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Perfect Pumpkin Cookies with Cream Cheese Icing

pumpkin cookies with cream cheese icing - featured image
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These pumpkin cookies have a velvety, tender crumb with warm spices and are topped with a tangy, creamy cream cheese icing. They are the perfect fall treat, easy to make, and require no chill time.

Ingredients

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  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (225g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted if clumpy
  • 1/2 teaspoon vanilla extract
  • A tiny pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down sides as needed.
  4. Add pumpkin purée, egg, and vanilla extract to the butter mixture. Beat on low speed until just combined (mixture may look curdled).
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 12-14 minutes, rotating pans halfway through, until edges are set and just starting to turn golden. Centers should still look soft and puffed.
  8. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: In a medium bowl, beat softened cream cheese and softened butter until smooth and creamy. Add powdered sugar, vanilla extract, and salt. Beat on low until combined, then on medium for 1 minute until light and fluffy. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
  10. Once cookies are completely cool, spread a generous amount of icing on each. Let icing set for 15-20 minutes before serving (or refrigerate for 10 minutes).

Notes

For best results, use room temperature ingredients. If pumpkin purée is watery, blot with a paper towel. Chilling scooped dough for 15-20 minutes before baking can help cookies hold shape. Cookies taste even better the next day. Store iced cookies in refrigerator for up to 5 days; freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese icing, fall baking, pumpkin spice, soft cookies, easy cookie recipe

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