Pumpkin Spice Cookies: Spiced Biscuits with Frosting
American spiced biscuits often rely on heavy fats and long baking times to develop their structure. This version of pumpkin spice cookies with cream cheese frosting uses chilled pumpkin puree to maintain a softer, cake-like crumb. You skip the dough chilling process entirely to ensure the texture remains tender rather than firm. Using an electric mixer to beat the butter and sugars for 2 minutes creates the necessary aeration for a light finish.
The result is a soft biscuit with a sharp, creamy contrast from the frosting. You must sift the icing sugar to prevent lumps and ensure the topping is smooth. Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. This short rest allows the centres to set without becoming dry. Only apply the frosting once the cookies are completely cool to prevent the butter from melting.
Pumpkin Spice Cookies: Spiced Biscuits with Frosting
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent the cookies from sticking to the metal.
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Cream the butter
Beat the softened butter, granulated sugar and brown sugar with an electric mixer on medium speed. Continue for 2 minutes until the mixture is pale and fluffy to ensure a light crumb.
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Mix the wet base
Beat in the chilled pumpkin puree and 1/2 tsp vanilla extract. Mix until the combination is completely smooth.
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Fold in dry ingredients
Whisk the flour, pumpkin spice blend, baking powder and baking soda in a separate bowl. Fold these into the wet mixture until just combined so you do not over-mix the dough. Stir in walnuts now if you are using them.
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Bake the cookies
Drop rounded teaspoons of dough onto the sheet, spacing them 5 cm apart. Bake for 12 minutes until the edges are set but the centres remain slightly soft.
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Cool the cookies
Let the cookies rest on the sheet for 5 minutes. This allows the structure to firm up before you transfer them to a cooling rack to cool completely.
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Make the frosting
Beat the softened cream cheese, 57 g butter, sifted icing sugar, vanilla extract and salt in a bowl. Work the mixture until it is smooth and creamy.
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Frost and serve
Spread or pipe the frosting onto the cooled cookies using a spoon or fondant knife. Serve immediately or store in an airtight container.
Do not chill the dough before baking. Chilling the dough changes the texture, which prevents the cookies from staying soft and tender. If the dough feels too firm, ensure your butter was at room temperature to maintain a smooth, light consistency.
How it differs from the traditional method
These cookies use chilled pumpkin puree and no dough chilling. This keeps the centres soft and tender rather than firm. If you prefer a crisp, snap-like cookie, use a traditional shortbread method with less moisture and omit the pumpkin puree entirely to achieve a drier result.
What to serve with it
Pair these cookies with a cup of hot chai tea or coffee to balance the sweetness. For a festive presentation, place them on a slate board. You may also provide a small bowl of warm apple sauce for dipping or dust the frosting with cinnamon for aroma.
Nutrition per serving
- Calories
- 245
- Protein
- 3.2 g
- Carbs
- 31.5 g
- Fat
- 11.8 g
- Fiber
- 1.1 g
- Sugar
- 18.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make these gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free blend. This change takes five minutes and maintains the structure of the cookie while accommodating dietary needs.
What happens if I do not sift the icing sugar?
The frosting will contain lumps. Sift the icing sugar before adding it to the cream cheese and butter to ensure the final topping is smooth and creamy.
How do I freeze the dough?
Place un-frosted dough portions in a Ziplock bag for up to 2 weeks. Bake them directly from frozen, but add a minute or two to the baking time.
