Soft Pumpkin Cookies with Cream Cheese Icing

Susan Bartley

By
@skbartley

I developed this recipe one Monday morning last November and served them that evening. I bake for a Hope's Table every Monday and I like offering fun and tasty goodies. For an added flair toss in some Hersheys cinnamon chips for added cinnamon flavor!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Makes 48 cookies

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 c
unsalted butter, room temperature
2 1/2 c
sugar
1 c
solid pack pumpkin
2
eggs
1 Tbsp
pure vanilla extract
5 c
all purpose flour
1 tsp
baking soda
1 Tbsp
pumpkin pie spices
1/2 tsp
salt
1 c
buttermilk

CREAM CHEESE ICING

8 oz
cream cheese
8 Tbsp
butter (1 cube)
1 lb
sifted powdered sugar
1/2 Tbsp
meringue powder (optional)
1 tsp
pure vanilla extract
1-2 Tbsp
cream or whole milk to thin icing

Directions Step-By-Step

1
Preheat oven to 375.
2
Sift together flour, baking soda and salt and set aside.
3
In mixing bowl combine butter, sugar and vanilla. Beat till light and fluffy. Add pumpkin and eggs and continue to beat till fluffy.
4
Add flour and buttermilk alternately till all is combined, mix well.
5
Drop by rounded spoonfuls 2 inches apart onto parchment lined baking sheet. Bake at 375 for 10 to 12 minutes our until edges are lightly browned. Remove from baking sheet to a cooling rack.
6
For icing, cream together cream cheese and powdered sugar add powdered sugar and meringue powder and vanilla to the creamed mixture and beat till light and fluffy. Add cream to thin till spreadable.
7
Ice cookies and serve. Its like pumpkin pie in a cookie!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American