Pumpkin Cookies With Cream Cheese Frosting Food

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PUMPKIN COOKIES WITH CREAM CHEESE FROSTING



Pumpkin Cookies with Cream Cheese Frosting image

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 17

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Provided by Sabattis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  • Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING



Pumpkin Cookies with Cream Cheese Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield approximately 3 dozen

Number Of Ingredients 18

1 cup sugar
2 sticks unsalted butter, softened
2 tablespoons Maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt
2 (8-ounce) packages cream cheese
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon
Whole pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
  • For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING



Pumpkin Cookies with Cream Cheese Filling image

Moist pumpkin cookies with homemade cream cheese filling. These are so good that I have to make them year-round.

Provided by wendiparshall

Categories     Desserts     Cookies     Pumpkin Cookie Recipes

Time 50m

Yield 18

Number Of Ingredients 17

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 dash ground nutmeg
1 cup white sugar
½ cup packed light brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¾ cup pumpkin puree
½ cup whole milk
½ cup cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
  • Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
  • Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
  • Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
  • Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
  • While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
  • Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.

Nutrition Facts : Calories 303 calories, Carbohydrate 45.9 g, Cholesterol 52.2 mg, Fat 12.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 152 mg, Sugar 31.5 g

PUMPKIN WALNUT COOKIES WITH CARAMEL CREAM CHEESE FROSTING



Pumpkin Walnut Cookies With Caramel Cream Cheese Frosting image

I picked up the latest issue of Taste of Home, Best-Loved Cookies and Bars. Because of the season, I wanted to make pumpkin cookies. When I couldn't decide between 2 recipes, I smooshed them together and made it my own, especially the frosting. A touch of maple syrup adds a hint of the holidays and the cream cheese adds a rich, creamy texture to the frosting and keeps it not too sweet. These are easy to make and sooo delicious. Don't be afraid of the thick mixture, especially after adding the walnuts. This produces a soft, moist, chewy, cake-like cookie. If you're not a stickler for smooth edges or are in a rush, refrigeration isn't necessary. It just stays more formed and doesn't create little points after being scooped (especially from a cookie scooper). These cookies don't spread out much, so you can place them closer together on the cookie sheet to bake more at a time. Cooking time is bake time + making the frosting.

Provided by caffeine junkie

Categories     Drop Cookies

Time 40m

Yield 7 dozen

Number Of Ingredients 21

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 1/2 cups pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
2 cups chopped walnuts
1/4 cup unsalted butter, cubed
3/4 cup brown sugar
2 tablespoons milk
1 teaspoon maple syrup or 1 teaspoon maple flavoring
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, softened
2 -2 1/2 cups powdered sugar

Steps:

  • For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
  • In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
  • When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
  • Cool for 1 minute on pan. Move to wire rack to cool.
  • For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
  • Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
  • In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
  • Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
  • NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!

Nutrition Facts : Calories 1183.5, Fat 54.4, SaturatedFat 22.1, Cholesterol 118.8, Sodium 589, Carbohydrate 166.8, Fiber 4.1, Sugar 118.1, Protein 14.6

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