Pumpkin Cookies with cream cheese frosting- A delicious, moist & cake-like pumpkin cookie recipe. Simple ingredients likely already in your cupboard- flour, pumpkin purée, sugar, vanilla, cream cheese, butter, and so on. These taste perfect with your favorite fall coffee and are egg free, too.
Simple Ingredients for Pumpkin Cookies with cream cheese
Flour: all purpose flour works just fine, or try a different blend of flour if you wish.
Soda, salt, baking powder: things you already have stuck away in the pantry.
Vanilla, butter, pumpkin purée: plain pumpkin purée, any kind of vanilla. You could replace 1 cup of butter with 7/8 cup oil, but the texture could be different.
White chocolate Chips: do not use regular chocolate chips, only white chocolate or a fall-flavored alternative to white. Sometimes, I cut down the amount of chips in the recipe to 1-1/4 cups instead of a whole bag. Just depends on your preference.
Frosting: an easy cream cheese frosting of light or regular cream cheese, powdered sugar, butter & vanilla.
How to make these pumpkin cookies + variations
These are a simple, beginner level
cookie.
- In mixing bowl beat butter and sugar together.
- Add remaining wet ingredients.
- add mix in all dry cookie ingredients except chocolate.
- add chocolate chips. Bake!
- Frosting: beat softened butter and softened cream cheese together- add vanilla and then powdered sugar. Frost on cool cookies.
substitutions or variations – pumpkin cookies with cream cheese frosting
- This recipe makes a super soft cake-like cookie. It is a great candidate for a whoopie pie! Double the cream cheese recipe and use 2 cookies to form a sandwich with a cream cheese middle- all good!
- frost and add your favorite crushed nut or sprinkle on top before frosting dries.
Pumpkin Cookie Storage instructions
cool and store in air tight container for up to 5 days for best freshness.
can you freeze pumpkin cookies? YES- a great recipe to freeze. Just cool and freeze in air tight container for up to 3 months. Do not layer the cookies unless flash frozen as they will stick because of frosting.
Good friends are the best recipe influencers
this pumpkin cookie with cream cheese frosting recipe came from my old co-worker and good friend Betty! That is one thing I miss about work- sharing goodies with everyone and exchanging recipes.
The funny story behind this pumpkin cookie recipe- Betty didn’t really like the cookies. She was going to throw them away instead of share them with us. We ALL told her No these were sooo good!! She was surprised.
Where it all began- white chocolate Pumpkin Cookies with cream cheese were my first ever instagram recipe.
White chocolate pumpkin cookies were also the first recipe I shared, nearly a year ago, on my recipe instagram page. They deserved a permanent spot on the blog. My how time flies!
If you like white chocolate pumpkin cookies, try these recipes!
Another excellent pumpkin recipe is my Pumpkin Chili!
Another fall dessert recipe is this maple apple bar recipe, or chocolate sweetened condensed milk bar. Protein Banana Bread is a great fall recipe, too.
White lasagna with bacon and sausage is a great comfort food in the fall. Muffin tin meatballs is another great recipe.
Follow ‘Recipes from French Creek’ on Facebook, Instagram or Pinterest for more recipe inspiration!
Comment, rate or share on your social if you try any of my recipes..be sure to tag me! Enjoy!
Pumpkin Cookies with Cream Cheese Frosting – Egg Free!
Equipment
- 1 mixing bowl/mixer
- measuring cups
Ingredients
- 4 cups all purpose flour
- 1 15 oz can pumpkin puree
- 1 cup butter softened
- 2 cups white sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 12 oz package white chocolate chips
Cream Cheese Frosting
- 1 8 oz cream cheese softened can use light
- 1/2 cup butter, softened
- 2 tsp vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 F.beat eggs & sugar together until fluffy. Add vanilla, pumpkin purée & mix well.
- In a separate bowl, mix all dry ingredients. Then add the dry ingredients slowly to wet ingredients. Lastly, add white chocolate chips & hand mix into the batter.
- use a medium size cookie scoop, or a tablespoon, to spoon the cookies onto a cookie sheet. Bake for 10-12 minutes at 350 F.
Frosting
- Beat together the cream cheese & butter. Then add vanilla. Slowly start adding the powdered sugar. Once mixed well & light & fluffy; frost on cooled cookies.
Notes
Freeze: cool and freeze up to 3 months in an air tight, freezer safe, container. nutrition info is an estimate and will vary.
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