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Soft Pumpkin Cookies with Cream Cheese Glaze

pumpkin cookies - Tasty
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Enjoy these soft, spiced pumpkin cookies topped with a sweet cream cheese glaze. A perfect fall treat that’s easy to make and delightful to share.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • For the Glaze:
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth.
  10. Gradually add the powdered sugar and vanilla extract, mixing until combined. Add milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.
  11. Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the tops.

Notes

  • For best results, use pumpkin puree, not pumpkin pie filling.
  • You can freeze the cookie dough balls before baking. Place them on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
  • The glaze can be made ahead and stored in the refrigerator. Let it soften slightly at room temperature before using.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-cookies/

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