As the leaves change and the air becomes crisp, it's evident that fall has arrived. With this season comes a range of festive treats, but none are quite as synonymous with autumn as the pumpkin.
From pies to lattes, pumpkin is a staple flavor of the season, and these pumpkin cookies with a creamy and indulgent cream cheese frosting are the perfect way to celebrate the warm and cozy vibe of this time of year.
Not only do these Pumpkin Cookies embrace the beloved pumpkin flavor, but the added touch of the tangy and velvety texture of the cream cheese frosting takes them to the next level. Let's dive into this recipe to see how you can create these delectable treats in your own kitchen!
Who doesn't love everything pumpkin flavored during the fall? You can't go wrong with these homemade Pumpkin Pop Tarts and watch everyone get excited over this nostalgic treat without all of the junk and preservatives.
Why Make These Cookies
- It's super easy to make a batch of these cake mix shortcut cookies
- In 40 minutes you'll have soft pumpkin cookies with a homemade light and fluffy cream cheese frosting
- It's an easy recipe to scale to make a few dozen of the best pumpkin cookies
- These cookies are made using pantry staple ingredients- stuff you probably already have in the cupboards
- They're the perfect treat to make during pumpkin season
Grab all the info on these ingredients in the recipe card at the bottom of the post.
- spice cake mix
- pumpkin puree
- vanilla extract
- pumpkin spice mix
- cream cheese
- powdered sugar
- Pumpkin spice mix
How to Make Pumpkin Cookies with Cream Cheese Frosting
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine all the cookie ingredients with a spoon, being careful not to over-mix.
Use a medium-sized cookie scoop to scoop dough onto the prepared cookie sheet, spacing them 2 inches apart. Do not flatten the cookies.
Bake for 15 minutes or until cooked through. You'll know they're done when they bounce back slightly when touched.
Once they're out of the oven, allow them to cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack.
For the frosting, use a medium-sized bowl to combine all ingredients. Mix on medium speed with a mixer for 6-8 minutes or until the frosting is creamy and fluffy.
Spoon a dollop of the frosting onto each cooled cookie, then use the back of the spoon to spread it evenly.
To finish it off, sprinkle with a dash of pumpkin spice mix!
Once the cookies have been frosted, transfer them to a sealed container or airtight plastic bag. This will prevent them from going soggy and help to keep their freshness.
The cookies can be stored in the refrigerator for up to five days, or at room temperature for up to two days.
If needing to store the entire batch, you need to store them in a single layer, otherwise you risk mushing the frosting with the rest of the cookies.
You could try using a piece of parchment paper in between layers of cookies, but you'll probably end up messing the frosting up on the lower layer of cookies.
For best results, store in multiple containers if needed.
Can I freeze pumpkin cookie dough?
Yes, you can freeze uncooked pumpkin cookie dough. It should be stored in an airtight container for up to three months.
To bake the cookies, take them out of the freezer and leave them at room temperature until thawed. You may have to adjust the baking time slightly, as colder dough may need more time in the oven to cook thoroughly.
Can I make a sweeter frosting?
For a sweeter frosting, increase the quantity of powdered sugar. Start with one tablespoon and gradually add more until you achieve the desired level of sweetness.
Tips and Variations
- If reusing your cookie sheet for multiple rounds of baking, try freezing your cookie sheet for 2-3 minutes before each round. Hot or warm sheets can ruin your cookies - you need a not hot surface to get them perfect!
- For a lighter and airier frosting for these easy pumpkin cookies, beat the frosting for 6-8 minutes. Always keep an eye on the frosting as it mixes in the bowl of a stand mixer or with your hand mixer in your mixing bowl.
- If you don't have pumpkin pie spice, you can make your own creation for these delicious pumpkin cookies. The easiest way to make your own is to try mixing ground cinnamon, nutmeg, ginger, allspice, and cloves. You'll need about equal parts of each ingredient, taste test until you find the perfect combo for the perfect fall cookie.
- Add some extra cinnamon to your frosting to make a cinnamon cream cheese frosting.
- For the perfect pumpkin chocolate combo, add some chocolate chips to your pumpkin cookie batter for some festive pumpkin chocolate chip cookies.
- Ensure that you're using pumpkin purée and not pumpkin pie filling, you'll end up with much different results if you use the wrong kind.
- Be sure to use softened cream cheese, it is easier to mix together for the cream cheese icing.
Do these sound like some yummy cookies to you with all the warm fall spices? I know they're super easy to make and are great to take to any gatherings or holiday parties like Thanksgiving or Halloween get togethers when you're asked to bring some pumpkin desserts.
So, grab all the pumpkin goodness and ingredients and make a batch of pumpkin cake mix cookies with the most decadent, creamy and light homemade cream cheese frosting with some yummy pumpkin spice flavors on top!
- 15.25 ounces spice cake mix box
- 15 ounces pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin spice mix
- ½ teaspoon cinnamon
- 8 ounces cream cheese softened at room temperature
- 1 cup powdered sugar
- 4 ounces butter softened at room temperature, ½ of a stick
- ½ teaspoon vanilla
- Pumpkin spice mix
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine all the cookie ingredients with a spoon, being careful not to over-mix.
- Use a medium-sized cookie scoop to scoop dough onto the prepared cookie sheet, spacing them 2 inches apart. Do not flatten the cookies.
- Bake for 15 minutes or until cooked through. You'll know they're done when they bounce back slightly when touched.
- Once they're out of the oven, allow them to cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack.
- For the frosting, use a medium-sized bowl to combine all ingredients. Mix on medium speed with a mixer for 6-8 minutes or until the frosting is creamy and fluffy.
- Spoon a dollop of the frosting onto each cooled cookie, then use the back of the spoon to spread it evenly.
- To finish it off, sprinkle with a dash of pumpkin spice mix!