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Fluffy Pumpkin Cookies with Easy Cream Cheese Icing

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These fluffy pumpkin cookies are soft, spiced perfectly, and topped with a tangy cream cheese icing. They’re the perfect fall treat that solves common pumpkin cookie problems like flatness or cakey texture.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) canned pumpkin puree
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1½ cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Prep the pumpkin: Open the can of pumpkin puree and measure out 1 cup (245g). Place the measured pumpkin on a plate lined with paper towels. Spread it out slightly, then lay another paper towel on top and press gently. Let it sit for about 5 minutes to remove excess moisture.
  2. Mix the wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the egg and vanilla extract, then whisk until smooth and glossy. Fold in the blotted pumpkin puree, mixing until just combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. Make the dough: Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula until just combined. The dough will be soft and slightly sticky.
  5. Scoop and bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or two spoons, portion the dough into 1.5-tablespoon-sized balls and place them 2 inches apart on the prepared sheets. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  6. Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Cool completely before icing (about 30 minutes).
  7. Make the cream cheese icing: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy—about 2 minutes with an electric mixer. Add the powdered sugar and vanilla extract, then beat on low speed until combined. Increase speed to medium and beat for another minute until light and fluffy. Add milk or cream one tablespoon at a time until you reach your desired consistency.
  8. Ice the cookies: Once the cookies are completely cool, spread or drizzle the cream cheese icing over each one. Let the icing set for about 10 minutes before serving.

Notes

Don’t skip blotting the pumpkin puree to remove excess moisture. Measure flour correctly by spooning and leveling. Watch bake time carefully; cookies are done when edges are set but centers still look soft. Use room temperature cream cheese and butter for the icing. Let icing set before stacking cookies.

Nutrition

Keywords: pumpkin cookies, cream cheese icing, fall cookies, soft pumpkin cookies, pumpkin dessert

Find it online: https://flurpchef.com/fluffy-pumpkin-cookies-with-easy-cream-cheese-icing/