Description
Soft, spiced pumpkin cookies topped with tangy cream cheese icing. The perfect fall treat!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Cream Cheese Icing: 4 ounces cream cheese (softened), 1/4 cup unsalted butter (softened), 2 cups powdered sugar, 1 teaspoon vanilla extract, 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream together butter and sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until smooth.
- Gradually add dry ingredients to wet ingredients until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 12–15 minutes until edges are set.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For icing: Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Add milk a little at a time until desired spreading consistency is reached.
- Spread icing onto completely cooled cookies and serve.
Notes
- Spice Tip: Toast spices lightly for enhanced flavor.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with icing
- Calories: 120
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: pumpkin cookies, soft cookies, cream cheese icing, fall baking, pumpkin spice, dessert
