Soft Pumpkin Cookies with Cream Cheese Icing

Susan Bartley


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!


★★★★★ 1 vote

Makes 48 cookies
20 Min
15 Min


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


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

How to Make Soft Pumpkin Cookies with Cream Cheese Icing


  • 1Preheat oven to 375.
  • 2Sift together flour, baking soda and salt and set aside.
  • 3In mixing bowl combine butter, sugar and vanilla. Beat till light and fluffy. Add pumpkin and eggs and continue to beat till fluffy.
  • 4Add flour and buttermilk alternately till all is combined, mix well.
  • 5Drop 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.
  • 6For 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.
  • 7Ice cookies and serve. Its like pumpkin pie in a cookie!

Printable Recipe Card

About Soft Pumpkin Cookies with Cream Cheese Icing

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

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