Cream Cheese Iced Pumpkin Cookies Recipe
This quick and easy cream cheese iced pumpkin cookies recipe will make your home smell delicious and they’re impossible to resist!
Ingredients
pumpkin cookies
- 1/2 cup unsalted butter room temperature
- 1 1/4 cups sugar
- 3/4 cup pumpkin purée canned
- 2 egg whites
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
icing
- 1 stick unsalted butter room temperature
- 8 oz cream cheese room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 pinch salt
Instructions
- Preheat oven to 325 degrees.
- To make the cookies, cream butter and sugar together in mixing bowl. Mix in pumpkin purée then stir in egg whites and vanilla.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in separate bowl.
- Thoroughly combine wet and dry ingredients until dough forms.
- Scoop heaping Tbsp of dough onto lightly sprayed baking sheet 2" apart.
- Bake for 12-15 minutes then cool completely.
- To make the icing, cream butter and cream cheese together until smooth. Mix in powdered sugar, vanilla, and salt.
- Spread cream cheese frosting over cooled pumpkin cookies.
- If you are giving these as a gift and are stacking the cookies in a box or bucket, use royal icing instead of the cream cheese icing.
Notes
Take 5 minutes off the cooking time if you prefer a chewier cookie.
Nutrition
Calories: 259kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 262mg | Potassium: 51mg | Fiber: 1g | Sugar: 30g