Pumpkin Spice Cookies with Cream Cheese Frosting

Recipe for Pumpkin Spice Cookies with Cream Cheese Icing

After what feels to me like years of waiting, Autumn is finally here!!  I adore Fall; the cozy sweaters, crisp air, flame-colored leaves, boots, spicy candles, and pumpkin everything.  These Pumpkin Spice Cookies are one of my favorite pumpkin recipes, both for the amazing, Autumn-filled taste and the memories attached.  The first time I made these cookies was when my husband and I were dating.  He had planned an outing for us and wouldn’t tell me anything about it.  I offered to make a picnic for us, and baked these cookies.  As it turned out, he took me for a drive in the gorgeous Wisconsin colors (Wisconsin may be known for its frigid winters, but its Fall colors are just awe-inspiring.  It’s really become my favorite place to be in the Fall), and then we stopped at a corn maze where we wandered around until it was dark and we wondered if we’d be stuck forever.  In the end we found the side of the maze and escaped through the wall.  Ha!

But back to cookies—these were a smashing hit with my then-boyfriend (or maybe he just thought he had to rave about them since it was the first thing I’d ever baked for him??)  I’ve made some adjustments over the years since then, but every time I make them I know Autumn has officially arrived, along with a sweet trip down memory lane.  Enjoy!

Pumpkin Spice Cookies with Cream Cheese Frosting

  • 1 c White Sugar
  • 1 c Brown Sugar, packed
  • 1 1/8 c Butter (2 sticks plus 2 Tablespoons)
  • 1 ½ tsp Vanilla
  • ¾ c Pumpkin
  • 3 Eggs
  • 3 ½ c Flour
  • 1 ½ t Baking Soda
  • 1 t Cinnamon
  • 1 t Pumpkin Pie Spice
  • ¾ t Salt

Cream Cheese Frosting:

  • 4 oz Cream Cheese, softened
  • ¼ c Butter
  • ½ tsp Vanilla
  • 1 ½ tsp Milk
  • 2 c Powdered Sugar

Heat oven to 375°F.   (I always forget this step at the beginning….) In large bowl, beat white sugar, brown sugar, butter and vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended.

Someday these pictures will display a beautiful stand mixer with lots of gadgets.  Today is not that day.

Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

Time to point out one of my favorite kitchen gadgets ever – my amazing measuring spoons.  Since the recipe has already called for vanilla, usually I’d have to wash my measuring spoons before I could add the spices.  This wouldn’t be a big deal, except that I’m usually baking at a frantic pace while Little Bear naps, so every minute spent washing teaspoons is one minute closer to having an awake toddler tearing through the house while I try to bake.  The solution?  These!

Two sided measuring spoons!!

As you can see, the round side still has traces of vanilla in it, but no washing required! The side for dry ingredients is oval shaped, which makes it easy to fit into all my tiny spice jars. Not only that….

How awesome is this?!

They stack together and are magnetic, so they stay together!! So, no more octopus of measuring spoons taking up half my drawer. Has anything so simple ever been so brilliant??  If you now realize your kitchen will not be complete without this brilliant invention, you can get your own set here.

Alright, back to the dry ingredients   Most recipes recommend mixing the dry ingredients together before adding to the wet.  This is a great idea, unless you have a teeny tiny kitchen with barely enough counter space to hold one bowl, let alone extra bowls for mixing other ingredients.  Still, I don’t want all the salt to end up in one cookie, so this is my solution:

Add the cinnamon (or salt, baking soda, etc) to the cup of flour, then….

Use the measuring spoon to mix it right in the measuring cup. Hold it over the bowl so any that spills falls right in, and when it’s thoroughly mixed, dump it in. Do this with the other cups of flour and salt/baking soda/etc. No extra bowls to clean!

When all ingredients have been added, drop dough in heaping tablespoons onto ungreased baking sheets.

These will spread a fair bit, so don’t make them too big.

Bake for 10-12 minutes.  Ovens vary A LOT, so be sure to check them.  Another of my favorite kitchen gadgets is an in-oven thermometer.  I discovered my oven heats about 10 degrees too cool, so I always have to turn the dial up a bit to get it to the temperature I need.  If you’ve been frustrated by under or over baked things, chances are it’s not you, it’s your oven!  Get a thermometer and check!

Remove to cooling racks and allow to cool completely. Like I mentioned, my kitchen is teeny tiny (like, REALLY teeny tiny).  These stackable cooling racks are AWESOME:

Stackable cooling racks

These cookies would be great just as is; they are soft, cakey, and full of Fall.  But, to take them to Amazing you need the cream cheese frosting:

In separate bowl, combine the cream cheese, butter, vanilla, and milk and beat on high speed until combined.  Slowly add powdered sugar and mix on low speed until combined, then on high until smooth.  I love this frosting so I frost liberally; if you want a lot of it, you can double the recipe, or just add a bit more of each ingredient.  Frosting isn’t an exact science; you can play with it until it’s the consistency you prefer.

And then, voila!  Autumn in a cookie!  Hope you love these as much as I do!

Pumpkin Spice Cookies with Cream Cheese Icing

Pumpkin Spice Cookies with Cream Cheese Frosting

  • 1 c White Sugar
  • 1 c Brown Sugar, packed
  • 1 1/8 c Butter (2 sticks plus 2 Tablespoons)
  • 1 ½ tsp Vanilla
  • ¾ c Pumpkin
  • 3 Eggs
  • 3 ½ c Flour
  • 1 ½ t Baking Soda
  • 1 t Cinnamon
  • 1 t Pumpkin Pie Spice
  • ¾ t Salt

Cream Cheese Frosting:

  • 4 oz Cream Cheese, softened
  • ¼ c Butter
  • ½ tsp Vanilla
  • 1 ½ tsp Milk
  • 2 c Powdered Sugar

Heat oven to 375°F.   In large bowl, beat white sugar, brown sugar, butter and vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended.  Beat in pumpkin and eggs until well mixed. Mix flour, baking soda, cinnamon and salt together.  Add to pumpkin mixture and beat on low speed until combined.  Drop dough in heaping tablespoons onto ungreased baking sheets.  Bake for 10-12 minutes, remove to cooling racks and allow to cool completely.

Frosting: In separate bowl, combine the cream cheese, butter, vanilla, and milk and beat on high speed until combined.  Slowly add powdered sugar and mix on low speed until combined, then on high speed until smooth.  Frost liberally and enjoy!

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