Description
Soft, cake-like pumpkin cookies topped with a tangy cream cheese glaze, capturing the exact flavor of a classic pumpkin pie in handheld form.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg, room temperature
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the 1/2 cup softened butter and brown sugar until light and fluffy.
- Beat in the egg and pumpkin puree until the mixture is smooth and well combined.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow cookies to cool completely on a wire rack before frosting.
- For the glaze, beat the cream cheese and 2 tablespoons of butter until smooth.
- Add powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable.
- Pipe or spread the glaze onto the cooled cookies and garnish with a pinch of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American