Spiced Pumpkin Dream Cookies with Cream Cheese Cloud

Recipe Introduction

Quick Hook

Fancy a little bit of autumn in every bite? Let's dive into this amazing pumpkin cookie recipe . Honestly, is there anything better than a soft, spiced cookie on a chilly day? It’s pure comfort food!

Brief Overview

These homemade pumpkin cookies have a little bit of american charm. i am talking about soft, melt-in-your-mouth moments. they're moderately tricky and take about an hour-ish, give or take a bit.

This pumpkin cookie recipe makes around 24 cookies. perfect for sharing or a weekend treat.

Main Benefits

Want a guilt-free treat? Pumpkin’s packed with Vitamin A. These are perfect for a cozy autumn gathering. You know? These pumpkin spice cookies are special because they taste amazing!

Spiced Pumpkin Dream Cookies with Cream Cheese Cloud Recipe Card

0.0 / 5 (0 Review)

Preparation time:55 Mins

Cooking time:15 Mins

Servings:24 cookies

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed light brown sugar
• 1 large egg (approx. 50g)
• 1 teaspoon pure vanilla extract (5 ml)
• 1 cup (245g) canned pumpkin puree (not pumpkin pie filling!)
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking soda (5 ml)
• 1 teaspoon ground cinnamon (5 ml)
• ½ teaspoon ground nutmeg (2.5 ml)
• ¼ teaspoon ground cloves (1.25 ml)
• ½ teaspoon salt (2.5 ml)
• 8 ounces (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract (5 ml)
• 2-4 tablespoons milk or cream (30-60 ml)

Instructions:

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract. Then, mix in the pumpkin puree until well combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Cover the dough and refrigerate for at least 30 minutes to prevent spreading. This step is crucial!
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Use an ice cream scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
• Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. Look for a slight golden brown colour around the edges.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.
• While the cookies are cooling, beat together the softened cream cheese and butter until smooth.
• Gradually add the sifted powdered sugar and vanilla extract, beating until light and fluffy. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
• Once the cookies are completely cool, frost them generously with the cream cheese frosting. Enjoy immediately, or store in an airtight container in the refrigerator. Find the best pumpkin cookie recipe here!

Nutrition Facts

Calories:220 calories

Fat:12g

Fiber:2g

Recipe Info

Category:Dessert

Cuisine:American

Let's Talk About Those Ingredients

To nail these amazing soft cookies with cream cheese frosting, you need:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (245g) canned pumpkin puree
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

Cream Cheese Heaven

For that dreamy frosting:

• 8 ounces (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2-4 tablespoons milk or cream

Get Your Gear Sorted

You'll need a mixer, bowls, measuring stuff, cookie sheets, parchment paper, and a cooling rack. Maybe an ice cream scoop, if you are fancy!

This easy pumpkin cookie recipe will be epic. Trust me!

Let's Get Baking: The Process

First, cream the butter and sugars. seriously, get it light and fluffy. then, add the egg, vanilla, and pumpkin. whisk the dry stuff, then mix it all together.

Chill that dough for at least 30 minutes ! this is key. preheat your oven to 350° f ( 175° c) .

Scoop and bake for 12- 15 minutes. let them cool completely before frosting.

Alright, let's talk ingredients and kit for this cracking pumpkin cookie recipe . honestly, it's all pretty straightforward, nothing too fancy, promise.

We're going for spiced pumpkin cookies with cream cheese frosting that are just perfect . like a warm hug on a cold day, innit?

Gear Up: Essential Tools

Right, first things first, the basics. you'll need a stand mixer (if you're feeling posh) or a hand mixer (totally does the job, i swear).

Large mixing bowls are a must. don't forget your measuring cups and spoons; gotta be precise! cookie sheets are obviously essential, and i highly recommend lining them with parchment paper or those silicone baking mats.

It makes cleanup a breeze. a wire cooling rack is also key. an ice cream scoop is optional, but great for uniform cookies.

Seasoning Sensations and Sweet Swaps

This recipe uses a blend of cinnamon, nutmeg, and cloves. this gives that classic autumn vibe. feel free to tweak the amounts to your liking.

Want a bit more warmth? add a pinch of ginger. if you don’t have cloves, allspice will do the trick in a pinch.

Cookie Ingredients: What You Need

Alright, here's the lowdown on the bits you'll chuck in the bowl.

• Butter: 1 cup ( 226g ) unsalted, softened. Super important it's soft for creaming
• Granulated Sugar: 1 cup ( 200g )
• Light Brown Sugar: 1 cup ( 220g ) packed
• Egg: 1 large (approx. 50g )
• Vanilla Extract: 1 teaspoon ( 5 ml )
• Pumpkin Puree: 1 cup ( 245g ) canned (not pie filling!) This one's really important, lads !
• All-Purpose Flour: 2 ½ cups ( 315g )
• Baking Soda: 1 teaspoon ( 5 ml )
• Cinnamon: 1 teaspoon ( 5 ml ) ground
• Nutmeg: ½ teaspoon ( 2.5 ml ) ground
• Cloves: ¼ teaspoon ( 1.25 ml ) ground
• Salt: ½ teaspoon ( 2.5 ml )

Frosting Fancies

Okay, so for the cream cheese cloud, you'll need:

• Cream cheese: 8 ounces ( 226g ), softened
• Unsalted butter: ½ cup ( 113g ), softened
• Powdered sugar: 3-4 cups ( 360-480g ), sifted. Sifted is key, trust me!
• Vanilla extract: 1 teaspoon ( 5 ml )
• Milk or cream: 2-4 tablespoons ( 30-60 ml )

Remember when i made these cookies for the first time? honestly, i forgot to soften the butter. total disaster! the dough was lumpy, and i nearly threw the whole lot in the bin.

Thankfully, i persevered. so learn from my mistakes, yeah?

Honestly, though, easy pumpkin cookie recipe are the best. there is a lot of demand of soft pumpkin chocolate chip cookies but let's make some basic pumpkin choc chip cookies recipes first and then we can start experimenting.

Pumpkin spice cookies are my guilty pleasure, especially in the autumn. A great way to kick off the fall baking recipes!

Let's Get Baking: My Spiced Pumpkin Dream Cookies Adventure

Right then, fancy baking something utterly delicious? today, we're diving headfirst into the wonderful world of pumpkin cookies from scratch .

Honestly, if you're after fall baking recipes , look no further. these spiced pumpkin cookies with cream cheese frosting are seriously good.

This easy pumpkin cookie recipe will quickly become your go-to. these are better than anything you could buy in the shops.

Prep Steps: Your Mise en Place Mission

First things first, let's get organised, shall we? this is called mise en place , or "everything in its place" it sounds fancy.

Honestly, all it means is get everything measured out. soften 1 cup ( 226g ) of butter and 8 ounces (226g) of cream cheese.

It helps the mixing process. next, measure out the spices. you'll need cinnamon, nutmeg, and cloves. safety reminder: don't let little ones near the oven without supervision.

Hot surfaces are no joke .

Step-by-Step: From Bowl to Bliss

Alright, let's get baking!

1. Cream together softened butter, 1 cup (200g) of granulated sugar, and 1 cup (220g) packed light brown sugar. Do it until it's light and fluffy.
2. Beat in 1 large egg and 1 teaspoon of vanilla extract. Next, mix in 1 cup (245g) pumpkin puree.
3. Whisk together 2 ½ cups (315g) flour, 1 teaspoon baking soda, cinnamon, nutmeg, cloves, and ½ teaspoon salt.
4. Gradually add the dry ingredients to the wet. Mix until just combined.
5. Chill that dough for at least 30 minutes . This is super important. It stops them spreading like mad in the oven!
6. Preheat your oven to 350° F ( 175° C) . Line baking sheets with parchment.
7. Scoop dough onto sheets. Bake for 12- 15 minutes . Look for slightly golden edges .
8. Cool on a wire rack. Get them completely cold before frosting.

Pro Tips: Secrets to Success

Don't overmix the dough. it makes the cookies tough. if you've ever bitten into a cookie that feels like rubber.

You know? you overmixed the dough. it also benefits the overall soft pumpkin chocolate chip cookies experience.

Chill the dough properly. It prevents spreading. Nobody wants flat, sad cookies!

Common mistake: overbaking. They should be slightly soft in the center. They'll firm up as they cool. This will greatly enhance the Chewy pumpkin cookies experience.

Make-ahead option: The dough can be made a day ahead. Just keep it in the fridge. You can get the pumpkin choc chip cookies recipes down the line!

Recipe Notes for Your Pumpkin Cookie Recipe

Alright, let's chat about making these pumpkin spice cookies even better! these are more than just any pumpkin cookie recipe , they're a hug in cookie form.

Honestly, nailing a chewy pumpkin cookie is all about the details. so, let’s get into it!

Serving Suggestions: Show 'Em Off!

Okay, presentation matters! I'm always thinking about how to make my baked goods look extra special.

These cookies are gorgeous. Dust them lightly with icing sugar. For a fancy touch, swirl the cream cheese frosting artistically. Serve them on a pretty plate!

A glass of cold milk or a mug of hot chocolate? Classic! Try a spiced latte. Or a crisp apple cider. It's the ultimate fall pairing, innit?

Storage Tips: Keeping the Magic Alive

Leftovers? What leftovers? Just kidding!

Keep these soft pumpkin chocolate chip cookies in an airtight container. They'll happily sit in the fridge for up to three days. No worries, they still taste great!

Want to freeze them? Absolutely! Freeze unfrosted cookies for up to two months. When you fancy one, defrost completely. Then frost and enjoy.

Reheating is simple. A few seconds in the microwave does the trick. Makes them all warm and gooey again.

Variations: Let's Get Creative!

Want to put your own spin on these? Go for it!

For a gluten-free version, use a gluten-free all-purpose flour blend. For a dairy-free pumpkin choc chip cookies recipe , switch to vegan butter and cream cheese. Easy peasy!

Seasonal swap? Use butternut squash puree instead of pumpkin. Adds a slightly different sweetness. Delicious too, you know? This is how to enjoy fall baking recipes .

Nutrition Basics: A Little Treat

Let's be real: these are cookies. They're a treat. Not a health food. I have to put that out there.

Each cookie is around 220 calories. They've got some fat, some sugar. Everything in moderation, right?

But pumpkin is a good source of vitamin A. And the spices are good for you too, honestly. So, it’s not all bad!

These homemade pumpkin cookies are a joy to bake and eat. I hope you find a reason to celebrate with them, either from scratch or as a quick dessert. Happy baking, darlings!