The sugar gives the cookie a tiny sparkle. It adds a little crunch, too. It’s my favorite little trick. Do you have a favorite kitchen tool? Mine is this old juice glass. It’s perfect for the job.
The Frosting That Ties It Together
Let the cookies cool completely. This is the hard part! I know you want to frost them right away.
But warm cookies melt frosting. Wait for them. The cream cheese frosting is tangy and sweet. It cuts through the spice. Doesn’t that smell amazing when you mix it? The cool, creamy top with the soft, spiced cookie is magic. It just works.
Sharing the Warmth
I always make a double batch. One for now, one for sharing. Food tastes better when you give it away.
That’s the second reason this matters. The first is the joy of making. The second is the joy of sharing. It connects us. Who will you share your batch with? A neighbor? Your family? Tell me about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 2 1/2 cups | For the Cookies |
| baking powder | 1 teaspoon | For the Cookies |
| baking soda | 1 teaspoon | For the Cookies |
| ground cinnamon | 2 teaspoons | For the Cookies |
| ground nutmeg | 1/2 teaspoon | For the Cookies |
| ground cloves | 1/2 teaspoon | For the Cookies |
| salt | 1/2 teaspoon | For the Cookies |
| unsalted butter, softened | 1/2 cup | For the Cookies |
| granulated sugar | 1 cup | For the Cookies |
| packed brown sugar | 1/2 cup | For the Cookies |
| canned pumpkin purée | 1 1/4 cups | For the Cookies |
| large egg | 1 | For the Cookies |
| vanilla extract | 1 teaspoon | For the Cookies |
| cream cheese, softened | 4 ounces | For the Cream Cheese Frosting |
| confectioners’ sugar | 3/4 cup | For the Cream Cheese Frosting |
| pumpkin pie spice | 1/2 teaspoon | For the Cream Cheese Frosting |
Instructions
Step 1: First, get your oven warming to 350°F. Line your baking sheets with parchment paper. I love this part. It feels like setting the stage for something wonderful. Doesn’t that smell amazing? (Parchment paper saves so much scrubbing later!)
Step 2: Now, whisk all your dry stuff in a big bowl. That’s the flour, baking powder, soda, cinnamon, nutmeg, cloves, and salt. Give it a good stir. This mixes the spices through every single cookie. I still laugh at the time I forgot the baking soda. The cookies were so flat!
Step 3: In another bowl, cream the soft butter with both sugars. Mix until it’s light and fluffy. Then add the pumpkin, egg, and vanilla. Stir it all until it’s smooth. This is the heart of your cookie dough. What’s your favorite part of baking? Share below!
Step 4: Gently mix your dry ingredients into the wet bowl. Don’t stir too much! Just until you see no more flour. (Overmixing makes tough cookies, trust me.) The dough will be soft and lovely. It always reminds me of autumn leaves.
Step 5: Drop dough by spoonfuls on your sheets. Flatten them with a glass dipped in sugar. Bake for about 13-15 minutes. Let them cool completely. Warm cookies make the frosting melt right off. Patience is a kitchen virtue.
Step 6: For the frosting, beat the soft cream cheese with powdered sugar and pumpkin pie spice. Spread it on your cool cookies. Let it set a little before you stack them. Then, find someone to share with immediately.
Creative Twists
Add a handful of chopped pecans right into the dough for a lovely crunch. Roll the cookie edges in cinnamon sugar before you bake them for a sparkly rim. Use a sprinkle of orange zest in the frosting for a bright, sunny flavor. Which one would you try first? Comment below!
Serving & Pairing Ideas
I love serving these on a big platter with some apple slices. The tart apples are so nice with the sweet frosting. For a cozy drink, warm apple cider is perfect. Grown-ups might enjoy a little spiced rum in their cider. It just feels like a holiday hug. Which would you choose tonight?
Keeping Your Pumpkin Cookies Perfect
Let’s talk about keeping these cookies lovely. They stay fresh in a sealed container for three days. The frosting helps keep them soft. You can also freeze them for a sweet treat later.
Freeze the cookies without frosting first. Place them in a single layer on a tray. Once frozen, stack them with parchment paper between layers. This stops them from sticking together. I once frosted cookies before freezing. The frosting got a bit weepy when they thawed.
Thaw frozen cookies on the counter for an hour. You can warm them in a 300°F oven for five minutes. Batch cooking saves so much time during the holidays. It means more time for stories and laughter. Have you ever tried storing it this way? Share below!
Cookie Troubles? Here Are Easy Fixes
Sometimes cookies spread too much in the oven. Your butter might have been too soft. Chill your dough for 30 minutes before baking. This helps them keep their perfect shape.
Your cookies might turn out cakey if you overmix. Stir the dry ingredients in just until combined. I remember when my first batch was like little muffins. I had stirred the dough too much. Getting the texture right matters for that classic cookie feel.
Is your frosting too runny? Your cream cheese was likely too warm. Make sure it is just softened, not melted. Fix it by chilling the bowl for ten minutes. This control gives you confidence in the kitchen. It also makes your frosting taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I make the dough ahead?
A: Absolutely. Keep it covered in the fridge for up to two days. Let it soften a bit before scooping.
Q: What if I don’t have pumpkin pie spice?
A: For the frosting, use 1/4 teaspoon each of cinnamon and nutmeg. It will still be delicious.
Q: Can I double the recipe?
A: You can! Just mix in a very large bowl. You might need to bake in more batches.
Q: Any optional add-ins?
A: A handful of raisins or chopped walnuts is nice. Stir them in at the very end. *Fun fact: The “pumpkin” in cans is usually a type of squash!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these spiced cookies. They always make my kitchen smell like happiness. Baking is about sharing warmth with people you love.
I would be so pleased to hear about your baking day. Tell me all about it in the comments. Have you tried this recipe? Let me know how it went in your home.
Happy cooking!
—Elowen Thorn.
Cream Cheese Frosted Pumpkin Holiday Cookies
Description
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
For the Cookies:
For the Cream Cheese Frosting:
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Ensure the ingredients are well combined and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, approximately 2 to 3 minutes.
- Add the pumpkin purée, egg, and vanilla extract to the butter mixture. Mix on medium speed until smooth and fully combined, scraping down the sides of the bowl as necessary.
- Gradually add the dry ingredients to the wet mixture, stirring by hand or on low speed until just incorporated. Do not overmix to maintain a tender cookie texture.
- Using a heaping tablespoon, drop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. To flatten, lightly butter the bottom of a drinking glass, dip it in granulated sugar, and gently press each dough mound to about 3/4 inch thickness, re-dipping the glass in sugar as needed to prevent sticking.
- Bake in the preheated oven for 13 to 15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Transfer the cookies to a wire rack and allow them to cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar, and pumpkin pie spice together on medium speed until smooth and creamy, approximately 2 minutes.
- Once the cookies have fully cooled, spread or drizzle the cream cheese frosting over the tops of each cookie as desired. Allow the frosting to set before serving.
Notes
- For best results, ensure all ingredients (butter, egg, cream cheese) are at room temperature before starting. Store frosted cookies in the refrigerator.