Published : 5. January 2021 – Modified: 5. January 2021 by Laura – This post may contain affiliate links.

These are the BEST pumpkin cookies, glazed with sweet and tangy cream cheese. Pumpkin and spice soft cookies are the perfect recipe for fall dessert! They are so easy to make – no need to mix.

Pumpkin and spice cookies are the new favorites of our house! I made two different kinds this year. This version is a soft pumpkin cookie with a nice cream cheese frosting.

The second version is a pumpkin chocolate chip cookie made with extra-0 dark chocolate chips. My family loved them both. Honestly, it was hard to decide which one was the favorite.

What you will like in this recipe.

  • Take it easy. First: This recipe is so simple! Every thought in this pumpkin cookie recipe is mixed in a bowl. Mix with a wooden spoon.
  • Nice and sweet. These pumpkin cookies are soft cookies with so little crunch on the outside. I tested several recipes before deciding on this one.
  • Freezer. This pumpkin cookie dough freezes easily, so it’s the perfect cookie to make a big batch and then freeze. I freeze them in portioned cookie balls. You can cook it whenever you want.

Recipes Note

When you have pumpkin leftovers, these cookies are perfect for baking. This recipe is a perfect Thanksgiving or Christmas dessert. I love giving cookies to my neighbors during the holidays, and these easy pumpkin cookies are always welcome by family and friends.

ingredients you need.

  • Oil: For this recipe, melt the butter and let it cool.
  • Sugar: White granulated sugar and brown sugar.
  • Flour: I have used flour for all purposes. You can also use a gluten-free flour mixture for these cookies. King Arthurs is a brand I have good experiences with.
  • Pumpkin and spice pie: I use a homemade mix. If you need a recipe, you can find it HERE!
  • Soda and salt for cooking: for the appetizer.
  • Corn starch: Corn starch helps create a dense, soft texture in these cookies.
  • Vanilla extract or vanilla bean pulp : Both work with this recipe.

Ingredients for frozen cheese

  • Oil: Soften at room temperature.
  • Cream cheese: Soften at room temperature.
  • Powdered sugar:
  • Vanilla:
  • Sprinkle with pumpkin pie spice: (optional)

Step-by-step instructions

Step 1 : Melt the butter and set aside to cool.

Step 2 Secure the pumpkin by lining a small mesh with a paper towel. Add the pumpkin and drain until you are ready to use it.

Step 3 Combine granulated sugar and brown sugar in a medium bowl.

Step 4 Mix the dry ingredients, flour, salt, baking powder and pumpkin pie spice. Whisk the mixture and set aside.

Step 5 Add the melted butter to the sugar. Temporal link.

Step 6 Add the pumpkin and vanilla to the sugar. Temporal link.

Step 7 Add the dry ingredients to the pumpkin mixture. Mix with a wooden spoon until the flour is just blended.

Step 8 Use a cookie stick to form 36 cookie balls. Refrigerate 30 minutes and one hour before cooking.

Step 9: Cooking. Preheat the oven to 325℉. Bake in the oven for 14 minutes. The cookies will be puffy and lightly browned around the edges.

Step 10 While the cookies are baking, add your delicious cream cheese frosting.

Frequently asked questions and expert advice

How to store pumpkin cookies.

It is best to store pumpkin cookies in an airtight container. Once the icing is set, you can stack them with wax paper. However, it is still possible to smooth them out a bit.

Can you freeze pumpkin cookies?

Yes, you can freeze these pumpkin cookies until you make them.
Once frozen, they are best kept at room temperature until consumed.

How do you make pumpkin cookies for dogs?

I use pumpkin and peanut butter to make pumpkin dog biscuits. You can get the recipe HERE!

Is canned pumpkin the same as pumpkin puree?

Canned pumpkin is essentially canned pumpkin puree. Be careful when using pumpkin pie filling that is already sweetened with added spices.

How long can I store pumpkin cookies?

Cookies never last that long in our house. But these cookies will last at least a week at room temperature.

Does baking soda make the cookies soft?

The addition of baking powder to the cookies gives them a soft texture. During the production of baking powder, CO

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Pumpkin cookies with cream cheese icing

Laura Reagel.

These are the BEST pumpkin cookies, glazed with sweet and tangy cream cheese. Pumpkin and spice soft cookies are the perfect recipe for fall dessert! They are so easy to make – no need to mix.

Cooking time 15 minutes

Cooking time 14 minutes

Total Duration: 29 minutes

biscuit tin, dessert

American cuisine

Services 36 Cookies

161 kcal calories

Instructions

How to make pumpkin cookie dough

  • Melt the butter. Melt the butter in a saucepan or in the microwave. Then let it cool.
  • Mix the dry ingredient. Mix the dry ingredients, including flour, spices, salt and baking powder, with a whisk and set aside.
  • Pull the pumpkin. Place a small fine-mesh colander on a paper towel. Add ¾ cup pumpkin and drain while you mix in the rest of the ingredients.
  • Mix the sugar and the butter. Mix the sugar and chilled butter in a medium bowl. Whip it up.
  • Add pumpkin. Add the pumpkin and vanilla extract.
  • Dry ingredients. Add the dry ingredients and stir until well combined.
  • Cookie Mat. Use a cookie scoop to form cookie dough balls.
  • Take it easy. Take it easy. Refrigerate for 1 hour.
  • Frying pan. Preheat oven to 325°F. Bake for 10 to 14 minutes.

Cream cheese icing

  • Stir in the butter and cream cheese. Use a hand blender to blend the mixture until smooth.
  • Gradually add a little icing sugar.
  • The more confident you are in adding this product, the stiffer the glaze will be. You want a spreadable consistency, but not soft.

Notes

  1. Drain the pumpkin. Get as much water out of the pumpkin as possible. To do this, simply line a small sieve with a paper towel. Then add ¾ cup of pumpkin and let it stretch until ready to use. This step keeps the cookies softer and less flavorful.
  2. Pumpkin and spice pie: If you don’t have pumpkin pie spice, you can download my Pumpkin Pie Spice DIY HERE.

Spice substitute for pumpkin pie :

  • 1 teaspoon cinnamon
  • teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Power

Serve: 1BiscuitCalories: 161kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated fat: 5gCholesterol: 20mgSodium: 108mgFiber: 1gSugar: 15gCalcium: 12mgIron: 1mg

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