Irresistible Pumpkin Cookies with Cream Cheese Icing Recipe

There’s something magical about pumpkin cookies with cream cheese icing. Picture this: soft, spiced cookies that melt in your mouth, topped with luscious, sweet cream cheese frosting. You can almost smell the warmth of fall wafting from your oven as you bake these delightful treats. It’s like a cozy sweater for your taste buds, perfect for any occasion, whether it’s a crisp autumn day or a holiday gathering.

Now, let me take you down memory lane. I remember the first time I made pumpkin cookies with cream cheese icing. My kitchen looked like a flour bomb exploded, and my dog was convinced he had hit the jackpot with all the crumbs falling his way. But when I took that first bite, it felt like autumn danced on my tongue. These cookies are not just delicious; they’re a hug in dessert form.

Every time I’ve made these cookies, friends and family have begged for the recipe after just one taste.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin for the best flavor; avoid pumpkin pie filling.

• All-Purpose Flour: This forms the base of your cookies; sift it to avoid lumps.

• Brown Sugar: For rich sweetness and moisture; dark brown sugar works wonderfully here.

• Granulated Sugar: Balances out the brown sugar’s deep flavors; don’t skip it!

• Baking Powder: Helps your cookies rise and gives them that fluffy texture we all love.

• Ground Cinnamon: Adds warmth; feel free to experiment with nutmeg or ginger too!

• Salt: Just a pinch enhances all the flavors in your cookie dough.

• Eggs: They bind everything together and add moisture to your dough.

• Vanilla Extract: A splash of this aromatic delight elevates your cookie flavor beautifully.

For the Cream Cheese Icing:

• Cream Cheese: Use full-fat for that dreamy texture everyone craves in frosting.

• Butter: Softened butter helps create a smooth and creamy icing consistency.

• Powdered Sugar: Sweetens up the frosting while ensuring it remains fluffy; sift before using for best results.

• Vanilla Extract: A hint of vanilla in the icing ties everything together perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prep Your Baking Sheets: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make cleanup easier.

Create Your Cookie Batter: In a mixing bowl, combine canned pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract until smooth. The mix should look creamy and delightful.

Add Dry Ingredients: Gradually mix in flour, baking powder, ground cinnamon, and salt until just combined. Be careful not to overmix; we want soft cookies!

Scoop and Shape Cookies: Use a cookie scoop or two spoons to drop dollops of dough onto prepared baking sheets. Leave space between each cookie because they will spread while baking.

Bake Until Golden: Pop them into your preheated oven and bake for 12-15 minutes until edges are lightly golden but centers remain soft. Your kitchen will smell heavenly!

Make That Cream Cheese Icing: While cookies cool, beat softened cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla extract until smooth and spreadable.

Now you’re ready! Spread or pipe that luscious icing over cooled cookies for an extra special touch.

Enjoy these delightful pumpkin cookies with cream cheese icing as an everyday treat or save them for special occasions! They might just become your new go-to dessert!

Perfecting the Cooking Process

Start by mixing the dry ingredients separately before adding them to your wet mixture. This ensures even flavor distribution throughout your pumpkin cookies with cream cheese icing.

Add Your Touch

Feel free to swap out regular flour for whole wheat or add chocolate chips for extra sweetness. Get creative with spices like nutmeg or ginger!

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to a week. You can also freeze them, but be sure to thaw them before icing.

Baking these pumpkin cookies reminds me of my childhood, where every autumn meant warm treats coming straight from my grandmother’s oven. Those cozy memories inspire my baking today.

FAQ

What can I substitute for pumpkin puree?

You can use applesauce or mashed bananas as substitutes for pumpkin puree.

How do I prevent my cookies from spreading too much?

Chill the dough before baking to help your pumpkin cookies keep their shape.

Can I use different icing options?

Absolutely! Maple glaze or vanilla frosting can be delicious alternatives to cream cheese icing.

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Pumpkin Cookies with Cream Cheese Icing

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Pumpkin cookies with cream cheese icing are the ultimate fall treat, combining soft, spiced cookies with a rich, tangy frosting. These delightful morsels capture the essence of autumn in every bite, making them perfect for cozy gatherings or holiday celebrations. With their inviting aroma and melt-in-your-mouth texture, these cookies are sure to become a seasonal favorite.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese (softened)
• 1/4 cup butter (softened)
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
3. Gradually add flour, baking powder, cinnamon, and salt; mix until just combined.
4. Use a cookie scoop to drop dough onto prepared sheets, spacing them apart.
5. Bake for 12-15 minutes until edges are golden but centers are soft.
6. For icing, beat cream cheese and butter until fluffy; gradually add powdered sugar and vanilla until smooth.
7. Once cookies are cool, spread or pipe icing on top.

Nutrition

• Serving Size: 1 cookie (40g)
• Calories: 150
• Sugar: 12g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg