Description
These irresistible soft pumpkin cookies are moist, cake-like, and full of warm fall spices, topped with a rich cream cheese icing – perfect for autumn baking and holiday treats.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 1 (15 oz) can pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 4 cups (480g) all-purpose flour
- 1/2 cup (113g) unsalted butter, softened (for icing)
- 8 oz (226g) cream cheese, softened
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup of softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract; beat until well combined.
- In a separate bowl, whisk together baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and cookies are lightly browned.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- To make the icing, beat together the softened butter and cream cheese until smooth.
- Add powdered sugar and vanilla extract, and continue beating until fluffy and creamy.
- Once cookies are completely cooled, spread or pipe the cream cheese icing on top of each cookie.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Chilling the dough for 30 minutes before baking helps keep cookies from spreading too much.
- You can sprinkle a bit of cinnamon or nutmeg on top of the icing for added flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
