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Pumpkin Cream Cheese Cookies

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Pumpkin Cream Cheese Cookies are so soft and delicious! Pumpkin and cream cheese go together so well and with the spices of the season, they make a great fall cookie.

Pumpkin Cream Cheese Cookies
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I love soft, pillowy cookies and these pumpkin cookies definitely fit that description. The cream cheese in the cookie gives it that great flavor and texture. Then you have all those great fall spices: cinnamon, cloves, nutmeg, and ginger that compliment pumpkin so well.

How to Make Pumpkin Cream Cheese Cookies

You start with butter, cream cheese, and pumpkin.

Butter, Cream Cheese, and Pumpkin Puree

In your mixer bowl, you’ll beat those ingredients together until smooth.

Adding the sugar

Then you add your sugar and then beat on medium speed for a few minutes.

While the mixer is going you’ll put together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Whisk dry ingredients together.

Whisk the dry ingredients together.

Add egg to wet ingredients

Add an egg to the mixer and mix until it’s combined.

Add half dry ingredients

Then add half of the dry ingredients to the mixer bowl and mix on low speed until mostly combined.

Add remainder of dry ingredients

Add remainder of dry ingredients and mix well, scraping down the sides with a spatula to make sure it’s well combined.

pumpkin cream cheese cookie batter

Once the batter is well mixed, you want to refrigerate the batter for at least four hours. I just keep it in the mixer bowl and cover it with plastic wrap.

Pumpkin Cream Cheese Cookie batter ready to bake

After 4 hours, preheat your oven to 350 degrees F and scoop a large teaspoonful of the batter into your hands and roll it. You want the batter to be about a 1″ ball. Place the cookie batter on a parchment-lined cookie sheet about 2 inches apart.

Baked Pumpkin Cream Cheese Cookies

After the cookies have cooled completely you can drizzle some icing on top of the cookies.

Drizzle on top of Pumpkin Cream Cheese Cookies

So beautiful and ready to eat! Once the drizzle has dried and you can store it in an air-tight container for up to a week.

Iced Pumpkin Cream Cheese Cookies

Pumpkin Cream Cheese Cookies

Pumpkin Cream Cheese Cookies are so soft and delicious! Pumpkin and cream cheese go together so well and with the spices of the season, they make a great fall cookie.
Print Recipe
Prep Time:10 mins
Cook Time:20 mins
Refrigerate:4 hrs
Total Time:4 hrs 30 mins

Equipment

  • mixer
  • Parchment-lined cookie sheet
  • Oven

Ingredients

  • ½ cup butter softened
  • 4 ounces cream cheese softened
  • ½ cup pumpkin puree
  • 1 cup sugar
  • 1 egg
  • 2 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Icing

  • ½ cup powdered sugar
  • 1 tsp milk

Instructions

  • In a mixing bowl, add the softened butter and cream cheese, and the pumpkin puree. Mix on low until combined.
  • Add the sugar. Beat on medium speed for 3 minutes.
  • Add the egg. Mix on low until combined.
  • In a separate bowl, add the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Whisk together until even dispered.
  • Add half of the dry ingredients to the mixer bowl. Turn on low and slowly combine.
  • Add the rest of the dry ingredients. Turn on low and mix until combined.
  • Cover mixer bowl with plastic wrap and refrigerate dough for at least 4 hours.
  • After 4 hours, preheat oven to 350 and remove dough from fridge.
  • Scoop the dough into your hand to form one-inch balls.
  • Place the balls onto a parchment lined baking sheet about 2 inches apart.
  • Bake for about 20 minutes until the edges are just starting to brown. Let cool on baking sheet for 5 minutes before moving to a cooling rack.
  • Icing
  • Use a fork to mix together the powdered sugar and milk until smooth and thick.
  • I use a fork to drizzle the icing on top of the cookies. Just move the fork in a back in forth motion until you get the icing coverage you want.

Notes

Serve the cookies immediately or store in an air-tight container for up to a week.
Course: Dessert, Snack
Cuisine: American
Keyword: cookie, cream cheese, pumpkin
Servings: 20 cookies
Cost: $10

I hope you get a chance to try these Pumpkin Cream Cheese Cookies soon. Here are some other cream cheese desserts you might like to try as well.

Cream Cheese Cookies

Cherry Cream Cheese Thumbprints
Cherry Cream Cheese Thumbprint Cookies are a creamy and delicious cookie with that great combo of cherry and cream cheese.
Check out this recipe
Cherry Cream Cheese Thumbprint Cookies
Strawberry Lemon Cream Cheese Cookies
A delicious cream cheese cookie with a light lemon flavor filled with a strawberry jam.
Check out this recipe
Lemon Cream Cheese Cookies
Lemon Cream Cheese Cookies are the best lemon cookie! They are soft and moist with a great light lemon flavor, perfect for summertime!
Check out this recipe
Lemon Cream Cheese Cookies - I think these are the best lemon cookies - soft, moist, with a light lemon flavor. Grab the easy recipe.
Pumpkin Cream Cheese Cookies

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