Imagine sinking your teeth into a soft, chewy pumpkin cookie that's bursting with warm autumn spices and topped with a luxurious cream cheese icing that will make your taste buds dance with joy! These aren't just any ordinary cookies - they're a seasonal sensation that transforms the humble pumpkin into a decadent dessert that will have everyone begging for your secret recipe. Whether you're a pumpkin spice fanatic or just looking for the perfect treat to impress your friends and family, these cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add canned pumpkin puree, eggs, and vanilla extract to the butter mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt to create the dry ingredient mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese icing, beat softened cream cheese in a medium bowl until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined and smooth.
- Once cookies are completely cooled, spread or pipe the cream cheese icing onto each cookie.
- Allow icing to set for 15-20 minutes before serving or storing in an airtight container.
Tips
- Make sure your butter and cream cheese are truly softened at room temperature for the smoothest mixing and best texture.
- Don't overmix the dough - mix just until the ingredients are combined to keep the cookies tender and chewy.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking and a professional look.
- Let the cookies cool completely before icing to prevent the cream cheese frosting from melting.
- For an extra flavor boost, try adding a pinch of nutmeg or ground ginger to the cookie dough.
- Store cookies in a single layer in an airtight container to maintain their soft texture and prevent the icing from getting smudged.
- These cookies freeze beautifully - both baked and unbaked - so you can enjoy them anytime the pumpkin craving hits!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
