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Cozy Pumpkin Cookies with Perfect Maple Cream Cheese Icing

pumpkin cookies with maple cream cheese icing - featured image
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Soft, pillowy pumpkin cookies with a tangy-sweet maple cream cheese icing. These easy, one-bowl cookies are perfect for fall gatherings and taste like a hug.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Take cream cheese and butter for icing out of fridge to soften.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar on medium speed for 3 minutes until light and fluffy. Scrape down sides halfway through.
  4. Beat in egg and 1 teaspoon vanilla until combined. Add pumpkin puree and beat on low until just combined. Batter may look slightly lumpy.
  5. Add flour mixture in two additions, mixing on low after each until just combined. Do not overmix. Use a spatula to fold from bottom to ensure no flour remains.
  6. Drop rounded tablespoons of dough (using a #40 cookie scoop or two spoons) onto prepared baking sheets, spacing 2 inches apart.
  7. Bake one sheet at a time in center of oven for 10-12 minutes, until edges are set and lightly golden but centers still soft. Rotate sheet halfway if needed.
  8. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  9. For icing: Beat softened cream cheese and butter together until smooth, about 2 minutes. Add powdered sugar, maple syrup, and 1/2 teaspoon vanilla. Beat on low until combined, then medium for 1 minute until fluffy.
  10. Once cookies are completely cool, spread a generous teaspoon of icing on each, leaving a small border. Let icing set for about 30 minutes before serving.

Notes

For best texture, cream butter and sugar for a full 3 minutes. If dough is too sticky, chill 15 minutes. If icing is too thin, add more powdered sugar; if too thick, add a teaspoon of milk or maple syrup. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Un-iced cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, maple cream cheese icing, fall cookies, pumpkin spice, easy pumpkin cookies, soft pumpkin cookies

Find it online: https://prismtaste.com/cozy-pumpkin-cookies-with-perfect-maple-cream-cheese-icing/