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Soft Chewy Pumpkin Cookies with Cream Cheese Icing

Soft Chewy Pumpkin Cookies with Cream Cheese Icing - featured image
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These soft and chewy pumpkin cookies feature a pillowy center with crisp edges, topped with a tangy and rich cream cheese icing. A reliable, crowd-pleasing fall treat that balances spice and sweetness.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 4 ounces full-fat brick cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons milk or cream (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with mixer).
  4. Beat in the egg and vanilla extract until combined, then mix in pumpkin puree until smooth.
  5. Gradually add dry ingredients to wet ingredients and mix on low speed or with a spatula until just combined. Do not overmix.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes.
  7. Scoop tablespoon-sized balls of dough onto prepared baking sheets, leaving 2 inches between each cookie.
  8. Bake for 10-12 minutes until edges are set and slightly golden, but centers still look soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, beat cream cheese and 2 tablespoons butter until smooth. Gradually add powdered sugar, vanilla, and milk if needed, beating until creamy and spreadable.
  11. Once cookies are completely cool, spread a generous layer of icing on top.

Notes

Measure flour correctly by spooning it into the cup and leveling off to avoid dry cookies. Do not skip the chilling step as it prevents excessive spreading. Use room temperature ingredients for better mixing. If dough is sticky, wet hands slightly. For gluten-free version, use a 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cookies, cream cheese icing, fall baking, soft chewy cookies, autumn recipes, pumpkin spice, dessert, cookies with icing

Find it online: https://crispcraving.com/soft-chewy-pumpkin-cookies-with-cream-cheese-icing/