Print

Quick Pumpkin Cookies with Maple Cream Cheese Icing

pumpkin cookies with maple cream cheese icing - featured image
Print Recipe

Soft, cakey pumpkin cookies topped with a tangy maple cream cheese icing. Ready in about 25 minutes with no chilling required, these are the perfect last-minute fall dessert that always steals the show.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once or twice.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are set and the tops look slightly dry. The centers will still look a little soft.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  9. While the cookies are cooling, make the icing. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  10. Gradually add the sifted powdered sugar, then beat in the maple syrup, vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
  11. Once the cookies are completely cool, transfer the icing to a piping bag or a zip-top bag with a tiny corner snipped off. Drizzle the icing back and forth over each cookie in a zigzag pattern.
  12. Let the iced cookies sit at room temperature for about 15-20 minutes so the icing can set slightly.

Notes

Don’t overmix the dough to keep cookies soft. Blot pumpkin if watery to prevent flat cookies. Room temperature ingredients are important for best texture. Let icing set before stacking cookies. Store in refrigerator for up to 5 days. Freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: pumpkin cookies, maple cream cheese icing, fall cookies, quick dessert, potluck dessert, pumpkin spice, easy cookies

Find it online: https://spoonmira.com/quick-pumpkin-cookies-with-maple-cream-cheese-icing/