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Best Easy Pumpkin Cookies with Cream Cheese Icing

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These soft, cakey pumpkin cookies are loaded with semi-sweet chocolate chips and topped with a tangy cream cheese icing. They are the ultimate fall treat, easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add pumpkin purée, egg, and vanilla extract. Beat on low speed until just combined (mixture may look curdled).
  4. In a separate small bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in semi-sweet chocolate chips with a rubber spatula until evenly distributed.
  7. Drop rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract, beating on low speed until combined. Add milk, one tablespoon at a time, until desired drizzling consistency is reached.
  10. Once cookies are completely cool, drizzle or spread icing over tops. Let icing set for about 15 minutes before serving.

Notes

Do not overmix the dough. Use room temperature ingredients for best results. Underbake slightly for soft centers. Cool cookies completely before icing. Store iced cookies in the refrigerator in a single layer for up to 5 days. Un-iced dough can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, chocolate chip pumpkin cookies, cream cheese icing, fall cookies, easy pumpkin cookies

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