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Easy Kid-Approved Pumpkin Cookies with Cream Cheese Icing

pumpkin cookies with cream cheese icing - featured image
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Soft, pillowy pumpkin cookies topped with tangy cream cheese icing. A happy accident turned into a beloved fall treat that kids and adults alike can’t resist.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with a wooden spoon or spatula until light and fluffy, about 2 minutes.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop or a regular spoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake one sheet at a time for 10-12 minutes, until the edges are set and the tops look dry. The centers will still be soft.
  8. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
  9. While the cookies cool, make the icing: In a small bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and mix until well combined. Add milk one tablespoon at a time until it reaches a spreadable consistency.
  10. Once the cookies are completely cool, spread a generous dollop of icing on each one.
  11. Allow the iced cookies to sit at room temperature for about 10 minutes so the icing firms up slightly before serving.

Notes

Don’t overmix the batter to keep cookies soft. Use room temperature ingredients for best results. Blot pumpkin puree if watery to prevent flat cookies. Cool cookies completely before icing. Bake one sheet at a time for even baking.

Nutrition

Keywords: pumpkin cookies, cream cheese icing, kid-friendly, fall baking, easy cookies, soft pumpkin cookies

Find it online: https://junomeals.com/easy-kid-approved-pumpkin-cookies-with-cream-cheese-icing/