Irresistible Pumpkin Cookies with Cream Cheese Icing for Fall
Fall is in the air, and there’s no better way to celebrate the season than with some delicious pumpkin cookies topped with creamy, dreamy cream cheese icing. These irresistible pumpkin cookies are soft, spiced just right, and perfect for cozy gatherings or an afternoon treat. Let’s dive into this easy and flavorful recipe!
Ingredients for Pumpkin Cookies
Here’s what you’ll need to make these delectable pumpkin cookies:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk (for thinning if needed)
Instructions to Make the Cookies
1. Prepare the Dough
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg, vanilla extract, and pumpkin puree, and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
2. Bake the Cookies
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto your prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until they are set and lightly golden at the edges. Remove from the oven and let them cool on a wire rack.
Making the Cream Cheese Icing
While the cookies are cooling, it’s time to whip up that amazing cream cheese icing.
In a medium-sized bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar and mix until well-combined. If the icing is too thick, you can add 1-2 tablespoons of milk to reach your desired consistency.
Time to Decorate!
Once the cookies are completely cooled, generously spread or drizzle the cream cheese icing over the tops of each cookie. For an extra touch of fall flair, you can sprinkle a little cinnamon or pumpkin pie spice on top of the icing.
Tips for Perfect Pumpkin Cookies
- Don’t overmix the dough. Overmixing can lead to denser cookies, so mix just until the ingredients are combined.
- Chill the dough for thicker cookies. If you prefer thicker cookies, pop the dough in the fridge for about 30 minutes before baking.
- Add a fall twist. For a bit of crunch, fold in some chopped pecans or walnuts to the cookie dough.
Storing and Serving
These cookies are best served fresh, but they can be stored in an airtight container for up to 3 days. The cream cheese icing should be refrigerated, so if you’re making the cookies in advance, store them without icing and frost them just before serving.
Why You’ll Love These Pumpkin Cookies
- Packed with Fall Flavors: The pumpkin puree, cinnamon, and pumpkin pie spice give these cookies a warm, cozy flavor perfect for autumn.
- Soft and Moist: Thanks to the pumpkin, these cookies are incredibly soft and moist.
- Cream Cheese Icing: The cream cheese icing takes these cookies to the next level, adding a creamy, tangy sweetness that complements the spiced pumpkin perfectly.
Enjoy the Taste of Fall!
These pumpkin cookies with cream cheese icing are sure to become a fall favorite in your household. Whether you’re baking for a fall festival, a Halloween party, or just a cozy evening at home, these cookies are a must-try. Happy baking!
