Print

Soft-Baked Pumpkin Cookies with Cream Cheese Icing: Best Fall Treat

soft-baked pumpkin cookies with cream cheese icing - featured image
Print Recipe

These soft-baked pumpkin chocolate chip cookies with cream cheese icing are the perfect fall treat. They’re easy to make, use simple ingredients, and deliver a tender, bakery-style texture with a tangy-sweet finish.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 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 cinnamon
  • 1 cup semi-sweet chocolate chips
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth.
  3. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. Pour dry ingredients into wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
  5. Gently fold in chocolate chips until evenly distributed. Dough will be soft and slightly sticky.
  6. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still look soft.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make icing: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat on low until combined. Add milk 1 tablespoon at a time until thick but spreadable.
  10. Once cookies are completely cool, spread icing on top. Serve immediately or let icing set for 15 minutes.

Notes

Don’t skip blotting pumpkin puree if watery. Use room temperature ingredients. Don’t overbake. Use light-colored baking sheets. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter. Cookies keep in refrigerator for up to 5 days. Freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: pumpkin cookies, soft-baked cookies, cream cheese icing, fall dessert, pumpkin chocolate chip cookies, easy cookie recipe

Find it online: https://leilameals.com/soft-baked-pumpkin-cookies-with-cream-cheese-icing-best-fall-treat/