The Comfort Spoon

Hello, Cookie Lover! Let’s Bake Some Fall Magic Together

Picture this: crisp autumn air, your favorite sweater, and the warm, spiced aroma of pumpkin and cinnamon swirling through your kitchen. That’s the cozy hug these Pumpkin Cookies with Cream Cheese Frosting deliver! I’m Anna Reynolds, your kitchen cheerleader, and today we’re making a double batch of these pillowy-soft, cake-like delights because—let’s be real—one cookie is never enough. Whether you’re baking for a PTA meeting, gifting to a neighbor, or just treating your soul on a rainy Tuesday, these cookies turn ordinary moments into little celebrations. They’re lightly sweet, spiced like your favorite latte, and topped with a cloud of tangy cream cheese frosting that’ll make you swoon. Best part? No fancy skills needed. Just grab your mixing bowl and that can of pumpkin purée hiding in your pantry. Let’s create something deliciously unforgettable—and maybe lick the frosting spoon while we’re at it. 🧡

The Cookie That Started a Family Tradition

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This recipe? It’s my edible love letter to fall. Years ago, my daughter, Lily (then a determined 5-year-old “sous chef”), insisted we make “pumpkin cupcakes.” We improvised with cookie dough, and… voilà! These were born. Now, every October, flour flies as we bake these together. Lily’s job? Dusting each cookie with that extra sprinkle of pumpkin pie spice like it’s edible glitter. One year, we accidentally used salted butter in the frosting—oops!—but the happy accident taught us: even imperfect cookies taste pretty perfect. These aren’t just treats; they’re memory-makers. That first bite transports me back to Lily’s flour-smudged grin and the way golden hour light spills over our kitchen counter. It’s pure, unfiltered joy—and I can’t wait for you to create your own stories with them.

Your Pumpkin Cookie Toolkit (Double the Batch, Double the Fun!)

Pumpkin Cookies:

• 5 cups all-purpose flour – The sturdy hug holding our cookie together. For fluffier cookies, fluff flour with a spoon before measuring! Gluten-free swap: Use 1:1 GF flour blend.
• 2 tsp baking powder + 2 tsp baking soda – Our dynamic rising duo! Baking soda reacts with pumpkin’s acidity, while powder adds lift. Check expiration dates—flat cookies = sad cookies.
• 2 tbsp pumpkin pie spice, plus extra for dusting – Fall’s MVP! Make your own: mix 1 tbsp cinnamon + 2 tsp ginger + 1 tsp nutmeg + ½ tsp cloves + ½ tsp allspice.
• 1 tsp salt – Balances sweetness. Use fine sea salt—it distributes evenly.
• 1 ½ cups unsalted butter, room temp – Soft butter = dreamy texture. Dairy-free? Swap equal parts coconut oil or plant-based butter.
• 1 ½ cups granulated sugar + 1 cup packed light brown sugar – White sugar for crisp edges, brown sugar for chew and caramel notes. Pack that brown sugar like you mean it!
• 2 ½ cups canned pumpkin purée – Not pie filling! Purée adds moisture and flavor. Shortcut: Libby’s is my pantry hero.
• 2 large eggs, room temp – Binds everything. Cold eggs? Place in warm water for 5 mins.
• 2 tsp vanilla extract – The flavor amplifier. Splurge on pure vanilla if you can!

Cream Cheese Frosting:

• 16 oz cream cheese, softened – Full-fat = silkiest frosting. Soften at room temp 1-2 hours.
• ½ cup unsalted butter, softened – Butter + cream cheese = frosting magic. Salted butter works too (just skip added salt).
• 2 tsp vanilla extract – Cuts the richness beautifully.
• 3 ½ cups powdered sugar, sifted – Sifting prevents lumps! Too sweet? Start with 3 cups and adjust.

Let’s Bake! Step-by-Step with Chef Anna

Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. → Pro Tip: Parchment prevents sticking AND makes cleanup a breeze. No parchment? Lightly grease sheets.

Step 2: In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. → Chef Hack: Whisk dry ingredients 30 seconds to aerate—fluffier cookies await!

Step 3: In a stand mixer (or with a hand mixer), cream butter, granulated sugar, and brown sugar on medium-high until light and fluffy (3-4 mins). → Don’t Rush This! Creaming builds air = tender cookies. Scrape bowl halfway!

Step 4: Add pumpkin purée, eggs, and vanilla. Mix on medium until JUST combined (it’ll look curdled—totally fine!).

Step 5: Gradually add dry ingredients to wet on low speed. Mix until no flour streaks remain. → Gentle Warning: Overmixing = tough cookies. Stop when it’s barely blended!

Step 6: Scoop dough using a 1.5-tbsp cookie scoop (or spoon) onto sheets, 2 inches apart. → Size Matters: A scoop ensures even baking. No scoop? Use a measuring spoon.

Step 7: Bake 12-15 mins until edges are set and tops spring back lightly. → Underbake Alert: They firm up as they cool! Cool 5 mins on sheet, then transfer to a rack.

Step 8: For frosting, beat cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar on low speed until fluffy (2-3 mins). → Frosting Therapy: Scrape bowl often for lump-free bliss!

Step 9: Frost cooled cookies. Dust with pumpkin pie spice. → Final Flourish: Let frosting set 10 mins before stacking. Patience = pretty cookies!

Serving Up the Cozy

Slide these onto a rustic wooden board or tiered stand for serious “wow” factor. Pair with hot apple cider, a spiced chai latte, or—my fave—cold milk for dunking! They’re perfect for Thanksgiving dessert boards, lunchbox surprises, or as a sweet “hello” for new neighbors. Store leftovers (ha!) in an airtight container with parchment between layers. Pro tip: Add edible gold flakes or candied pecans on top for holiday glam!

Mix It Up! 5 Delicious Twists

1. Chocolate Chip Bliss: Fold 1.5 cups dark chocolate chips into dough. Sweet + spicy = heaven.
2. Nutty Crunch: Add 1 cup toasted pecans or walnuts to the dough. Frosting optional!
3. Gluten-Free & Vegan: Use GF flour, flax eggs (2 tbsp ground flax + 5 tbsp water), and vegan butter/cream cheese.
4. Maple Kiss: Replace ¼ cup brown sugar with pure maple syrup. Add 1 tsp maple extract to frosting.
5. Mini Sandwich Cookies: Bake smaller scoops, frost flat sides, and sandwich! Kid-approved.

Anna’s Extra Sprinkle of Wisdom

This recipe evolved from my grandma’s spice cake! I tweaked ratios for cookie perfection—more pumpkin, less flour, extra spice. Funny story: Once, I forgot baking soda… resulting in dense “pumpkin pucks.” My husband still ate three (bless him). Now I tape leaveners to my mixer! Double-batching is KEY—they freeze beautifully unfrosted for up to 3 months. Thaw, frost, and boom: instant happiness. These also taste better on day two as flavors meld. (If you can wait that long!)

Your Questions, Answered!

Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Roast sugar pumpkin, purée until smooth, and drain excess liquid in a cheesecloth. But canned saves time and consistency—no shame in that game!

Q: Why room temp ingredients?
A: Cold butter or cream cheese won’t emulsify properly, leading to lumpy frosting or dense cookies. Plan ahead—it’s worth it!

Q: My frosting is runny! Help!
A> Two fixes: 1) Chill frosting 20 mins before piping, or 2) Add extra powdered sugar (¼ cup at a time). Also, ensure cream cheese isn’t over-whipped—medium speed is your friend.

Q: How long do these keep?
A: Frosted cookies last 3 days refrigerated in airtight containers. Unfrosted dough balls freeze 3 months—bake straight from frozen (add 1-2 mins bake time).

Nutritional Info (Per Cookie)

Calories: ~190 | Fat: 9g | Carbs: 26g | Protein: 2g

 

Final Thoughts

Baking these pumpkin cookies isn’t just about satisfying a sweet tooth—it’s about creating tiny traditions, savoring the season, and adding a little extra joy to your day. Whether you’re frosting them with your favorite little helper or sneaking one (okay, two) straight off the rack, these cookies promise soft, spiced, smile-worthy goodness in every bite. I hope they find a permanent spot in your fall baking lineup—and maybe even become your family’s next “accidental classic,” just like they did for Lily and me. Happy baking, sweet friend.