Cream Cheese Frosted Pumpkin Chocolate Chip Cookies

Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.

There is nothing I love more than fall colors, feelings and food. There’s something that truly starts to stir inside of me as the leaves begin to fall. My sister once told me that she loves fall but doesn’t love the famous flavors of fall, so I set off to find something that she would love.

A friend many years ago delivered these frosted pumpkin cookies to our house and I’m pretty sure that the soft and chocolatey cookies with that dreamy, creamy frosting that your teeth completely sink into will sell her forever!

If you love our classic pumpkin chocolate chip cookies, then you will love this recipe with an added layer of creamy rich flavor in the cream cheese frosting! Pumpkin desserts and cream cheese frosting are a match made in heaven!

Ingredients for Pumpkin Chocolate Chips Cookies

If you have a can of pumpkin puree, then chances are you have the rest of the ingredients in your pantry for these pumpkin spice cookies! Here is everything you will need:

• Wet Ingredients: Vegetable Oil, Granulated Sugar, Light Brown Sugar, Egg, Pumpkin Puree and Vanilla Extract
• Dry Ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice, see note
• Mini Chocolate Chips: I like to use the mini chocolate chips so that they stay evenly distributed in the cookie dough, but you can use full size chocolate chips too.

Ingredients for Cream Cheese Frosting

• Butter: unsalted and softened to room temperature
• Cream Cheese: full fat and softened to room temperature
• Vanilla Extract: adds flavor
• Powdered Sugar: the base of the frosting and all the sweetness
• Salt: enhances all the flavors

Keep scrolling to the end of the post for all the measurements and information you need.

How to Make Frosted Pumpkin Chocolate Chip Cookies

These cookies are thick and pillowy, dotted with chocolate chips, and everything you want in a fall cookie. If you’re looking for a more chewy cookies, try our chewy pumpkin cookies, because this recipe is more of a cakey cookie. Here are the steps for making them:

1. Prep: Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper or silpats.
2. Beat: Add the oil and sugar to a stand mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
3. Mix: Add the egg and beat to combine. Decrease the mixer spe

Zucchini Cupcakes with Cream Cheese Frosting

Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.

Zucchini is such an amazing food to bake with. I know that the whole idea of putting vegetables in baking sounds weird to a lot of people – but trust me – zucchini is incredible in muffins, cakes, breads and cupcakes. It makes baked goods super moist with a soft crumb, just like these Zucchini Cupcakes with Cream Cheese Frosting.

So today we’re making zucchini cupcakes with cream cheese frosting. The cupcakes have a delicious spice cake flavor thanks to warm cinnamon, nutmeg and ground cloves. Then there’s a hint of vanilla and a touch of brown sugar for even more flavor.

The fluffy cream cheese frosting is the perfect topping. Smooth, creamy, extra fluffy and slightly tangy. You’re seriously going to love them. One of my favorite zucchini recipes ever!

Why Use Zucchini in Baking?

Using zucchini in baked goods adds moisture, texture and even healthy nutrients without altering the flavor. Zucchini is very mild in flavor and high in water content so it is ideal for adding moisture to a muffin, cupcake, quick bread, etc. The added bonus of using zucchini in baking is getting lots of yummy treats from all that zucchini coming from your summer garden!

Zucchini Cupcake Ingredients

Most of the ingredients for zucchini cupcakes are pantry friendly, and chances are that if you have a zucchini or two, you can whip this cupcake recipe up with little prep. Here is what you need:

Zucchini Cupcakes

• Zucchini: If you grate it finely, you won’t even know the zucchini is there.
• Flour: Just regular all-purpose flour is all you need.
• Baking Powder: Acts as a leavening agent to give the cupcakes rise and fluffiness.
• Salt: Enhances the sweetness and all the flavors.
• Seasonings: Ground Cinnamon, Nutmeg and Ground Cloves
• Vegetable Oil: Adds fat to the cupcakes to keep them moist. Canola oil also works great.
• White Sugar: Adds sweetness.
• Brown Sugar: Adds sweetness and rich flavor.
• &

Lemon Poppy Seed Cake with Cream Cheese Frosting [+Video]

This Lemon Poppy Seed Cake with Cream Cheese Frosting is soft, moist & deliciously buttery with a fresh lemon flavor. Dotted with poppy seeds & topped with cream cheese frosting – it’s the perfect dessert for lemon lovers!

From Poppy Seed Muffins to Cake!

It’s a soft, buttery, perfectly moist lemon cake that’s dotted with poppy seeds and topped with cream cheese frosting. It’s one of my favorite cakes, and it’s the perfect dessert if you love lemon poppy seed muffins.

The inspiration for this cake came after a friend gifted us with a poppy seed roll. It was a yeast bread with a swirl of poppy seed filling, and absolutely delicious. As I was having a slice with a thick slather of butter, it got me thinking about poppy seed recipes and I realized I hadn’t made any in a very long time.

So – this lemon poppy seed cake was born.

We have an entire video of exactly how to make it, so check it out…

What Do You Need to Make Lemon Poppy Seed Cake?

The ingredients for this cake recipe are simple and pantry friendly. Here are the items you will need:

Lemon Poppy Seed Cake

• Wet Ingredients: Granulated Sugar, Lemon Zest, Unsalted Butter, Eggs, Vanilla Extract, Sour Cream, Buttermilk and Lemon Juice
• Dry Ingredients: All Purpose Flour, Cornstarch, Bakin

World’s Best Homemade Cinnamon Rolls

Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!

Ingredients for Homemade Cinnamon Rolls

This ingredients list might look long at first glance, but several of the items overlap between the three different components and most of the items will be things you already have at home. Here is what you will need:

For the Dough

• Warm Water: helps activate the yeast, should be between 105° and 115°F
• Heavy Cream: adds to the squishiness of the rolls, whole can be substituted
• Instant Yeast: I prefer instant yeast over active dry yeast and would recommend not substituting it.
• Sugar: feeds the yeast to active it
• Buttermilk: adds to the fluffiness of the rolls
• Sea Salt: enhances all the flavors in the cinnamon rolls
• Eggs: provides structure to the rolls and helps binds all the ingredients
• Canola Oil: adds a little more fat while helping the cinnamon rolls stay tender
• Butter: adds richness to the dough
• All Purpose Flour: provides the structure for rolls
• Soy Lecithin: and emulsifying agent that helps fat and water stay together that helps create the most perfect rolls, can be omitted if needed but it really makes a difference!

For the Filling

• Unsalted Butter: don’t melt it, leave it at room temperature
• Brown Sugar: adds richness and pairs well with cinnamon
• White Sugar: adds additional sweetness
• Cinnamon: adds that signature warm flavor to cinnamon rolls
• Cornstarch: helps keep the filling thick and extra gooey

For the Frosting

• Cream Cheese: adds a delicious tang to the frosting
• Unsalted Butter: adds richness to the cream cheese icing
Read more

Lemon Cake with Lemon Cream Cheese Frosting

This lemon cake with lemon cream cheese frosting has a soft crumb and is packed with delicious lemon flavor. The cream cheese frosting is sweet and tangy, making it the perfect pairing for the lemon cake!

Easy Lemon Cake Recipe (From Scratch!)

I absolutely love lemon desserts. Lemon tastes bright and sunshine-y, and I think the slight tang is so delicious in cakes and cupcakes.

So today I’m sharing this lemon cake with lemon cream cheese frosting. It’s a moist lemon cake made in a 9×13-inch pan that’s frosted with a tangy lemon cream cheese frosting. It’s an easy lemon cake recipe, and it takes much less effort than making lemon cupcakes or a lemon layer cake.

What I loved so much about this homemade lemon cake recipe is that the lemon flavor tastes bright and fresh, without being tart or bitter. It’s deliciously sunny, and flavorful without being overpowering. If you love lemon desserts, this lemon cake with lemon cream cheese frosting is the perfect recipe for you.

I hope you enjoy it as much as we did!

What’s Needed to Make Homemade Lemon Cake?

To make the lemon cake from scratch, you’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Buttermilk
• Lemon juice and zest

And to make the lemon frosting, you’ll need:

• Unsalted butter
• Cream cheese
• Powdered sugar
• Lemon juice
• Salt
• Milk

You can find the measurement for each ingredient in the recipe card at the end of the post.

How to Make Lemon Cake with Lemon Frosting

This homemade lemon cake with lemon cream cheese frosting is a cinch to make! Here are the basic steps to mastering this recipe:

1. Prep: Preheat the oven and grease a 9×13 pan.
2. Dry Ingredients: Sift or whisk together all the dry ingredients in a medium bowl (flour, baking powder, baking soda and salt).
3. Rub: In a small bowl, combine the sugar with the lemon zest and rub the sugar and zest together with your fingers. This activates the oils in the zest creating bigger and bolder flavor.
4. Wet Ingredients: In a large bowl with an electric mixer (or in the bowl of a stand mixer using the paddle attachment), beat together the sugar and lemon zest mixture with the butter until light and fluffy. Beat in the eggs and vanilla until combined.
5. Stir: Turn the mixer to low speed and add the sour cream, lemon juice and buttermilk and mix until combined.
6. Combine: Slowly add in the dry ingredients and mix until a few streaks of flour remain.
7. Bake: Pour the cake batter into the prepared baking dish and bake as