🎃 Pumpkin Cookies with Cream Cheese Icing – Fall’s Coziest Treat!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start by measuring out a teaspoon of nutmeg, a teaspoon of ground cloves, a half teaspoon of ginger, and 2 and 1/2 teaspoons of cinnamon.

Mix the spices together in a bowl and set aside a teaspoon for the frosting.

In another bowl, measure out the flour, baking soda, baking powder, and salt, then add the mixed spices to this bowl.

In a mixer, add 1/4 cup of room temperature butter and 1 cup of packed brown sugar, creaming them together.

Add 2/3 cup of granulated sugar to the butter and brown sugar mixture and cream until combined.

Next, add the vanilla extract, 1 egg, and the entire can of pumpkin puree to the mixture, mixing until fully incorporated.

Scrape down the sides of the bowl and mix again for 30 seconds to a minute.

Slowly add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.

Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them evenly.

Bake in a preheated oven at 350°F for 12 to 15 minutes, checking for doneness.

Let the cookies sit on the tray for 2 to 3 minutes before transferring them to a cooling rack.

To make the icing, cream together 4 oz of cream cheese and half a stick of butter.

Add the reserved teaspoon of spice mixture and vanilla extract to the cream cheese and butter, mixing well.

Gradually add powdered sugar to the mixture, being cautious of the powdered sugar flying everywhere.

Once the icing reaches the desired consistency, spread it on the cooled cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens