Iced Pumpkin Cookies
Soft, spiced iced pumpkin cookies with a creamy cream cheese frosting — the ultimate cozy fall treat.
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Servings: 24 cookies
Calories: 165kcal
Cost: $8–10 USD
Equipment
- 1 Large mixing bowl For combining dry ingredients
- 1 Electric or hand mixer For creaming butter and sugar
- 1 Whisk To mix dry ingredients evenly
- 1 Baking sheets Lined with parchment paper
- 1 Wire rack For cooling cookies completely
- 1 Cookie scoop For uniform cookie size
- 1 Frosting knife or piping bag To spread or pipe icing
- 1 Measuring cups/spoons For accuracy in baking
Ingredients
- 2 ½ cups All-purpose flour Spoon & level method
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cloves
- ½ teaspoon Salt
- 1 cup Unsalted butter Softened
- 1 cup Granulated sugar
- 2 large Eggs Room temperature
- 1 cup Pumpkin puree Not pumpkin pie filling
- 1 teaspoon Vanilla extract
- 4 oz Cream cheese Softened
- 1 ½ cups Powdered sugar For frosting
- 2 tablespoon Milk Adjust for desired frosting texture
Instructions
- Whisk flour, baking powder, soda, spices, and salt.
- Cream butter and sugar until fluffy.
- Add eggs, vanilla, and pumpkin puree.
- Combine wet and dry mixtures.
- Scoop dough onto baking sheets.
- Bake 15–18 mins at 350°F.
- Cool completely on wire rack.
- Beat cream cheese, sugar, milk for frosting.
- Frost cooled cookies.
Notes
For best flavor, chill the dough before baking and use fresh pumpkin puree. Store cookies in an airtight container.
Nutrition
Serving: 45g | Calories: 165kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 105mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2100IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 0.8mg