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Best Easy Pumpkin Cookies with Cream Cheese Icing

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Soft, spiced pumpkin cookies topped with a tangy cream cheese icing. Perfect for fall gatherings, this quick and easy recipe uses simple pantry ingredients and comes together in about 25 minutes.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • For the Cream Cheese Icing:
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  3. Beat in pumpkin puree, egg, and vanilla extract until just combined (mixture may look curdled).
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto prepared baking sheet, spacing 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and tops look slightly dry. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While cookies cool, make icing: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, beating on low speed. Add vanilla and 1 tablespoon milk; beat until smooth. Add more milk if needed for spreadable consistency.
  9. Once cookies are completely cool, spread icing on each cookie. Let icing set for about 10 minutes before serving.

Notes

Do not overmix the dough to keep cookies tender. Use room temperature cream cheese for lump-free icing. For best results, chill scooped dough for 15-20 minutes before baking. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Un-iced cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese icing, fall cookies, easy pumpkin cookies, soft pumpkin cookies

Find it online: https://tastytuck.com/best-easy-pumpkin-cookies-with-cream-cheese-icing/