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The Best Iced Pumpkin Cookies with Cream Cheese Icing

iced pumpkin cookies with cream cheese icing - featured image
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Soft, spiced pumpkin cookies topped with a thick, tangy cream cheese icing. These easy, no-chill cookies are the perfect fall treat, delivering a perfect ratio of cookie to icing every time.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup pumpkin puree (canned, not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • 4 ounces cream cheese, softened (full-fat)
  • 2 tablespoons unsalted butter, softened
  • 1½ cups powdered sugar (sifted if lumpy)
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down sides halfway through.
  3. Beat in pumpkin puree, egg, and vanilla extract until combined. Mixture may look slightly curdled.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Using a 1½-tablespoon cookie scoop, drop rounded mounds of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and tops look slightly puffed and just barely golden. Centers should look soft and slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cookies cool, make icing: Beat softened cream cheese and butter together in a medium bowl until smooth and creamy, about 2 minutes. Gradually add powdered sugar, beating on low speed. Add vanilla and 1 tablespoon milk, beat until smooth. Add remaining milk if needed for drizzling consistency.
  9. Once cookies are completely cool, spread generous amount of icing on each. Let icing set for 15-20 minutes before serving or storing.

Notes

Pat pumpkin puree gently with a paper towel if watery to prevent spreading. Use room temperature ingredients for best results. Cool cookies completely before icing to prevent melting. Double the icing if you prefer a thick layer. Store iced cookies in an airtight container in the refrigerator for up to 5 days. Un-iced cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese icing, fall cookies, soft pumpkin cookies, iced pumpkin cookies, easy pumpkin cookies

Find it online: https://breezybake.com/the-best-iced-pumpkin-cookies-with-cream-cheese-icing/