pumpkin cookies cream cheese icing recipe

Written ByJenny Smyth Posted on
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The Best pumpkin cookies cream cheese icing recipe

I’ve been making these pumpkin cookies with cream cheese icing for years, and they’re always a hit with my family. The combination of the warm spices in the cookies and the tangy cream cheese frosting is just perfect.

I love that this recipe is easy to make and requires minimal ingredients, making it a great option for a quick dessert or snack. My kids love helping me mix the dough and spread the icing on top of the cookies.

We often have these cookies at family gatherings and they’re always a crowd-pleaser. The best part is that they’re relatively healthy compared to other desserts, thanks to the use of pumpkin puree and reduced sugar content.

The pumpkin adds a lovely moisture and flavor to the cookies, making them feel like a special treat. I’ve even started using this recipe as a base for other desserts, like adding chocolate chips or nuts for added flavor.

Overall, this recipe is a classic for a reason – it’s easy, delicious, and perfect for any occasion.

Pumpkin Cookies with Cream Cheese Icing

4.5 from 1616 votes

Soft pumpkin cookies with a tangy cream cheese icing. Perfect for fall, these cookies are moist, flavorful, and easy to make.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract

For the Cream Cheese Icing

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1-2 tbsp milk

Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack
Whisk
Spatula

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line baking sheets with parchment paper.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Add pumpkin puree, egg, and vanilla extract.
6Mix until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
10Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11While the cookies are cooling, prepare the cream cheese icing.
12In a medium bowl, beat together cream cheese and butter using an electric mixer until smooth and creamy.
13Gradually add powdered sugar, mixing well.
14Add vanilla extract and 1 tablespoon of milk, mixing until the icing reaches your desired consistency.
15If needed, add more milk, one tablespoon at a time, until you reach the desired consistency.
16Once the cookies are completely cooled, spread or pipe the cream cheese icing onto each cookie.
17Allow the icing to set for a few minutes before serving.
18Enjoy your pumpkin cookies with cream cheese icing.

🔧Equipment

Mixing bowl
Measuring cups and spoons
Knife and cutting board
Cooking pan or pot
Spatula or wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 40mg🧂Sodium: 200mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 2g

📝Notes

Tips: For a spicier cookie, add a pinch of ground cloves to the dough. Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months.

These pumpkin cookies with cream cheese icing are perfect for any occasion – whether it’s a holiday party or just a Tuesday evening snack.

They’re easy to make and require minimal ingredients, making them a great option when you’re short on time or supplies.

Plus, they’re relatively healthy compared to other desserts thanks to the use of pumpkin puree and reduced sugar content.

❓ Frequently Asked Questions About Pumpkin Cookies with Cream Cheese Icing

1. What type of flour should I use for this recipe?

For this recipe, I recommend using unbleached all-purpose flour. This will give your cookies a nice texture and structure. You can also use whole wheat flour if you prefer a nuttier flavor.

2. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours or freeze it for up to 2 months. Let the dough come to room temperature before rolling out the cookies.

3. How do I ensure my cream cheese icing is smooth?

To get a smooth cream cheese icing, make sure your butter is softened and your cream cheese is at room temperature before mixing them together. If you’re having trouble getting rid of lumps, try adding a small amount of milk or heavy cream to thin out the icing.

4. Can I substitute other types of sugar in this recipe?

Yes, you can use other types of sugar in place of granulated sugar if you prefer. For example, you can use brown sugar or turbinado sugar for a slightly different flavor.

5. How do I store leftover cookies?

To store leftover cookies, let them cool completely on a wire rack before transferring them to an airtight container or plastic bag. You can store them at room temperature for up to 3 days or freeze them for up to 2 months.

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