Go Back
pumpkin cookie with cheese icing

pumpkin cookies with cream cheese icing

A classic fall treat! These soft and chewy pumpkin cookies are perfectly complemented by a tangy cream cheese frosting.
Print Recipe Pin Recipe
Cook Time 12 minutes
Total Time 27 minutes

Ingredients
  

For the Cookies:

  • 1 cup canned pumpkin or homemade pumpkin puree
  • 1/2 cup unsalted butter or coconut oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg or flaxseed meal mixture for egg-free
  • 1 1/2 cups all-purpose flour or gluten-free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

For the Cream Cheese Icing:

  • 4 oz cream cheese or cashew cream for dairy-free
  • 1/4 cup unsalted butter or coconut oil
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Choco chips and cherry

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, cream together butter and sugars until light and fluffy. Mix in egg and pumpkin.
  • In another bowl, whisk flour, baking powder, baking soda, spices, and salt.
  • Gradually mix dry ingredients into the wet mixture until combined.
  • Scoop dough onto baking sheet, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool on wire rack.
  • For icing, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
  • Frost cooled cookies with cream cheese icing. Then add the cherry and choco chips.

Notes

  • Chill dough if too sticky.
  • Store cookies in an airtight containe