Imagine biting into a soft, pillowy cookie that captures the essence of fall in every single crumb. These Easy Pumpkin Cookies with Cream Cheese Icing are not just a dessert; they're a warm hug on a crisp autumn day. With their perfectly spiced pumpkin base and luxurious cream cheese frosting, these cookies are about to become your new seasonal obsession that will have everyone begging for your recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 8 oz cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of sugar, and 1/2 cup of vegetable oil. Use a whisk or an electric mixer to blend these ingredients until smooth and well combined.
- Add 1 large egg to the mixture and continue to mix until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
- While the cookies are baking, prepare the cream cheese icing. In a medium mixing bowl, beat together 8 ounces of cream cheese and 1/4 cup of softened butter until smooth and creamy.
- Gradually add 2 cups of powdered sugar to the cream cheese mixture, mixing until fully combined and fluffy. If the icing is too thick, you can add a splash of milk to reach your desired consistency.
- Once the cookies are done baking, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
- Once the cookies are completely cool, spread a generous amount of cream cheese icing on top of each cookie using a knife or spatula.
- Enjoy your delicious Easy Pumpkin Cookies with Cream Cheese Icing! Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- • Use fresh, high-quality pumpkin puree for the most authentic flavor. Avoid watery canned pumpkin. • Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined. • Let cookies cool completely before icing to prevent the cream cheese frosting from melting. • For extra flavor, consider adding a pinch of ground ginger or a dash of vanilla extract to the cookie dough. • Use room temperature cream cheese and butter for the smoothest, creamiest icing. • If the icing is too thick, add milk one teaspoon at a time. If too thin, add more powdered sugar. • For a festive touch, sprinkle some cinnamon or nutmeg on top of the iced cookies.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
