The ideal autumnal refresher is this iced pumpkin coffee.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 (15 ounce) can pumpkin puree
- 1 (3 ounce) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- Make cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.
- Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.
- Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.
- Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes.
- While the cookies are cooling, make frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.
- Spread frosting over cooled cookies.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 115 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made triple this frosting to base-ice a 2 cake mix cake (red velvet). It is creamy and delicious! I definitely recommend!
Just what I was hoping for-as good as my local well liked bakery ones. To be sure these wouldn’t be too wet I got some liquid out by putting the pumpkin purée in a dish lined with paper towels to drain for a few minutes. I also doubled the spices listed and added 1/4 tsp ground cloves. I chose to make the frosting just as in the recipe. It’s Devine! I don’t ice the cookie until I am ready to eat or serve the cookie. I keep the frosting in a jar.
This cookie is the “World’s Best”! The balance of flavors is what I look for in any recipe and these are perfect! My family loves pecans so I loaded them with chopped pecans and some in the icing as well. Wonderful for anytime of year!
I love how much pumpkin there is! A true pumpkin flavored cookie with real pumpkin! Thank you for this recipe! (I smooshed mine down with a plate while they were cooling because I like a flat cookie)
Turned out great. Got my son to eat pumpkin when he doesn’t even like pumpkin pie. I did turn them into sandwich cookies though.
I baked with Convection Oven. I would bake 15 minutes to make slightly firmer
Excellent! Everyone loved them. I updated the recipe to 2 eggs and 2.5 cups of flower. I also backed them for 11-12 minutes, but that could just be my stove. The frosting I doubled the cream cheese, keeping with 2 cups sugar 1 tsp of vanilla. I also added walnuts I slow roasted with sugar! Yummy!
Really good! I didn’t make the icing and they were still a big hit.
My daughter made these during quarantine and wow! These are very flavorful, moist, and just melt in your mouth delicious! She followed the recipe to a t as, at age 16, she is fairly new to baking on her own. Awesome recipe, definitely going to make these again and again!
I made all the changes one of the previous reviewers, Dezzie, posted (2.5 c flour, more cinnamon, add cloves, 8 oz cream cheese, etc.). This made a HUGE amount of batter, but the final product was amazing. The cookies are more like cakes, and with the amount of left over batter I had, I was able to put it in muffin tins and make (dense) cupcakes! They were a hit, and the icing was so good. Will definitely make these again, but will probably just use it as a cupcake recipe! Or maybe a loaf.
Made these last week making them again tonight they are amazing.
Just gummy. Now I see why so many people added flour, but I’m not sure that fit the bill either. Needs more leavening with the flour I suspect. And salt. So I’ve piled all of the them a cake pan and going to front them as bars.
I used extra cinnamon and no nutmeg, ( I don’t like nutmeg) I also added a tsp of salt. DELICIOUS!
Based on a couple of reviews I read – I added the extra cup of flour and an extra egg and they taste way too floury – like sticking to the roof of your mouth. Maybe onlyadding an extra 1/2 cup and an extra egg would work better. I also added chocolate chips. Or just stick the recipe as it’s written! The flavor is nice if can get the right proportions. Wish they flattened out more so the icing would look nicer on top.
The frosting is really sweet, it gives the cookies a cake-like taste. The cookies actually taste better without the frosting, but that’s just my personal opinion.
I had a can of pumpkin in my cupboard and wanted to find a recipe to use it up. I found this recipe and followed directions to the letter, adding 1/4 tsp cloves as a personal preference. The cookies were amazing! Tasting like pumpkin bread with cream cheese frosting. They were soft and had the OMG factor that made your brain beg for more. I will definitely be making these again!
Made these to try them out and they were a hit. I flattened mine slightly since the inside didnt seem cooked for me. Flavors are really good. Second time I did add an extra 1/2 teaspoon of cinnamon. I liked that they arent a super sweet cookie. Overall I really enjoyed them.
No, I didn’t make any changes. I have made different recipe in the past. I thought this one sounds better, but no, not sweet enough and too soft.
I made this and I’m a scratch Baker. The cookies are amazing and the cream cheese frosting omg so delicious. I sprinkled cinnamon and sugar on the icing. If you come across this recipe make it!! They won’t stay around long.
A very “grown-up” kind of cookie. Not too sweet and the cream cheese icing gives the right amount of tang that is very complimentary to the cookie! Goes well with Mexican (Abuelita) hot chocolate or coffee. A 5-star cookie!
I followed the recipe and they truly do melt in your mouth. I will definitely make them again.