Do pumpkin cookies need to be refrigerated?

Unfrosted, these chewy pumpkin cookies do not need to be refrigerated. They will hold up well for a few days if you keep them in an airtight container at room temperature. Otherwise, they are best the day they are baked. Check out my Storing Pumpkin Cookies section for more tips.

Why are my pumpkin cookies sticky?

Pumpkin spice cookies may turn out sticky if the pumpkin puree has extra liquid. This happens sometimes with Homemade Pumpkin Puree . If you find that your pumpkin cookies are sticky, you can add more flour to your mixture or blot the pureed pumpkin with a paper towel before adding it to the recipe.

Can I add mix-ins to these pumpkin vookies?

Sure! Chocolate chips , white chocolate chips , or raisins would all be yummy folded into the cookie dough or sprinkled on top of the frosting.

Pumpkin Spice Cookies with Frosting | Easy Low Sugar Recipe

Pumpkin Cookies with Naturally Sweetened Cream Cheese

Easy recipe for soft & chewy pumpkin cookies made with healthy ingredients, like fresh pumpkin puree! Iced with naturally sweetened cream cheese frosting. :: DontWastetheCrumbs.com

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5 from 1 review

These soft and chewy pumpkin spice cookies with naturally sweetened cream cheese frosting are full of pumpkin spice flavor for an indulgent treat!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 18-24 cookies 1x
Category: Desserts
Method: Bake
Cuisine: American

Ingredients

Scale

Cookies

½ cup (1 stick) butter, room temperature
1 cup granulated sugar (I use Turbinado sugar)
1 tsp molasses
2 Tbsp maple syrup
1 ½ cup canned or homemade pumpkin puree (1 15 oz can minus ¼ cup)
1 egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cornstarch
1 Tbsp pumpkin pie spice

Frosting

1–8 oz brick cream cheese, room temperature
3 Tbsp butter, room temperature
½ tsp vanilla
3 Tbsp maple syrup
pinch salt

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Instructions

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper or a Silpat baking mat.
In a large bowl, or in the bowl of a stand mixer, mix the butter and granulated sugar until the color is very light, about 5-7 full minutes.
Add 2 Tbsp maple syrup, molasses, pumpkin puree, egg, and vanilla and mix well until combined.
Add flour, baking powder, baking soda, salt, cornstarch, and pumpkin pie spice and mix until JUST combined.
Using a cookie scoop, scoop dough onto the prepared baking sheet. 1 scoop of dough will yield smaller, more bite-sized cookies. 2 scoops of dough will yield slightly bigger, bakery-style cookies.
Bake for 15 minutes, or until the cookies are golden to light brown underneath. Allow the cookies to cool completely before frosting.
Meanwhile, prepare the frosting. In a stand mixer, blender, OR by hand, combine the cream cheese, butter, vanilla, and maple syrup in a medium bowl. Add the salt and taste, adjusting the sweetener as desired.
Spread frosting on each cookie and sprinkle with additional cinnamon for decoration, if desired.

Notes

Storing

These are THE BEST the day they’re baked. But they hold up well for a few days if you keep them in an airtight container.
Unless you have oodles of fridge space, I recommend making the frosting and storing it in a separate container. Then frost the pumpkin cookies right before eating or serving.
These cookies also freeze well unfrosted! Thaw to room temperature before frosting and you have an instant dessert ready for those holiday gatherings.

Nutrition

Calories: 615

Find it online: https://dontwastethecrumbs.com/pumpkin-cookies/