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The Ultimate Guide to Making 7 Pumpkin Cookies with Cream Cheese Icing

Welcome to the delightful world of pumpkin cookies! If you’re a fan of the warm, comforting flavors of fall, you’re in for a treat. In this ultimate guide, we’re going to explore not just one, but seven incredible pumpkin cookie recipes, each paired with a creamy, dreamy cream cheese icing. Get ready to embark on a baking adventure that will leave your taste buds dancing with joy.

Why Pumpkin Cookies?

Before we dive into the recipes, let’s talk about why pumpkin cookies are such a beloved treat, especially during the fall season. Pumpkin, with its earthy sweetness and vibrant orange color, is a symbol of autumn. It brings a cozy, comforting feeling that’s perfect for cooler weather. But there’s more to pumpkin cookies than just seasonal appeal.

The Versatility of Pumpkin – Pumpkin is a versatile ingredient that can be used in both sweet and savory dishes. In baking, it adds moisture and a subtle sweetness that’s hard to resist. Plus, it’s packed with vitamins and minerals, making it a healthier choice compared to some other ingredients.

The Creamy Cream Cheese Icing – And then there’s the cream cheese icing. Oh, that velvety, tangy goodness that pairs so perfectly with the warm spices of pumpkin cookies. It’s the icing on the cake, or rather, the icing on the cookie, that takes these treats to a whole new level.

Now that we’ve set the stage, let’s roll up our sleeves and start baking these seven scrumptious pumpkin cookie recipes.

Ingredients Overview – Before we jump into the recipes, let’s take a quick look at the key ingredients you’ll need for all seven variations. Here’s a handy table to keep things simple:

Common Ingredients	Recipe-Specific Ingredients
Canned Pumpkin Puree	Chocolate Chips (for Recipe 2)
All-Purpose Flour	Rolled Oats (for Recipe 3)
Granulated Sugar	Chopped Pecans (for Recipe 4)
Brown Sugar	Dried Cranberries (for Recipe 5)
Butter	White Chocolate Chips (for Recipe 6)
Eggs	Maple Syrup (for Recipe 7)
Vanilla Extract

Now that you’ve got the basics, let’s dive into each recipe, one by one.

Recipe 1: Classic Pumpkin Spice Cookies

Classic Pumpkin Spice Cookies

Introduction – When the air turns crisp and leaves begin to fall, it’s time to welcome the warm and cozy flavors of autumn. Classic Pumpkin Spice Cookies are the perfect treat to capture the essence of the season. These soft, cake-like cookies are infused with aromatic spices and the comforting taste of pumpkin. Get ready to embark on a culinary journey that will fill your home with the delightful scent of fall.

Ingredients

1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

For the Frosting

2 cups powdered sugar
3 tablespoons milk
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract

Directions

Step 1: Prepare the Cookie Dough – In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.

Step 2: Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.

Step 3: Mix Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Be careful not to overmix.

Step 4: Chill the Dough – Cover the cookie dough and refrigerate it for at least 1 hour. Chilling the dough helps it firm up and makes it easier to handle.

Step 5: Preheat the Oven – Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 6: Shape the Cookies – Once the dough is sufficiently chilled, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Step 7: Bake – Bake in the preheated oven for 10-12 minutes or until the cookies are set and the edges start to turn golden. They should be soft and cake-like.

Step 8: Cool the Cookies – Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Step 9: Prepare the Frosting – In a mixing bowl, combine the powdered sugar, melted unsalted butter, milk, and vanilla extract. Mix until you have a smooth and creamy frosting.

Step 10: Frost the Cookies – Once the cookies are completely cool, spread a generous amount of frosting on each cookie using a butter knife or the back of a spoon. You can also drizzle the frosting for a more decorative touch.

Step 11: Enjoy the Taste of Fall! – Allow the frosting to set, and then it’s time to indulge in the warm and comforting flavors of Classic Pumpkin Spice Cookies.

Instructions

Preheat your oven to 350°F (175°C).

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the egg and vanilla extract, mixing well.

In a separate bowl, combine the flour, baking powder, baking soda, salt, and spices.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Drop rounded tablespoons of dough onto a baking sheet.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Humorous Anecdote: I once mistook nutmeg for cinnamon while making these cookies. Let’s just say the result was…unforgettable. Double-check your spices, folks!

Recipe 2: Chocolate Chip Pumpkin Cookies

Introduction – When fall arrives, there’s nothing quite as satisfying as the sweet blend of pumpkin and chocolate. Chocolate Chip Pumpkin Cookies are a delightful treat that combines the warmth of autumn with the irresistible allure of chocolate chips. Soft, chewy, and bursting with flavor, these cookies are a must-have for any seasonal gathering or a cozy evening by the fireplace.

Ingredients

1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup semisweet chocolate chips

Directions

Step 1: Prepare the Cookie Dough – In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.

Step 2: Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.

Step 3: Mix Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.

Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.

Step 4: Chill the Dough – Cover the cookie dough and refrigerate it for at least 30 minutes. Chilling the dough helps it firm up and makes it easier to handle.

Step 5: Preheat the Oven – Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 6: Shape the Cookies – Once the dough is sufficiently chilled, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Step 7: Bake – Bake in the preheated oven for 10-12 minutes or until the cookies are set and the edges start to turn golden. They should be soft and slightly chewy.

Step 8: Cool the Cookies – Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Step 9: Enjoy the Pumpkin-Chocolate Bliss! – Once the cookies are completely cool, serve them up and enjoy the delightful combination of pumpkin and chocolate in each delicious bite.

Instructions

Follow the same steps as in Recipe 1.

Just before adding the dry ingredients, fold in the chocolate chips.

A Sweet Memory: Chocolate chip cookies have a special place in my heart, and adding them to pumpkin cookies? It’s like a match made in dessert heaven!

Recipe 3: Oatmeal Pumpkin Cookies

Introduction – When the crisp air of autumn sets in, it’s time to embrace the flavors of the season. Oatmeal Pumpkin Cookies are a delicious fusion of hearty oats and the comforting taste of pumpkin spice. These cookies are not only a treat for your taste buds but also a warm hug for your soul. Let’s dive into baking these delightful and wholesome cookies that capture the essence of fall.

Ingredients: 1 cup canned pumpkin puree

1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup raisins or chocolate chips (optional)

Directions

Step 1: Prepare the Cookie Dough – In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.

Step 2: Combine Dry Ingredients – In a separate bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.

Step 3: Mix Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.

If desired, fold in raisins or chocolate chips until they are evenly distributed throughout the dough.

Step 4: Chill the Dough – Cover the cookie dough and refrigerate it for at least 30 minutes. Chilling the dough helps it firm up and makes it easier to handle.

Step 5: Preheat the Oven – Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 6: Shape the Cookies – Once the dough is sufficiently chilled, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Step 7: Flatten and Bake – Use a fork or the back of a spoon to gently flatten each cookie, creating a crisscross pattern on top.

Bake in the preheated oven for 10-12 minutes or until the cookies are set and the edges start to turn golden. They should be soft and slightly chewy.

Step 8: Cool the Cookies – Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Step 9: Savor the Taste of Fall! – Once the cookies are completely cool, it’s time to enjoy the comforting and wholesome flavors of Oatmeal Pumpkin Cookies.

Instructions

Proceed with the same instructions as in Recipe 1.

Before adding the dry ingredients, mix in the rolled oats.

Oat-tastic Fun: Oats not only add a lovely texture but also a hint of wholesomeness to these cookies. They’re like the cozy blanket of the cookie world.

Recipe 4: Pecan Pumpkin Cookies

Introduction – Embrace the flavors of fall with these delectable Pecan Pumpkin Cookies. They are a perfect combination of the rich, comforting taste of pumpkin and the delightful crunch of pecans. Soft, moist, and bursting with autumn spices, these cookies are a must-try for anyone looking to capture the essence of the season in a sweet treat. Get ready to indulge in a cookie that’s a true celebration of fall.

Ingredients

1 cup canned pumpkin puree

1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup chopped pecans

Directions

Step 1: Prepare the Cookie Dough – In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.

Step 2: Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.

Step 3: Mix Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.

Gently fold in the chopped pecans until they are evenly distributed throughout the dough.

Step 4: Chill the Dough – Cover the cookie dough and refrigerate it for at least 30 minutes. Chilling the dough helps it firm up and makes it easier to handle.

Step 5: Preheat the Oven – Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 6: Shape the Cookies – Once the dough is sufficiently chilled, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Step 7: Flatten and Bake – Use a fork or the back of a spoon to gently flatten each cookie.

Bake in the preheated oven for 10-12 minutes or until the cookies are set and the edges start to turn golden. They should be soft and slightly chewy.

Step 8: Cool the Cookies – Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Step 9: Enjoy the Fall Flavors! – Once the cookies are completely cool, it’s time to savor the delightful taste of Pecan Pumpkin Cookies.

Instructions

Follow the same steps as in Recipe 1.

Just before incorporating the dry ingredients, gently fold in the chopped pecans.

Pecan Perils: Once, I got a little too enthusiastic with pecans, and my cookies turned into crunchy nut clusters. Lesson learned: moderation is key!

Recipe 5: Cranberry Pumpkin Cookies

Introduction – As the leaves change and the air turns crisp, it’s time to savor the flavors of autumn with Cranberry Pumpkin Cookies. These delightful treats combine the earthy richness of pumpkin with the tart sweetness of cranberries. Soft, moist, and brimming with fall spices, these cookies are the perfect way to embrace the season. Get ready to bake a batch of cookies that will fill your home with the comforting aroma of fall.

Ingredients

1 cup canned pumpkin puree

1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup dried cranberries

Directions

Step 1: Prepare the Cookie Dough – In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.

Step 2: Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.

Step 3: Mix Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.

Gently fold in the dried cranberries until they are evenly distributed throughout the dough.

Step 4: Chill the Dough – Cover the cookie dough and refrigerate it for at least 30 minutes. Chilling the dough helps it firm up and makes it easier to handle.

Step 5: Preheat the Oven – Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 6: Shape the Cookies – Once the dough is sufficiently chilled, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Step 7: Flatten and Bake – Use a fork or the back of a spoon to gently flatten each cookie.

Bake in the preheated oven for 10-12 minutes or until the cookies are set and the edges start to turn golden. They should be soft and slightly chewy.

Step 8: Cool the Cookies – Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Step 9: Savor the Taste of Autumn! – Once the cookies are completely cool, it’s time to enjoy the delightful combination of Cranberry Pumpkin Cookies.

Instructions

Proceed with the same instructions as in Recipe 1.

Right before adding the dry ingredients, mix in the dried cranberries.

Berry Funny Story: Cranberries add a zing to these cookies, and the time I accidentally spilled a bag of cranberries all over my kitchen? Let’s just say it was a berry amusing cleanup.

Recipe 6: White Chocolate Pumpkin Cookies

Introduction – Embrace the cozy flavors of fall with White Chocolate Pumpkin Cookies. These delightful treats combine the creamy sweetness of white chocolate with the warm, comforting taste of pumpkin spice. Soft, chewy, and bursting with autumnal goodness, these cookies are the perfect way to celebrate the season. Get ready to bake a batch that will have your taste buds dancing with delight.

Ingredients:

1 cup canned pumpkin puree

1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup white chocolate chips

Directions

Step 1: Prepare the Cookie Dough – In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.

Step 2: Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.

Step 3: Mix Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.

Gently fold in the white chocolate chips until they are evenly distributed throughout the dough.

Step 4: Chill the Dough – Cover the cookie dough and refrigerate it for at least 30 minutes. Chilling the dough helps it firm up and makes it easier to handle.

Step 5: Preheat the Oven – Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 6: Shape the Cookies – Once the dough is sufficiently chilled, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Step 7: Bake – Bake in the preheated oven for 10-12 minutes or until the cookies are set and the edges start to turn golden. They should be soft and slightly chewy.

Step 8: Cool the Cookies – Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Step 9: Savor the Flavors of Fall! – Once the cookies are completely cool, indulge in the delightful combination of White Chocolate Pumpkin Cookies.

Instructions

Follow the same steps as in Recipe 1.

Just before incorporating the dry ingredients, gently fold in the white chocolate chips.

White Chocolate Wonder: White chocolate is like the elegant cousin of regular chocolate. These cookies are so fancy, they practically wear monocles!

Recipe 7: Maple Glazed Pumpkin Cookies

Introduction – When autumn arrives, there’s nothing quite like the rich, comforting flavor of maple paired with the warmth of pumpkin spice. Maple Glazed Pumpkin Cookies are a delightful treat that combines these beloved fall flavors into a single delectable bite. Soft, cake-like cookies with a luscious maple glaze – these cookies are the epitome of cozy comfort during the season. Get ready to bake and savor the taste of fall.

Ingredients

For the Cookies: 1 cup canned pumpkin puree

1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

For the Maple Glaze

1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons milk
1/2 teaspoon vanilla extract