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+ servings

Soft and Chewy Pumpkin Cookies with Cream Cheese Icing

julieblanner
Get out your autumn aprons - it's time to bake with pumpkin! Enjoy the taste of fall with these pumpkin cookies with cream cheese icing.
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Course Cookies
Cuisine American
Servings 24 Cookies
Calories 135 kcal

Ingredients
  

  • 1 stick, ½ cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 egg
  • 1 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda

For the Cream Cheese Icing

  • 1 brick, 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350F and line a large baking sheet with a silpat mat or parchment paper.
  • In a large bowl, beat the butter, granulated sugar and brown sugar together until well mixed. If using a stand mixer, make sure to use the paddle attachment.
  • With the mixer on low speed, add in the egg, pumkin puree, and vanilla extract.
  • With the mixer on low speed, slowly add in the flour, pumpkin pie spice and baking soda. Mix just until combined - you don't want to overmix!
  • Scoop out 1” balls of dough onto the prepared baking sheet, making sure to place them at least 2" apart. Press each of the cookies down gently to flatten it.
  • Bake until the edges are golden brown and the center is set - about 10-12 minutes.
  • Transfer the cookies to a wire rack to cool while you make the icing.

For the Icing

  • Beat the softened cream cheese on medium speed until smooth - about 30 seconds.
  • With the mixer on low, slowly add the powdered sugar (about ¼ cup at a time).
  • When the sugar has been fully incorporated, add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.
  • Frost each of the cookies with 1 tablespoon of icing and top with a pinch of pumpkin pie spice if desired.
  • Store leftover cookies in an airtight container in the fridge for up to two days.

Notes

Tips

  • Don’t overmix the dough! Overmixing will result in tougher cookies.
  • Soften the cream cheese at room temperature before mixing. It’s the best way to make sure your icing is completely smooth, with no lumps!
  • Let cookies cool completely before icing. If you add the icing while the cookies are still warm, it will melt.

How to Store

  • Dough – Form dough into balls and freeze on a baking sheet for 1 hour. Transfer dough balls into an airtight container or Ziploc freezer bag, separating layers with parchment paper. Store for up to 2 months. Let thaw and bake as directed, or bake from frozen by adding 1 – 2 minutes to the bake time.
  • Refrigerater – Store leftover cookies in an airtight container in the fridge for up to two days.
  • Freezer – You can easily freeze baked cookies for later. Let cool completely, then seal in an airtight container or Ziploc freezer bag for up to 2 months. Thaw at room temperature when you’re ready to enjoy them.

Nutrition

Calories: 135kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 29mgPotassium: 45mgFiber: 1gSugar: 23gVitamin A: 1599IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword pumpkin cookies, pumpkin cookies with cream cheese icing
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