Description
Soft, spiced pumpkin cookies topped with smooth cream cheese icing. Cozy, fluffy, and perfect for fall gatherings or make-ahead gifting.
Ingredients
- 1 cup pumpkin puree, blotted
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter (or coconut oil)
- 1 large egg
- 1 tsp vanilla extract
Cream Cheese Icing:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 ¼ cups powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
1. Blot pumpkin puree on paper towels for 10 minutes.
2. Whisk flour, baking soda, baking powder, spices.
3. Cream butter and sugars until fluffy.
4. Add pumpkin, egg, vanilla to butter mixture.
5. Mix in dry ingredients until just combined.
6. Scoop dough onto lined baking sheet.
7. Bake at 350°F for 12–14 minutes.
8. Cool cookies completely on wire rack.
9. Beat cream cheese, butter, powdered sugar, vanilla, salt until smooth.
10. Frost cooled cookies generously.
Notes
Blotting pumpkin is essential for non-cakey texture.
Store in fridge up to 5 days; freeze frosted cookies in layers.
Use full-fat cream cheese for best icing consistency.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg