Autumn Spice Pumpkin Cookies with Cream Cheese Swirl

Autumn Spice Pumpkin Cookies Aunt Mildreds Teatime Treat

By Emily CollinsSeptember 24, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy some pumpkin cookies that taste like autumn in every bite? These autumn spice cookies are soft, chewy, and swirled with a tangy cream cheese frosting.

Honestly, could there be a better treat with a cuppa?

Brief Overview

These pumpkin cookies are a twist on a classic American bake. We're infusing them with a bit of British baking flair.

These are a medium difficulty bake, so give yourself about 45 minutes, plus cooling time. This recipe makes around 24 cookies - enough to share!

Main Benefits

Okay, let's get these pumpkin cookie sorted. These pumpkin cookies are packed with pumpkin, which is full of Vitamin A.

Whip these up when you want to impress. What makes these special is the cream cheese swirl, it cuts through all the sweetness.

Alright, Let's Talk Ingredients

To make these fabulous autumn spice cookies , you'll need: 1 ½ cups of flour, 1 teaspoon of baking soda, and a blend of spices.

Think 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of ginger for that perfect spiced pumpkin cookie recipe.

Also, add ½ teaspoon of salt to balance everything out.

For the wet ingredients, grab ½ cup of softened butter. Cream it together with ¾ cup of granulated sugar and ½ cup of brown sugar, then add 1 egg and 1 teaspoon of vanilla extract.

Finish off with 1 cup of pumpkin puree to get that lovely pumpkin cookies flavor.

Now, don’t forget the cream cheese swirl! You will need 4 ounces of softened cream cheese, ¼ cup of granulated sugar, 1 egg yolk, and ½ teaspoon of vanilla extract.

Trust me, that cream cheese swirl really elevates these pumpkin cookies teatime!

Equipment You'll Need

Before you start, you’ll need a few bits and bobs. Get your stand mixer (or hand mixer) ready. You'll also need two mixing bowls, measuring cups, baking sheets, and parchment paper.

A cookie scoop helps to make sure that all your easy pumpkin cookie recipe come out uniform.

For that gorgeous swirl, either a small bowl or a piping bag will do the trick. You know? A good setup is half the battle. Makes things a lot less stressfull.

These pumpkin cookies with nutmeg are not just delicious, they’re a hug in a cookie. You can even experiment with pumpkin cookie variations.

Aunt Mildred would definitely approve. So grab your apron and let's get baking these spiced pumpkin cookie recipe.

Ingredients & Equipment

Alright, let's get these pumpkin cookie sorted. Right then, keeping in mind we want a bit of Bake Off flair and Aunt Mildred's approachability when discussing ingredients and equipment for these autumn spice cookies .

Honestly, getting the right stuff makes all the difference!

Main Ingredients for Pumpkin Perfection

Okay, for the actual pumpkin cookies themselves, here’s the lowdown:

All-purpose flour: 1 ½ cups (192g) . Plain flour is what you want.
Baking soda: 1 teaspoon (5g) . This is our raising agent, don't skip it!
Ground cinnamon: 1 teaspoon (3g) .
Ground nutmeg: ½ teaspoon (1.5g) . Adds that warm autumnal feel.
Ground ginger: ¼ teaspoon (0.75g) . Just a hint for a bit of zing.
Salt: ½ teaspoon (3g) . Balances the sweetness, trust me.
Unsalted butter: ½ cup (113g) , softened. Proper soft, like room temperature.
Granulated sugar: ¾ cup (150g) .
Light brown sugar: ½ cup (100g) , packed. This is for that chewy texture.
Large egg: 1 . Free range if you can.
Pure vanilla extract: 1 teaspoon (5ml) . Not essence, extract!
Canned pumpkin puree: 1 cup (245g) . Make sure it's puree , not pie filling!

Quality matters, especially with the butter and pumpkin. Decent butter makes for a richer cookie. And good pumpkin puree should be smooth and vibrant orange.

Cream Cheese Swirl Goodness

Now, for the cream cheese swirl cookies , which takes this to the next level.

Cream cheese: 4 ounces (113g) , softened. Philadelphia is always a safe bet.
Granulated sugar: ¼ cup (50g) .
Large egg yolk: 1 . This makes the swirl extra rich.
Pure vanilla extract: ½ teaspoon (2.5ml) .

Seasoning Notes for Spiced Pumpkin Cookie Recipe

Essential spices? Cinnamon and nutmeg are key. That's what makes it pumpkin spice cookies . A touch of ginger adds depth.

If you don't have all the spices, use 1 ½ teaspoons of pumpkin pie spice. If you want a pumpkin cookie variations , increase the nutmeg for extra flavour.

Essential Equipment for Your Bake Off Dreams

You don't need fancy kit, just the basics:

Stand mixer or electric hand mixer. Either works fine, mate.
Two large mixing bowls. Gotta mix those ingredients separately.
Measuring cups and spoons. Accurate measurements are key.
Baking sheets. For baking, obviously!
Parchment paper or silicone baking mats. Stops the cookies from sticking.
Cookie scoop (optional). Helps make them uniform.
Small bowl or piping bag. For the cream cheese swirl, adds a nice touch

No stand mixer? No worries. Just use a wooden spoon and some elbow grease. Parchment paper can be replaced with a well greased baking sheet.

Easy peasy! These soft pumpkin cookies are achievable for all! Bake a batch for pumpkin cookies teatime

Right, there you have it all the gear you need to make these scrumptious easy pumpkin cookie recipe . Get baking!

Let's Bake Some Autumn Spice Pumpkin Cookies!

Okay, let's get these pumpkin cookie sorted, shall we? Today, we're ditching the boring biscuits and whipping up some proper autumn spice cookies that'll knock your socks off! Think "Great British Bake Off" meets Aunt Mildred's kitchen.

These are soft, chewy, and perfect with a cuppa. Honestly, once you taste these pumpkin spice cookies , you'll forget all about shop bought ones.

Prep Steps: Get Your Mise en Place Sorted!

Right then, before we get our hands dirty, a bit of mise en place is key. Gather all your ingredients.

Soften that butter. Honestly, using softened butter is the key when we bake! Measure everything out. It's like painting by numbers, but tastier.

Also, preheat your oven to 375° F ( 190° C) . While that's heating, line your baking sheets with parchment paper.

Easy peasy.

step-by-step to Baking Success

Time to bake the easy pumpkin cookie recipe ! Don't worry, it's easier than it looks.

Whisk together 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ½ tsp salt.
Cream together ½ cup softened butter, ¾ cup granulated sugar, and ½ cup brown sugar.
Beat in 1 egg and 1 tsp vanilla. Then, mix in 1 cup pumpkin puree.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
In a separate bowl, beat together 4 oz softened cream cheese, ¼ cup sugar, 1 egg yolk, and ½ tsp vanilla.
Drop tablespoons of cookie dough onto your baking sheets. Swirl the cream cheese mixture on top.
Bake for 12- 15 minutes . Edges should be golden. Centers should be set.

Pro Tips: Become a Pumpkin Cookie Pro!

Want to take your pumpkin cookies with nutmeg to the next level? Don't overmix! That will ruin the cookies. And if you want to make these ahead? The dough can be chilled for up to 2 days.

Perfect for a pumpkin cookies teatime treat!

I hope you try this amazing spiced pumpkin cookie recipe this fall! It will fill your tummy with soft pumpkin cookies .

Recipe Notes for Autumn Spice Cookies

Okay, let's get these pumpkin cookie notes sorted. It's not just about the recipe, you know? It's about making your pumpkin cookies the best they can be.

These notes are here to give you that Bake Off edge, all while keeping things as comfy and familiar as Aunt Mildred's baking.

I reckon you'll find these helpful.

Serving these Pumpkin Cookies Teatime treats

Plating and Presentation Ideas: Right then, picture this: a stack of these beauties on a vintage cake stand. Dust them with a touch of icing sugar, like a light dusting of snow.

Honestly, they look amazing just as they are, but a little presentation never hurt anyone. Pumpkin Cookies with Nutmeg are perfect for your afternoon tea!

Complementary Sides or Beverages: These soft pumpkin cookies go brilliantly with a hot cuppa, obviously! But a chilled glass of milk or even a spiced latte works a treat too.

Fancy something a bit naughty? Try a small glass of Baileys!

Storage Tips for your Spiced Pumpkin Cookie Recipe

Refrigeration Guidelines: These pumpkin spice cookies will keep in an airtight container at room temperature for about 3 days. Pop them in the fridge, and they'll last for up to a week.

Freezing Options (if applicable): Good news! You can freeze these autumn spice cookies . Let them cool completely, then wrap them individually in cling film before putting them in a freezer bag.

They'll keep for up to 2 months.

Reheating Instructions: No need to reheat from frozen, just leave them to defrost at room temperature, about 30 minutes.

Pumpkin Cookie Variations to your liking

Dietary Adaptations: Want a dairy-free version? Swap the butter for a plant based alternative and use dairy-free cream cheese for the swirl.

Honestly, you won't even notice the difference. Looking for easy pumpkin cookie recipe options?

Seasonal Ingredient Swaps: In the autumn, look out for locally grown pumpkins for the puree it really makes a difference to the flavour.

A great Fall baking recipe to have up your sleeve.

Nutrition Basics of Pumpkin Spice Cookies

Simplified Nutrition Information: Each cookie has roughly 150-180 calories. There’s about 2g of protein, 7-9g of fat, and 20-24g of carbs.

Key Health Benefits: Pumpkin is packed with Vitamin A, which is great for your eyes and skin. Plus, the spices like cinnamon and nutmeg have anti inflammatory properties.

You know, a little bit of good with the treat.

Right then, there you have it! All the notes you need to make cream cheese swirl cookies like a pro.

Don't be afraid to experiment. Have a go at baking and put your own spin on things. You never know, you might just create a masterpiece.

Happy baking, and remember, a little bit of love is always the best ingredient!

Frequently Asked Questions

Why did my pumpkin cookies turn out cakey instead of chewy?

Cakey cookies are often a result of overmixing the batter, which develops too much gluten. Next time, mix the wet and dry ingredients until just combined. Also, make sure you're using the correct type of pumpkin canned pumpkin puree, not pumpkin pie filling, is what you need for the best texture.

Can I freeze pumpkin cookies, and how should I store them?

Absolutely! These pumpkin cookies freeze beautifully. Store them in an airtight container for up to 2-3 months. For storing at room temperature, keep them in an airtight container to maintain their softness. They'll stay fresh for about 3-4 days but let's be honest, they probably won't last that long!

What can I substitute for the cream cheese in the cream cheese swirl?

If you're not a fan of cream cheese (a bit rogue, aren't we?), or have dietary restrictions, you can try using a mascarpone cheese for a richer flavor. Alternatively, a thick Greek yogurt, strained to remove excess liquid, can work in a pinch. For a dairy-free option, many vegan cream cheese alternatives work well.

My pumpkin cookies spread too thin while baking. What went wrong?

Thin, flat cookies usually happen when the butter is too warm or melty. Make sure your butter is softened, but still cool to the touch. Chilling the cookie dough for 30 minutes before baking can also help prevent excessive spreading. Ensuring your oven is at the correct temperature is also crucial.

Can I make these pumpkin cookies ahead of time?

You sure can! The dough for these pumpkin cookies can be made 1-2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. Let the dough sit at room temperature for about 20 minutes before scooping and baking, this helps keep the dough from cracking.

Are there any variations I can try to spice up my pumpkin cookies?

Loads! These Autumn Spice Pumpkin Cookies are quite versatile, darling. Try adding chocolate chips, chopped walnuts, or pecans to the dough. A sprinkle of sea salt on top before baking can also elevate the flavor profile. For a warmer, spicier kick, add a pinch of cardamom or cloves to the dry ingredients.

You could also add molasses to the cookie dough!