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You are here: Home / Recipes and Cooking Tips / Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

September 27, 2016 by Alea Milham 13 Comments

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pumpkin cookies with cream cheese frosting
Pumpkin cookies Recipe with Homemade Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting

This Pumpkin Cookies with Cream Cheese Frosting recipe is perfect for fall parties!

Pumpkin Cookies with Cream Cheese Frosting

I have a dessert cookbook that says bring the eggs to room temperature on every.single.recipe. This used to really annoy me, because if I opened the cookbook, it meant I had time to cook right then, I didn’t have an hour to wait. I don’t know if I am just disorganized, impulsive, or a combination of both, but as a homeschooling mom scheduling baking time during waking hours isn’t easy.

How to Bring Eggs to Room Temperature Quickly:

I do realize that having eggs at room temperature works best for some recipes, especially those involving solid fats and yeast, so I came up with a solution. When I find I have a window of time to bake, I pull out the eggs first and place them in a bowl of warm water.How to check eggs for freshnessThey may not be exactly to room temperature by the time I need them, but they are a lot warmer than when they came out of the fridge! This also ensures that the eggs are fresh. If they sink, they are good. If they float proceed with caution.

Pumpkin Cookies with Cream Cheese Frosting

This recipe always reminds me of fall, pumpkin patches, and good times with great friends! It makes 6 dozen, so you may need to use my tip for baking with a limited number of cookie sheets.

My kids enjoy these cookies without frosting, but I prefer them with cream cheese frosting (if you do not frost them, these cookies are dairy-free). When I frost them, I cut the strong flavor of cream cheese frosting with butter to make a milder cream cheese frosting.

Pumpkin Cookies Recipe

Ingredients:

  • 2 cups of sugar
  • 2 cups shortening (I use Spectrum Organic)
  • 1¾ cups pureed pumpkin (or 15 oz. can)
  • 2 eggs (room temperature)
  • 2 teaspoons vanilla
  • 4 cups sifted all-purpose flour (or gluten-free cake flour mix)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ½ teaspoon ginger
 Directions:
  1. In mixing bowl, thoroughly cream together sugar and shortening.
  2. Add pumpkin, eggs, and vanilla and beat well.
  3. In a separate bowl, sift together flour, baking powder, soda, salt, and spices.
  4. Add flour mixture to cream mixture and mix well. Stir in raisins and nuts if desired.
  5. Drop rounded teaspoons of dough onto a greased cookie sheet about 2 inches apart.
  6. Bake at 350 degrees for 12 – 15 minutes.
  7. Place cookies on a cooling rack to cool.

Pumpkin Cookies Recipe

Cream Cheese and Butter Frosting Recipe

 Ingredients:
  • 3 oz. cream cheese
  • 3 oz. butter or margarine
  • 2 teaspoons vanilla
  • 1 pound powdered sugar
Directions:
  1. Cream cheese, butter, vanilla, and powdered sugar together until fluffy. Add a bit of milk or more sugar to achieve desired consistency.
  2. Spread on cooled cookies.

Frosted Pumpkin Cookies Recipe

Printable Recipe for Pumpkin Cookies with Cream Cheese Frosting

5.0 from 1 reviews
Frosted Pumpkin Cookies and Egg Tip
 
Print
Author: Alea
Recipe type: Dessert
Serves: 6 dozen
Ingredients
  • 2 cups sugar
  • 2 cups shortening (I use Spectrum Organic)
  • 1¾ cups pureed pumpkin (or 15 oz. can)
  • 2 eggs (room temperature)
  • 2 teaspoons vanilla
  • 4 cups sifted all-purpose flour (or gluten free cake flour mix)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ½ teaspoon ginger
Cream Cheese and Butter Frosting
  • 3 oz. cream cheese
  • 3 oz. butter or margarine
  • 2 teaspoons vanilla
  • 1 pound powdered sugar
Directions
  1. In mixing bowl, thoroughly cream together sugar and shortening.
  2. Add pumpkin, eggs, and vanilla and beat well.
  3. In a separate bowl, sift together flour, baking powder, soda, salt, and spices.
  4. Add flour mixture to cream mixture and mix well. Stir in raisins and nuts if desired.
  5. Drop rounded teaspoons of dough onto a greased cookie sheet about 2 inches apart.
  6. Bake at 350 degrees for 12 – 15 minutes.
  7. Place cookies on cooling rack to cool.
Cream Cheese and Butter Frosting
  1. Cream cheese, butter, vanilla, and powdered sugar together until fluffy. Add a bit of milk or more sugar to achieve desired consistency.
  2. Spread on cooled cookies.
3.1.09

 

Are you an impulsive baker or do you plan ahead?

More Pumpkin Recipes:

Pumpkin Dip

Pumpkin Pie Fudge

Frosted Pumpkin Cookies

Pumpkin Chai Latte Fudge

How to Make Pumpkin Puree

Practically Perfect Pumpkin Pie

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Vicky says

    October 15, 2011 at 9:21 am

    I usually ignore the advice! But this tip is great! Your pumpkin ccokies look lovely…it reminds me I must buy a pumpkin this year and try a recipe…I’ve actually never cooked pumpkin!

    Reply
  2. Elsa says

    October 23, 2010 at 8:13 pm

    How did I miss this post? YUM! I love pumpkin!

    Reply
  3. Christy says

    October 21, 2010 at 11:44 pm

    100% impulsive – not the best thing for a mama of a large family but that is just how I roll – the cookies look delicious! What a great tip for the eggs – I rarely get them out long enough in advance!

    Reply
  4. tamilyn says

    October 19, 2010 at 7:18 pm

    I do the same thing. Plus, I know that they are clean when cracking 🙂

    Reply
  5. Rebecca says

    October 19, 2010 at 6:24 pm

    that's a great solution.

    In answer to your question, I am very impulsive…even when I have a menu plan, my efforts are accomplished whenever there is time throughout the day.

    Reply
  6. Anonymous says

    October 19, 2010 at 5:58 pm

    Thanks for good stuff

    Reply
  7. mub says

    October 19, 2010 at 4:58 pm

    Luckily the eggs I usually buy haven't been put in the fridge so I just leave them out all the time… which is ironic because I don't usually need room temperature eggs haha!

    Reply
  8. Colorado Girl says

    October 19, 2010 at 3:19 pm

    The cookies look yummy! I'll be processing our pumpkins this week. I guess I'll need to make cookies! =)

    Reply
  9. Alea says

    October 19, 2010 at 2:45 pm

    I do, I'll email it to you.

    Reply
  10. Shana says

    October 19, 2010 at 1:58 pm

    Those cookies sound really yummy. I love pumpkin so much and could definitely eat it all year round. Do you ahve a good pumpkin bread recipe?

    Reply
  11. The Book Lady Online says

    October 19, 2010 at 10:43 am

    Mmmmmm . . . the cookies look delicious!! Great tip about the eggs, too 🙂

    Reply
  12. vickie says

    October 19, 2010 at 10:19 am

    That's a good idea! I usually ignored that when they said it and never thought to do this – great idea! Pumpkin cookies look wonderful!
    vickie

    Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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