There are moments in life that feel like a warm embrace, and for me, baking these pumpkin cookies is one of them. Growing up in a small Louisiana town, autumn was a brief affair, but the smell of pumpkin spice always made it feel eternal. These Pumpkin Cookies with Cream Cheese Frosting are more than just a treat; they are a reminder of afternoons spent in my grandmother’s kitchen, where laughter mixed with the aroma of freshly baked goods. Now, nestled in the vibrant heart of New Orleans, I find solace in recreating those memories. This recipe is my way of bringing the coziness of fall into my home, and I hope it does the same for you.

Why You’ll Absolutely Love This Recipe

• It’s like capturing autumn in a bite—soft, warmly spiced, and comforting.
• The cream cheese frosting adds a delightful tang that complements the sweetness of the pumpkin perfectly.
• The recipe is simple enough to let the kids join in, making it a family affair.
• These cookies are perfect for sharing, turning any gathering into a celebration of flavors and friendship.
• They stay soft and delicious, making them a perfect treat for days after baking (if they last that long!).

Simple Ingredients for a Delicious Treat

In my kitchen, the best recipes are those that use simple, honest ingredients. For these cookies, you’ll need pantry staples like all-purpose flour, baking powder, and sugar. The real stars here are the pumpkin puree and pumpkin pie spice, which bring that signature autumn flavor. And let’s not forget the cream cheese, a staple in Cream Cheese Desserts that makes the frosting irresistibly creamy.

I’ve always believed that using room temperature ingredients, like butter and eggs, makes all the difference. It helps everything blend smoothly, creating a cookie that’s tender and fluffy. You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is where the magic begins. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This is your dry mix, the backbone of your cookie.

In a large bowl, cream the butter, granulated sugar, and brown sugar until they’re light and fluffy, about 3 minutes. This step always reminds me of my grandmother’s patience, teaching me that good things take time. Add in the pumpkin puree, egg, and vanilla, mixing until everything is smooth and well combined.

Gradually add the dry ingredients to the wet, mixing just until combined. You don’t want to overwork the dough—just enough to bring everything together. Use a medium cookie scoop to place the dough onto your prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 13–15 minutes until they’re set and fluffy. Once out of the oven, let them cool on a wire rack. This is when your kitchen will smell like a cozy autumn afternoon.

A Few of My Favorite Tips

Here’s a little secret: I like to sprinkle a touch of extra pumpkin pie spice on the frosting before serving. It adds a visual flair and an extra hint of spice. Also, make sure your cream cheese is softened before making the frosting—this ensures it’s smooth and luscious.

How I Like to Serve This

These cookies are a joy to serve with a hot cup of coffee or a glass of cold milk. They’re perfect for a cozy afternoon snack or a sweet end to any meal. And if you’re in the mood for more comforting dishes, you might enjoy my Comforting Air Fryer Meatballs That Bring Everyone Together or the Tender Air Fryer Chicken Bites That Bring Back Family Nights.

Storing & Reheating (If There’s Any Left!)

Store these soft pumpkin cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Just bring them to room temperature before serving for the best flavor. If you’re like me and enjoy a warm cookie, a quick 10-second zap in the microwave will do the trick.

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Pumpkin Cookies with Cream Cheese Frosting: The Soft Pumpkin Treats You’ll Crave All Season

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 150

These soft pumpkin cookies topped with creamy frosting are the perfect fall treat that will satisfy your cravings all season long.

Ingredients

Dry Ingredients

• 2.5 cups all-purpose flour ((312 g))
• 1 tsp baking powder ((4 g))
• 1 tsp baking soda ((4 g))
• 1 tbsp pumpkin pie spice ((plus extra for garnish, about 6 g))
• 0.5 tsp salt ((2.5 g))

Wet Ingredients

• 0.75 cup unsalted butter, room temperature ((170 g))
• 0.75 cup granulated sugar ((150 g))
• 0.5 cup packed light brown sugar ((100 g))
• 1.25 cups canned pumpkin puree ((305 g))
• 1 large egg, room temperature
• 1 tsp pure vanilla extract ((5 ml))

Frosting

• 8 oz block-style cream cheese, softened ((226 g))
• 0.25 cup unsalted butter, softened ((56 g))
• 1 tsp vanilla extract ((5 ml))
• 1.75 cups confectioners’ sugar, sifted ((210 g))

Instructions 

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Cream butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
• Add pumpkin puree, egg, and vanilla; mix until smooth.
• Add dry ingredients and mix just until combined.
• Scoop dough onto baking sheet, spacing 2 inches apart, and bake for 13–15 minutes until set. Cool on a wire rack.

Notes

For extra flavor, sprinkle additional pumpkin pie spice on top of the frosting before serving.

Calories: 150kcal

Cost: $15.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s something about the aroma of pumpkin and spices that takes me back to my grandmother’s kitchen in our little Louisiana town. I remember the way she’d hum softly, her hands moving with a rhythm honed by years of cooking with love. This recipe for Pumpkin Cookies with Cinnamon Cream Cheese Frosting is more than just a dessert; it’s a tribute to those cozy afternoons where love was baked into every bite. These cookies are a gentle reminder of the warmth and comfort of home, and I’m thrilled to share this piece of my heart with you.

Why You’ll Absolutely Love This Recipe

• **It’s so easy, it feels like a little kitchen victory!** The recipe is straightforward, making it perfect for both beginners and seasoned bakers.
• **It’s like biting into a soft, fluffy cloud.** These Pumpkin Cookies Cream Cheese are incredibly tender and light, with a texture that melts in your mouth.
• **The cinnamon cream cheese frosting is the icing on the cake.** Literally! It adds a creamy, tangy sweetness that complements the spiced pumpkin perfectly.
• **Perfect for sharing.** Whether it’s a family gathering or a quiet evening with friends, these cookies bring everyone together.

Simple Ingredients for a Delicious Treat

Every ingredient in these cookies tells a part of the story. The **pumpkin puree** brings a natural sweetness and moisture, while the **cinnamon, nutmeg, and ginger** offer a warm, spiced embrace. The **cream cheese** in the frosting adds a rich, tangy note that pairs beautifully with the pumpkin. And let’s not overlook the **butter and sugar** duo, the cornerstone of any good cookie, bringing sweetness and a touch of nostalgia.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine us in the kitchen together, aprons on, ready to create something special. First, we preheat our oven to 350°F, setting the stage for our baking adventure. In the bowl of a stand mixer, we cream together softened butter and sugar until they’re light and fluffy, just like grandma taught me. Next, we add the eggs and pumpkin puree, mixing until everything is beautifully combined.

In goes the flour, baking powder, salt, and spices—cinnamon, nutmeg, and ginger—filling the air with a scent that’s pure comfort. We scoop out the batter, two tablespoons at a time, onto a cookie sheet, and bake them to golden perfection for about 12 minutes.

While the cookies cool, we whip up our frosting. Cream cheese and butter come together first, followed by vanilla and cinnamon. Slowly, we incorporate the powdered sugar until our frosting is smooth and irresistible. Once the cookies are completely cooled, we spread that creamy goodness over each one, and voila! Pure joy in cookie form.

A Few of My Favorite Tips

Let me share a few secrets. For the fluffiest cookies, make sure your butter is softened, but not melted. It makes all the difference! And when it comes to the frosting, take your time mixing in the powdered sugar—it’s worth the patience for that perfect, smooth finish. Lastly, if you love an extra spice kick, a pinch more cinnamon in the frosting can be just the thing.

How I Like to Serve This

These cookies are a delight all on their own, but I love serving them with a hot cup of tea or coffee. The warmth of the drink complements the spices in the cookies beautifully. They’re also a hit at gatherings—set them out on a platter and watch them disappear!

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, store these cookies in an airtight container in the fridge, where they’ll stay fresh for up to a week. To enjoy them at their best, let them come to room temperature before serving. If you’re in a hurry, a quick zap in the microwave for about 10 seconds will do the trick, bringing back that freshly-baked warmth.

And if you’re in the mood for more comforting recipes, you might enjoy trying my **[Comforting Air Fryer Meatballs That Bring Everyone Together](https://quickflavorfix.com/comforting-air-fryer-meatballs-that-bring-everyone-together)** or the **[Tender Air Fryer Chicken Bites That Bring Back Family Nights](https://quickflavorfix.com/tender-air-fryer-chicken-bites-that-bring-back-family-nights)**. Both are sure to bring a smile to your table.

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Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Calories 150

Deliciously soft pumpkin cookies topped with a creamy cinnamon frosting, perfect for fall!

Ingredients

Baking Ingredients

• 113 g butter, softened (divided)
• 200 g sugar
• 2 large eggs
• 240 g pumpkin puree
• 240 g flour
• 16 g baking powder
• 5 g salt
• 7.5 g cinnamon
• 1.25 g nutmeg
• 0.5 g ground ginger
• 113 g cream cheese, softened
• 60 g powdered sugar
• 7.5 g vanilla

Instructions 

• Preheat oven to 350 F.
• Cream butter and sugar until fluffy.
• Add eggs and pumpkin puree, mix well.
• Mix in flour, baking powder, salt, and spices until combined.
• Scoop batter onto cookie sheet and bake for 12 min.
• Make frosting, frost cooled cookies, and enjoy!

Notes

Ensure cookies are completely cooled before frosting for best results.

Calories: 150kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s something about the aroma of warm pumpkin spices that takes me back to my grandmother’s kitchen in Louisiana. Her home was a place where the smell of spices danced through the air, wrapping you in a sense of comfort and belonging. As the leaves begin to turn and the air grows crisp, I find myself longing for those moments. This Soft Pumpkin Cookies with Cream Cheese Frosting Recipe is my way of bottling up those memories and sharing them with you—a little bite of nostalgia, a warm hug in cookie form.

Why You’ll Absolutely Love This Recipe

• It’s a breeze to make, the kind of Easy Cookie Recipe that feels like a little kitchen victory with every batch.
• The flavors are the essence of Fall Treats, perfectly capturing the season in each bite.
• These Pumpkin Cookies with Cream Cheese Icing are soft and tender, a delightful contrast to the creamy frosting.
• They remind you of the simple joys of life, like a cozy evening with loved ones.

Simple Ingredients for a Delicious Treat

Let’s talk about what makes these Soft Pumpkin Cookies so special. We start with butter or coconut oil, giving the cookies a rich base. Brown sugar adds depth and a caramel-like sweetness that pairs beautifully with the pumpkin puree—a true star in this recipe, lending moisture and flavor. The pumpkin pie spice, with its blend of cinnamon, nutmeg, and cloves, is like a warm embrace, while the vanilla extract ties everything together with its sweet aroma. And don’t forget the cream cheese frosting, a luscious finishing touch that elevates these cookies to something truly memorable.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This simple step ensures your cookies bake evenly and release effortlessly. In a stand mixer, cream together the butter and brown sugar until smooth. This is the base of our batter, and it should feel like velvet under your spatula. Add in the egg, pumpkin puree, and vanilla, mixing until the batter is silky. Sprinkle in the pumpkin pie spice, baking powder, baking soda, and sea salt, then slowly incorporate the flour. The dough will be soft and scoopable—just the way we want it.

Using a cookie scoop, place dough balls onto the prepared sheets, leaving space for them to spread their wings. Bake for 12 to 15 minutes, just until the tops are set. Remember, we’re aiming for soft cookies, so resist the urge to overbake. Let them cool on the sheet for a few minutes before transferring to a wire rack. Once cool, spread that dreamy cream cheese frosting on top. Perfection!

A Few of My Favorite Tips

Here’s a little secret: if you want your cookies to have a bit more spice, add a pinch more of cinnamon or nutmeg. And if you’re feeling adventurous, sprinkle a bit of sea salt on the frosting for a sweet-salty combo that’s irresistible. Remember, these cookies are about love and experimentation, so feel free to make them your own.

How I Like to Serve This

I love serving these cookies with a cup of hot spiced tea or a glass of cold milk. They also make a delightful addition to a dessert platter, sitting pretty alongside other Sweet Recipes Desserts. Whether you’re sharing them at a family gathering or enjoying a quiet moment alone, these cookies are sure to bring joy.

Storing & Reheating (If There’s Any Left!)

Store these lovely cookies in an airtight container at room temperature for up to three days. If you want to make them last a bit longer, pop them in the fridge for up to a week. To enjoy them warm, simply let them come to room temperature or give them a quick zap in the microwave. They’re just as delightful the second time around.

For more delightful recipes that bring warmth and comfort, check out my posts on **[Comforting Air Fryer Meatballs That Bring Everyone Together](https://quickflavorfix.com/comforting-air-fryer-meatballs-that-bring-everyone-together)**, **[Tender Air Fryer Chicken Bites That Bring Back Family Nights](https://quickflavorfix.com/tender-air-fryer-chicken-bites-that-bring-back-family-nights)**, and **[A Family Favorite Honey Garlic Air Fryer Chicken Delight](https://quickflavorfix.com/a-family-favorite-honey-garlic-air-fryer-chicken-delight)**. Each one is crafted with the same love and care as these cookies. Enjoy!

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Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Calories 150

Delight in these soft and chewy pumpkin cookies topped with rich cream cheese frosting, perfect for fall gatherings.

Ingredients

Baking Ingredients

• ½ cup unsalted butter (or softened coconut oil)
• 1¼ cups packed brown sugar
• 1 large egg
• ¾ cup pumpkin puree
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 cups all-purpose flour (spooned and leveled)
• 1 batch cream cheese frosting

Instructions 

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Cream butter and brown sugar until smooth, then mix in egg, pumpkin puree, and vanilla.
• Add pumpkin pie spice, baking powder, baking soda, and salt, then gradually mix in flour until combined.
• Scoop dough onto baking sheets, leaving space between cookies, and bake for 12-15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Spread cream cheese frosting on cooled cookies if desired.

Notes

For extra flavor, consider adding chopped nuts or chocolate chips to the dough.

Calories: 150kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

The first chill of fall always takes me back to my grandmother’s kitchen in our little Louisiana town. The air filled with the scent of cinnamon and pumpkin as we baked together, her laughter mingling with the hum of the oven. Those moments taught me that food is more than sustenance; it’s a vessel for memories and love. This recipe for Soft Pumpkin Cookies with Sweet Cinnamon Frosting is a tribute to those cherished times—it’s like a warm hug from my past, ready to bring comfort to your present.

Why You’ll Absolutely Love This Recipe

• It’s as easy as pie—no complicated steps, just pure baking joy!
• The soft pumpkin cookies are like biting into a piece of autumn.
• The cinnamon frosting adds a sweet, spicy finish that feels like a cozy blanket.
• Perfect for Halloween Fall Desserts or any gathering that needs a touch of warmth.
• It’s a great way to bring the family together, just like my grandma did.

Simple Ingredients for a Delicious Treat

Every ingredient in this recipe is chosen with care, bringing its own charm to the table. The vegan butter provides a creamy base, while the pumpkin puree gives the cookies their signature softness. Brown sugar adds a rich depth, and the pumpkin pie spice ties everything together with a fragrant bow. Each element is a note in a symphony of flavors that sings of fall.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

So, let’s get started, shall we? Imagine I’m right there with you, apron on, ready to create something special. Begin by creaming together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla in your stand mixer until the mixture is light and fluffy. It’s like mixing up a little bowl of happiness!

Next, whisk together your dry ingredients: flour, baking powder, pumpkin pie spice, cornstarch, and salt. Slowly incorporate these into your wet mixture, mixing on low speed until just combined. Remember, over-mixing is like overthinking—a little restraint goes a long way.

Chill that dough! Pop it in the fridge for at least 30 minutes. This step is crucial for that perfect, soft texture.

Preheat your oven to 350 °F (177 °C). Scoop out 2-inch balls of dough, flatten them slightly, and arrange them on a parchment-lined baking sheet. Bake for about 10-12 minutes, and let them cool completely. Patience here will reward you with the perfect cookie.

For the frosting, whip together all the ingredients until smooth. Spoon it into a piping bag fitted with the Wilton Piping Tip #2A, and swirl it atop each cooled cookie. Sprinkle a touch of pumpkin pie spice on top. Voilà! A treat as delightful to look at as it is to eat.

A Few of My Favorite Tips

Here’s a little secret between friends: chilling the dough not only enhances the flavor but also gives the cookies a tender, melt-in-your-mouth consistency. And for that frosting, if you’re feeling adventurous, try adding a pinch of nutmeg for an extra layer of warmth.

How I Like to Serve This

These cookies are a joy to share. I love serving them on a big platter during family gatherings or cozy evenings with friends. Pair them with a hot cup of spiced tea or a glass of cold milk, and you’ve got yourself a moment worth savoring. They’re also a delightful treat for Halloween, bringing a festive touch to any party.

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, these cookies can be stored in an airtight container at room temperature for up to five days. For a little taste of fresh-out-of-the-oven warmth, pop them in the microwave for a few seconds before enjoying.

And if you’re in the mood for more cozy recipes that bring people together, check out my **Comforting Air Fryer Meatballs That Bring Everyone Together**, or try the **A Quick and Tasty Air Fryer Salmon That Feels Like Home**. These dishes are sure to make your kitchen the heart of your home.

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Soft Pumpkin Cookies with Cinnamon Frosting

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 24 cookies

Calories 150

Delight in these soft and fluffy pumpkin cookies topped with a creamy cinnamon frosting, perfect for fall!

Ingredients

Wet Ingredients

• 1/2 cup vegan butter, softened
• 1/4 cup pumpkin puree
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 2 teaspoons cornstarch
• 1/4 teaspoon salt

Frosting Ingredients

• 1 cup vegan butter, softened
• 3 teaspoons vanilla paste (or extract)
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (or cinnamon)
• 1/3 cup brown sugar
• 3 1/4 cups powdered sugar

Instructions 

• Cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
• Whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl.
• Gradually mix the dry ingredients into the wet ingredients until just combined.
• Chill the dough for 30 minutes or overnight.
• Preheat the oven to 350 °F (177 °C) and bake the cookies for 10-12 minutes.
• Prepare the frosting and pipe it onto cooled cookies, then sprinkle with pumpkin pie spice.

Notes

Chilling the dough is crucial for the best texture!

Calories: 150kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s a certain magic that fills the air in fall, a blend of crisp breezes and the comforting scent of spices. For me, this season always calls back memories of my grandmother’s kitchen in Louisiana, where the warmth of the oven and the aroma of freshly baked cookies made everything feel right in the world. The recipe I’m sharing today, 33 Must-Bake Fall Cookies: Sugar, Spice, and Everything Nice, is more than just a collection of ingredients—it’s a tapestry of memories, a nod to the love and tradition that shaped my culinary journey.

Why You’ll Absolutely Love This Recipe

• It’s a warm hug in cookie form, bringing the essence of fall into every bite.
• Each cookie is a delightful blend of flavors that remind you of cozy gatherings and family moments.
• The recipe is simple enough to make you feel like a kitchen hero, even on a busy day.
• Perfect for sharing at a bake sale or a family get-together, these cookies are sure to impress.

Simple Ingredients for a Delicious Treat

When it comes to ingredients, simplicity is key. I love using canned pumpkin puree for that authentic fall flavor, and the mix of spices—cinnamon, nutmeg, and cloves—brings back memories of my grandmother’s spice cabinet. Chocolate chips add a touch of sweetness, while a little vanilla extract ties everything together with a comforting note.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350°F and line a baking sheet with parchment paper. We’re about to embark on a cookie adventure! In a large bowl, cream together the butter, sugars, and pumpkin puree until smooth. It’s like mixing memories with love. Add in the egg and vanilla, and watch it all come together.

In a separate bowl, whisk together the flour, baking soda, salt, and spices. Slowly incorporate these dry ingredients into the wet mixture, and then fold in those lovely chocolate chips that always bring a smile. Scoop the dough onto the baking sheet and bake for 11-13 minutes. As they bake, your kitchen will fill with a scent that’s nothing short of magical.

A Few of My Favorite Tips

Here’s a little secret between friends: chilling the dough for a bit before baking can enhance the flavors and make the cookies even more delightful. Also, don’t be afraid to experiment with different spices or add-ins like nuts or dried fruits. Cooking is as much about creativity as it is about tradition.

How I Like to Serve This

I love serving these cookies slightly warm, with a cold glass of milk or a hot cup of coffee. They’re perfect for an afternoon treat or as a sweet ending to a hearty fall meal. If you’re hosting, these cookies are a wonderful way to bring everyone together, much like my Comforting Air Fryer Meatballs That Bring Everyone Together.

Storing & Reheating (If There’s Any Left!)

If you manage to have any leftovers, store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. To reheat, a few seconds in the microwave will bring back that fresh-from-the-oven warmth we all love.

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33 Must-Bake Fall Cookies: Sugar, Spice, and Everything Nice

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 cookies

Calories 150

Delight in the flavors of fall with these delicious cookies featuring pumpkin, spices, and chocolate.

Ingredients

Wet Ingredients

• 1 cup canned pumpkin puree
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• 1 cup semisweet chocolate chips

Instructions 

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Cream butter, sugars, and pumpkin puree until smooth. Beat in eggs and vanilla.
• Whisk together flour, baking soda, salt, and spices. Gradually add to wet mixture, then fold in chocolate chips.
• Scoop dough onto the baking sheet and bake for 11-13 minutes. Let cool before transferring to a rack.
• For frosting, beat butter, powdered sugar, and vanilla until creamy. Add milk as needed for consistency.

Notes

Chill the dough for 30 minutes for better shaping.

Calories: 150kcal

Cost: $25.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

Growing up in a small Louisiana town, every autumn brought with it the rich aroma of pumpkin wafting through our kitchen, courtesy of my grandmother. She had a knack for transforming humble ingredients into something magical, and her pumpkin cookies were no exception. These Pumpkin Cookies with Cream Cheese Frosting are a tribute to her—a sweet memory wrapped in warmth and nostalgia. Every bite takes me back to those cozy afternoons, kneading dough beside her, learning that food is the language of love and tradition.

Why You’ll Absolutely Love This Recipe

• It’s as easy as a warm hug, perfect for a cozy baking session.
• The blend of pumpkin and spices creates an aroma that fills your home with comfort.
• The cream cheese frosting adds a rich, tangy sweetness that complements the soft cookies beautifully.
• Each cookie is a little reminder of the joys of autumn and family gatherings.

Simple Ingredients for a Delicious Treat

These Pumpkin Cream Cheese Cookies are made with ingredients that are likely already in your pantry. The pumpkin puree is the star, bringing moisture and flavor, while the pumpkin pie spice adds a warm, fragrant kick. The cream cheese frosting is a classic pairing, making these cookies a standout in any pumpkin cream cheese recipe collection.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350°F and line a baking sheet with parchment paper. Start by whisking together your dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this aside and turn your attention to the wet ingredients. In a stand mixer, beat the butter and sugars until light and fluffy, then mix in the pumpkin puree, egg, and vanilla extract.

Slowly incorporate your dry ingredients into the wet mixture, stirring just until combined. The dough will be soft and a bit sticky—just perfect for creating those soft pumpkin cookies with cream cheese frosting. Use a cookie scoop to drop heaping tablespoons of dough onto your prepared sheet, spacing them about 2 inches apart.

Bake for 13 to 15 minutes until the edges are set and the cookies are soft and fluffy. Let them cool slightly on the pan before transferring to a wire rack.

For the frosting, beat together the softened cream cheese and butter until smooth, then add vanilla extract and sifted confectioners’ sugar. Once the cookies have cooled, generously frost them with this silky cream cheese frosting.

A Few of My Favorite Tips

Always use room temperature ingredients for the best texture and flavor. If your frosting is too thick, add a splash of milk to reach your desired consistency. And remember, these cookies are about sharing love, so don’t worry about making them look perfect!

How I Like to Serve This

These pumpkin treats are perfect for a cozy afternoon snack with a hot cup of coffee or tea. I love serving them at family gatherings where their aroma fills the room, bringing everyone together just like my grandmother’s kitchen did.

Storing & Reheating (If There’s Any Left!)

Store any leftover cookies in an airtight container in the refrigerator for up to a week. If you want to enjoy them warm, a few seconds in the microwave will do the trick, bringing back that freshly-baked taste.

For more comforting recipes, check out my **[Comforting Air Fryer Meatballs That Bring Everyone Together](https://quickflavorfix.com/comforting-air-fryer-meatballs-that-bring-everyone-together)**, **[A Quick and Heartfelt Air Fryer Chicken Sausage Delight](https://quickflavorfix.com/a-quick-and-heartfelt-air-fryer-chicken-sausage-delight)**, or the **[A Family Favorite Honey Garlic Air Fryer Chicken Delight](https://quickflavorfix.com/a-family-favorite-honey-garlic-air-fryer-chicken-delight)**. Each dish is crafted with the same love and warmth that these cookies bring to the table.

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Pumpkin Cookies with Cream Cheese Frosting

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 150

Deliciously soft pumpkin cookies topped with creamy frosting, perfect for fall!

Ingredients

Dry Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 0.5 teaspoon salt

Wet Ingredients

• 0.75 cup unsalted butter, room temperature
• 0.75 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 1.25 cups canned pumpkin puree
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Frosting

• 8 ounces cream cheese, softened but still cool
• 0.25 cup unsalted butter, softened but still cool
• 1 teaspoon pure vanilla extract
• 1.75 cups sifted confectioners’ sugar

Instructions 

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Whisk dry ingredients and set aside.
• Beat butter and sugars until fluffy, then mix in pumpkin, egg, and vanilla.
• Gradually add dry ingredients to wet, mixing until just combined.
• Drop dough onto baking sheet and bake for 13-15 minutes.
• Frost cooled cookies with cream cheese frosting.

Notes

For best results, use room temperature ingredients.

Calories: 150kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s something truly magical about the kitchen on a crisp autumn afternoon. The air is filled with the warmth of baking spices, and the world outside seems to slow down for just a moment. This feeling takes me back to my childhood, to the days spent in my grandmother’s kitchen in our small Louisiana town. She taught me that cooking is an act of love, a way to share stories and memories. These Pumpkin Cheesecake Cookies are my nod to those cherished moments, blending the comforting flavors of pumpkin and cream cheese into a delightful fall dessert that’s perfect for sharing with loved ones.

Why You’ll Absolutely Love This Recipe

• It’s like a little kitchen victory—simple and satisfying!
• The flavors of pumpkin and cream cheese swirl together in a way that feels like a warm hug.
• Perfect for sharing, these cookies are a wonderful way to bring people together.
• They’re a delightful twist on traditional pumpkin cookies, adding a creamy surprise in every bite.

Simple Ingredients for a Delicious Treat

Each ingredient in this recipe tells a story. The pumpkin puree captures the essence of fall, while the cream cheese filling adds a luscious, tangy contrast that reminds me of the cheesecake my grandmother used to make. The pumpkin pie spice infuses each cookie with a blend of cinnamon, nutmeg, and cloves, reminiscent of cozy evenings and warm kitchens. And of course, there’s the buttery goodness that makes every bite melt in your mouth.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s get started. Imagine I’m right there with you, guiding you through each step. First, we’ll cream together the butter and sugars until they’re light and fluffy. This is where the magic begins, as the mixture transforms before your eyes. Next, we beat in the pumpkin puree, egg, and vanilla extract, bringing together the flavors that make these cookies so special.

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Slowly incorporate the dry ingredients into the wet mixture until just combined. This is where the cookie dough takes shape, a testament to the beauty of simplicity.

Now, let’s not forget the cheesecake filling. Beat the cream cheese until smooth, then mix in the sugar, egg yolk, and vanilla extract. This creamy mixture is the heart of our cookies, a sweet surprise that elevates every bite.

To assemble, scoop tablespoon-sized balls of dough, make an indentation, fill with a teaspoon of cheesecake mixture, and gently fold the dough around the filling. Place the cookies on a lined baking sheet, and let the oven work its magic at 350°F (175°C) until the edges are lightly golden.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: For an extra touch of warmth, sprinkle a pinch of cinnamon on top before baking. And if you’re feeling adventurous, add a handful of chopped pecans to the dough for a delightful crunch.

How I Like to Serve This

I love serving these cookies with a steaming cup of coffee or a frothy chai latte. They’re perfect for an afternoon treat or as a sweet ending to a cozy dinner. And if you’re hosting a gathering, these cookies are a surefire way to bring smiles to everyone’s faces.

Storing & Reheating (If There’s Any Left!)

Store any leftover cookies in an airtight container at room temperature for up to three days. If you want to enjoy them warm, a quick 10-second zap in the microwave will do the trick, bringing back that fresh-out-of-the-oven taste.

For more heartwarming recipes, check out my other creations like the **Nostalgic Air Fryer Chicken Breast That Brings Joy**, **Tender Air Fryer Chicken Breasts That Bring Back Family Dinners**, and the **A Family Favorite Honey Garlic Air Fryer Chicken Delight**. Each dish is crafted with the same love and care, bringing a taste of comfort to your table.

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Pumpkin Cheesecake Cookies

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 24 cookies

Calories 150

Delightful pumpkin cheesecake cookies that combine the flavors of fall with a creamy filling.

Ingredients

Dry Ingredients

• 2.25 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 0.5 tsp salt

Wet Ingredients

• 0.75 cup unsalted butter (softened)
• 0.75 cup brown sugar
• 0.25 cup granulated sugar
• 0.5 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 8 oz cream cheese (softened)
• 0.25 cup granulated sugar
• 0.5 tsp vanilla extract

Instructions 

• Cream together butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in pumpkin puree, egg, and vanilla extract.
• In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
• Gradually mix the dry ingredients into the wet until just combined.
• Beat cream cheese with sugar, egg yolk, and vanilla extract until smooth.
• Scoop dough, fill with cheesecake mixture, and bake at 350°F for 12-15 minutes.

Notes

Let cookies cool on a wire rack for best texture.

Calories: 150kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s something about the smell of pumpkin cookies baking that takes me back to my childhood in that small Louisiana town where I spent countless afternoons with my grandmother. She had a way of turning simple ingredients into something extraordinary, and every cookie was a love letter from her heart to ours. These Soft and Chewy Pumpkin Cookies are my ode to those cherished memories, a warm hug wrapped in a cookie, perfect for sharing on those chilly fall afternoons when the air is crisp and the leaves crunch underfoot.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory! No fancy equipment needed, just a bowl and a spoon will do.
• Warm and comforting flavors. The pumpkin and spices blend perfectly to create a cookie that’s like a cozy blanket for your taste buds.
• Perfect for sharing. These cookies are a crowd-pleaser, making them ideal for gatherings or as a thoughtful gift.
• A delightful way to celebrate fall baking. These cookies capture the essence of autumn in every bite.

Simple Ingredients for a Delicious Treat

When it comes to ingredients, I believe in keeping things simple and true to their roots. Each component in this Pumpkin Cookie Recipe has its place, much like the notes in a beloved melody.

• Unsalted butter: Browning the butter adds a nutty depth, a little secret that makes these cookies unforgettable.
• Light brown sugar and white sugar: These sugars create a perfect balance of sweetness and chewiness.
• Pumpkin puree: The star of the show, bringing moisture and that unmistakable autumnal flavor.
• Pumpkin pie spice and cinnamon: These spices are the heartbeat of every pumpkin dessert, wrapping each cookie in warmth.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine we’re in the kitchen together, aprons on, ready to create something special. Here’s how we do it:

1. In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium mixing bowl and let cool completely.
2. Once the brown butter has cooled, whisk in the granulated sugar and light brown sugar as well as the maple syrup.
3. Add the egg yolk and vanilla extract, along with the pumpkin puree. Whisk until smooth.
4. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
6. While the cookie dough chills, preheat the oven to 350℉/175℃ and line two baking sheets with parchment paper.
7. Scoop out the cookie dough using a large cookie scoop or spoon so the cookie dough balls are about 2 tablespoons. Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.
8. Place on the prepared baking sheets, keeping the dough balls 3-4 inches apart.
9. Bake in the preheated oven for 10-14 minutes. The edges should be set but the middles will still look underbaked.

A Few of My Favorite Tips

Here are some secrets to make these cookies even better:

• Chill the dough: Don’t skip this step! It helps the flavors meld and makes the cookies chewy.
• Brown the butter: This step adds a nutty richness that takes these cookies to the next level.
• Underbake slightly: The cookies will continue to cook on the baking sheet after you take them out of the oven, ensuring they stay soft and chewy.

How I Like to Serve This

These cookies are a delight on their own, but I love serving them with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent treat. They pair beautifully with a cup of hot coffee or a glass of cold milk, making them a perfect companion for cozy evenings.

Storing & Reheating (If There’s Any Left!)

Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. To enjoy them as if freshly baked, warm them in the oven at 300℉ for a few minutes.

If you love comforting recipes like this one, you might also enjoy my Comforting Air Fryer Meatballs That Bring Everyone Together or my Tender Air Fryer Chicken Bites That Bring Back Family Nights. These dishes, like our pumpkin cookies, are all about bringing people together around the table.

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Soft and chewy pumpkin cookies

Prep Time 30 minutes minutes

Cook Time 14 minutes minutes

Total Time 44 minutes minutes

Servings 24 cookies

Calories 150

Delight in these soft and chewy pumpkin cookies, perfect for fall with their warm spices and rich flavor.

Ingredients

Butter and Sugars

• 170 grams unsalted butter
• 200 grams light brown sugar
• 50 grams white sugar
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract
• 15 milliliters maple syrup
• 60 grams pumpkin puree
• 5 grams pumpkin pie spice
• 3 grams ground cinnamon
• 250 grams all purpose flour
• 2 grams baking soda
• 2 grams baking powder
• 2 grams kosher salt
• 100 grams white sugar
• 7.5 grams pumpkin pie spice

Instructions 

• Melt butter in a saucepan, then brown it and let cool.
• Whisk in sugars and maple syrup into cooled butter.
• Add egg yolk, vanilla, and pumpkin puree; whisk until smooth.
• Mix dry ingredients in a bowl, then fold into wet ingredients.
• Chill dough for 30 minutes, then scoop and roll in sugar.
• Bake at 350℉ for 10-14 minutes until edges are set.

Notes

For extra flavor, add chopped nuts or chocolate chips.

Calories: 150kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s a certain magic in the air when fall rolls around in New Orleans. The humidity starts to loosen its grip, and the streets are painted with shades of gold and amber. For me, this season is more than just a change in weather; it’s a call to the kitchen, a time to revisit those cherished recipes that have been passed down through generations. Today, I’m sharing a recipe that’s close to my heart—Pumpkin Sugar Cookies with Cream Cheese Frosting. These cookies are a warm hug, a reminder of simpler times spent in my grandmother’s kitchen in small-town Louisiana, where the aromas of cinnamon and nutmeg danced through the air as we baked together. Each bite of these cookies is like a step back in time, filled with love, laughter, and a touch of nostalgia.

Why You’ll Absolutely Love This Recipe

• It’s the perfect blend of sweet and spice—a truly comforting treat that feels like a little kitchen victory.
• This recipe is a breeze to make, making it one of those Fall Easy Baking Recipes you’ll come back to again and again.
• The creamy frosting adds a delightful richness, making these cookies a standout choice for Recipes For Thanksgiving Desserts.
• These are not just cookies; they’re an invitation to gather around the table, share stories, and savor the season.

Simple Ingredients for a Delicious Treat

What I love about these ingredients is their simplicity. They’re the kind of pantry staples that remind me of home and family gatherings. The pumpkin puree is the star here, bringing moisture and that unmistakable autumn flavor. A combination of granulated and brown sugars gives the cookies a perfect balance of sweetness and depth. And let’s not forget the spices—cinnamon, nutmeg, and cloves—that wrap around you like a cozy blanket on a chilly evening.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s roll up our sleeves and dive into the process together. First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—about 2 to 3 minutes should do it. Add in the pumpkin puree, egg yolk, and vanilla extract, mixing until everything’s fully combined.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add these dry ingredients to your wet mixture, stirring gently until just combined. Remember, we’re aiming for tender cookies, so don’t overmix!

Using a tablespoon or cookie scoop, drop the dough onto your prepared baking sheets, spacing them evenly. Pop them in the oven for 10–12 minutes, or until the edges are set and the tops no longer look wet. Let them cool on the sheet for about 5 minutes before transferring them to a wire rack.

While those cookies cool, let’s whip up the frosting. Beat together the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and a pinch of salt, beating until it’s light and fluffy. Adjust the consistency as needed with more powdered sugar or a drop of milk.

Once the cookies are completely cool, frost them generously and get ready to enjoy!

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: For an extra punch of flavor, try adding a dash of ginger to the spice mix. It adds a lovely warmth that complements the pumpkin beautifully. Also, if you’re short on time, the dough can be made a day in advance and stored in the fridge. Just bring it to room temperature before baking.

How I Like to Serve This

These cookies are a joy to serve at any fall gathering. I love pairing them with a hot cup of spiced tea or a rich, dark coffee. They’re also a wonderful addition to a dessert platter, alongside other fall favorites like apple pie or pecan pralines. If you’re looking for more comforting recipes, check out my **Comforting Air Fryer Meatballs That Bring Everyone Together** or **Tender Air Fryer Chicken Bites That Bring Back Family Nights**.

Storing & Reheating (If There’s Any Left!)

If you happen to have any cookies left, store them in an airtight container in the refrigerator for up to a week. They’re best enjoyed at room temperature, so let them sit out for a bit before serving. And if you want to relive that fresh-out-of-the-oven warmth, a quick 10-second zap in the microwave will do the trick.

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Pumpkin Sugar Cookies with Cream Cheese Frosting

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Calories 120

Delight in these soft and flavorful pumpkin sugar cookies topped with creamy frosting, perfect for fall gatherings.

Ingredients

Baking Essentials

• 113 g unsalted butter, softened (adds richness and soft texture)
• 100 g granulated sugar (sweetens and helps cookie structure)
• 50 g brown sugar (adds moisture and depth of flavor)
• 80 g pumpkin puree (provides moisture and pumpkin flavor)
• 1 large egg yolk (helps bind and create a tender crumb)
• 5 ml vanilla extract (enhances flavor)
• 190 g all-purpose flour (forms the cookie base)
• 2 g baking powder (provides slight lift)
• 1 g salt (balances sweetness and enhances flavor)
• 2 g ground cinnamon (adds warmth)
• 1 g ground nutmeg (complements the pumpkin)
• 0.5 g ground cloves (deepens the spice profile)
• 113 g cream cheese, softened (forms the base of the frosting)
• 28 g unsalted butter, softened (helps smooth and enrich frosting)
• 120 g powdered sugar (sweetens and thickens frosting)
• 2.5 ml vanilla extract (flavors the frosting)
• 0.5 g salt (balances the frosting sweetness)

Instructions 

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Cream together butter, granulated sugar, and brown sugar until light and fluffy.
• Add pumpkin puree, egg yolk, and vanilla extract; mix until combined.
• Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves; gradually add to wet mixture.
• Scoop dough onto prepared baking sheets and bake for 10–12 minutes; cool on wire rack.
• Beat cream cheese and butter for frosting; add powdered sugar, vanilla, and salt until fluffy.

Notes

For a thicker frosting, add more powdered sugar as needed.

Calories: 120kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s a certain magic that dances through the air in New Orleans when fall arrives. The streets are still bustling with music, yet there’s a crispness that hints at cozy evenings and the promise of gatherings. Growing up in a quaint little town in Louisiana, I remember this time of year vividly. My grandmother and I would spend afternoons in her warm kitchen, creating treats that spoke of love and nostalgia. This recipe for Pumpkin White Chocolate Chip Cookies is one of those sweet fall treats that brings me back to those cherished moments. Each bite is a hug from the past, whispering stories of tradition and heart.

Why You’ll Absolutely Love This Recipe

• **It’s a breeze to make**, turning even a simple afternoon into a delightful kitchen adventure.
• The combination of pumpkin and white chocolate creates a **sweet symphony of flavors** that’s hard to resist.
• Perfect for any fall gathering, these cookies are **like a little piece of autumn in your hand**.
• They’re an ideal addition to your collection of **Homemade Fall Cookie Recipes**.

Simple Ingredients for a Delicious Treat

Every ingredient in these cookies tells a story. The **pumpkin puree** is like a nod to the harvest season, bringing earthiness and warmth. I love using **white chocolate chips** because they melt into little pockets of sweetness, perfectly complementing the spices. And speaking of spices, a touch of cinnamon or pumpkin pie spice adds just the right amount of autumnal magic. Remember, the key to these cookies is simplicity and the joy of crafting something with love.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine us side by side in the kitchen, aprons on, ready to create something special. First, we need to wrap the pumpkin puree in a few layers of paper towels or a tea towel and squeeze out that excess liquid. This step is like setting the stage for our cookies to shine! Next, let’s cream the butter and sugars until they’re as smooth as a New Orleans jazz tune. Mix in the pumpkin, vanilla, and egg yolk with care, as if we’re adding a little love to the mix.

Now, let’s fold in the flour, baking soda, baking powder, salt, and cinnamon. It’s like weaving a tapestry of flavors! And finally, we gently fold in those luscious white chocolate chips. After chilling the dough for a bit, we’ll scoop them onto a baking sheet and let the oven work its magic. As the cookies bake, the aroma will fill the kitchen, wrapping us in a cozy, comforting hug.

A Few of My Favorite Tips

Here’s a little secret: pressing the pan down gently after baking helps the cookies settle beautifully. And if you’re like me, you’ll want to make a double batch because these cookies tend to disappear fast! Also, if you’re feeling adventurous, try adding a sprinkle of sea salt on top before baking. It enhances the sweetness and adds a delightful contrast.

How I Like to Serve This

These cookies are perfect with a cup of hot spiced cider or a steaming mug of coffee. Serve them on a rustic wooden board, perhaps with a few autumn leaves scattered around for a touch of seasonal charm. They’re a lovely addition to a Thanksgiving dessert table, offering a sweet burst of pumpkin chocolate dessert goodness.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers (which rarely happens in my house!), store these cookies in an airtight container at room temperature for up to a week. For a warm, fresh-out-of-the-oven feel, a quick zap in the microwave for a few seconds will do the trick.

Whenever I bake these cookies, I’m reminded of the joy and love that food can bring. It’s not just about the flavors; it’s about the connections we make and the memories we create. As you bake these Pumpkin White Chocolate Chip Cookies, I hope you feel a little piece of my Louisiana kitchen in yours. And if you’re looking for more comfort in the kitchen, check out my recipe for **Comforting Air Fryer Meatballs That Bring Everyone Together** or try a **Quick and Heartfelt Air Fryer Chicken Sausage Delight** for a savory treat.

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Pumpkin White Chocolate Chip Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 24 cookies

Calories 120

Delightful cookies combining the flavors of pumpkin and white chocolate, perfect for fall!

Ingredients

Baking Essentials

• ½ cup unsalted butter (1 stick, softened)
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
• 1 large egg yolk
• 1.5 cups all-purpose flour (spooned and leveled)
• ½ tsp cinnamon (or pumpkin pie spice)
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt (decrease to ¼ tsp if using salted butter)
• 1 cup white chocolate chips

Instructions 

• Squeeze excess liquid from pumpkin puree using paper towels.
• Cream butter and sugars for 2-3 minutes.
• Mix in vanilla, pumpkin puree, and egg yolk.
• Add dry ingredients and mix until just combined.
• Fold in chocolate chips and chill dough for 30 minutes.
• Bake at 350°F for 9-12 minutes, then cool.

Notes

Chill the dough for better texture and flavor.

Calories: 120kcal

Cost: $8.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin