Description
Soft and flavorful pumpkin cookies topped with a tangy cream cheese icing, perfect for fall!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (245g) pumpkin puree
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1 teaspoon (2g) ground cinnamon
- 1/2 teaspoon (1g) ground nutmeg
- 1/4 teaspoon (0.5g) ground cloves
- 1/4 teaspoon (1.5g) salt
- 4 ounces (113g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- 2–3 tablespoons (30-45ml) milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese icing.
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract and add milk, one tablespoon at a time, until the icing reaches your desired consistency.
- Once the cookies are completely cool, frost them with the cream cheese icing.
Notes
- Storage: Store in an airtight container.
- Tips: Ensure butter and cream cheese are softened properly.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin cookies, cream cheese icing, fall baking, cookies, dessert, recipe
