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Perfect Pumpkin Cookies with Cream Cheese Icing: Easy Fall Recipe

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These soft, tender pumpkin cookies with tangy cream cheese icing are the perfect fall treat. Easy to make with simple pantry ingredients, they’re a crowd-pleasing dessert for any autumn gathering.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¾ cup (170g) pumpkin puree (100% pure pumpkin)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted if lumpy
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk (whole milk preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until combined. Do not overmix.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop when no streaks of flour remain.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  7. Portion the cookies: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets.
  8. Bake for 10-12 minutes, until the edges are set and just starting to turn golden. The centers will look slightly underdone and puffy.
  9. Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the icing: Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat on low speed until combined. Add milk one tablespoon at a time until the icing reaches a spreadable consistency.
  11. Ice the cookies: Once the cookies are completely cool, spread a generous amount of icing on each one.
  12. Let the icing set: Let the iced cookies sit at room temperature for about 15-20 minutes so the icing firms up slightly.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Do not overmix the dough. Let cookies cool completely before icing. For best results, use room temperature ingredients. Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Freeze baked cookies or dough for up to 3 months.

Nutrition

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

Find it online: https://gleefulfork.com/perfect-pumpkin-cookies-with-cream-cheese-icing-easy-fall-recipe/