Pumpkin Cookies with Cream Cheese Icing

The moment you take a bite of these delightful pumpkin cookies with cream cheese icing, you’re greeted with a warm hug of spices and sweetness that dances on your taste buds. Imagine the aroma wafting through your kitchen, as if autumn itself decided to set up camp right at your dining table. These cookies are not just treats; they are little pieces of joy that make any mundane day feel like a celebration.

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I remember the first time I baked these pumpkin cookies; my kitchen was filled with laughter, flour explosions, and my dog eyeing me suspiciously for any potential cookie drops. My friends couldn’t stop raving about them at the potluck, and let’s just say, they didn’t last long. Perfect for cozy evenings or festive gatherings, these cookies promise a delightful flavor experience that will have everyone asking for seconds.

Baking these cookies brings back fond memories of family gatherings where everyone would gather around the kitchen, eagerly waiting for the first batch to come out of the oven.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin puree for rich flavor; avoid pumpkin pie filling which is sweetened and spiced.
• Granulated Sugar: White sugar keeps the cookies sweet while allowing the pumpkin flavor to shine through beautifully.
• Brown Sugar: For depth and moisture, brown sugar adds a delightful caramel note to your cookies.
• All-Purpose Flour: Essential for structure; sifting it ensures even mixing and a lighter texture.
• Baking Soda: Helps the cookies rise perfectly, giving them that soft and chewy texture we all love.
• Pumpkin Pie Spice: A mix of cinnamon, nutmeg, and ginger enhances the autumnal flavor profile in each bite.
• Salt: Just a pinch balances out the sweetness and amplifies all the flavors beautifully.
• Eggs: Two large eggs help bind everything together while adding richness to each cookie.
• Vanilla Extract: A splash of vanilla rounds out the flavor; feel free to use homemade if you have it!
• Cream Cheese: Softened cream cheese is essential for that luscious icing that takes these cookies over the top.
• Powdered Sugar: Adds sweetness without grittiness; it’s key for achieving that smooth icing texture.
• Milk or Cream: Just enough helps achieve the perfect consistency for spreading your icing on top of warm cookies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Kitchen Space: Gather all your ingredients and preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup later.

Mix Dry Ingredients First : In a bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until well combined. This step ensures even distribution of flavors throughout your batter.

Create Your Cookie Batter : In a separate bowl, beat together canned pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. It should feel like autumn in your bowl!

Add Dry Ingredients : Gradually fold in your dry mixture into the wet ingredients using a spatula. Be gentle—overmixing can lead to tough cookies instead of soft delights.

Scoop onto Baking Sheets : Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Leave some space between each ball because they will spread while baking.

Bake Until Perfectly Golden : Pop those bad boys into your preheated oven for 12-15 minutes or until edges are slightly golden. They’ll smell fantastic—try not to eat them straight from the oven!

Create Your Cream Cheese Icing : While cooling down on wire racks, beat softened cream cheese with powdered sugar and milk until smooth and spreadable. Taste it—you might want to keep this icing away from prying spoonfuls!

Icing Time! : Once cooled completely (patience is key), generously spread that creamy icing on top of each cookie. Feel free to sprinkle extra pumpkin pie spice on top for an extra touch!

Now sit back and enjoy every scrumptious bite of these pumpkin cookies with cream cheese icing! You’ve earned it after all that hard work—or shall I say fun?

These little gems embody everything wonderful about fall: warm spices, sweet treats, and sharing good times with even better people. So why not whip up a batch today?

Perfecting the Cooking Process

Start by mixing dry ingredients first, then blend wet ingredients separately before combining them for a smooth batter. Bake at 350°F for about 12-15 minutes until golden brown and slightly firm.

Add Your Touch

Consider adding chocolate chips or nuts to elevate your pumpkin cookies. A sprinkle of cinnamon on the cream cheese icing adds an extra layer of flavor that everyone will love.

Storing & Reheating

Store cooled cookies in an airtight container at room temperature for up to one week. For reheating, pop them in a microwave for a few seconds to regain their soft texture.

Baking these cookies brings back memories of my grandma’s kitchen filled with laughter and delicious smells during autumn gatherings. The joy on everyone’s faces when biting into these treats is priceless.

FAQ

Can I substitute pumpkin puree in the recipe?

Absolutely, you can use applesauce or mashed bananas as substitutes for pumpkin puree.

How long will these cookies stay fresh?

Pumpkin cookies with cream cheese icing last up to one week when stored properly.

Can I freeze pumpkin cookies?

Yes, you can freeze un-iced cookies for up to three months; just thaw and ice before serving.

Print

Delightful Pumpkin Cookies with Cream Cheese Icing

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the warmth of fall with these pumpkin cookies topped with luscious cream cheese icing. Bursting with spices and sweetness, each bite offers a cozy experience reminiscent of autumn gatherings. Perfect for festive occasions or a cozy night in, these cookies are sure to become a favorite among family and friends.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese (softened)
• 2 cups powdered sugar
• 2 tbsp milk

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix canned pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Scoop rounded balls of dough onto prepared baking sheets, spacing them apart.
6. Bake for 12-15 minutes or until golden around the edges. Allow cooling on wire racks.
7. For icing, beat softened cream cheese with powdered sugar and milk until smooth; spread over cooled cookies.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 10g
• Sodium: 70mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: - Feel free to add chocolate chips or nuts for added texture. - A sprinkle of cinnamon on top of the icing enhances flavor.