Homemade Iced pumpkin cookies recipe that are soft with a cream cheese glaze on top. Easy baked in the oven from scratch or you can use our Pumpkin Cookies with Cake Mix with this same frosting as well.
Our homemade pumpkin cheesecake cookies is one of our favorite pumpkin dessert recipe during Thanksgiving time. With a drizzle of cream cheese glaze on the top for an added kick of YUM. (affiliate links present)
Pumpkin Pie Cookies with Glaze
Ok so there are a couple different ways people have made these. I’ve made stuffed Pumpkin Cream Cheese Cookies instead of drizzling the same flavor on top. Why did I not do that here?? Um, because it is way more time consuming and harder to do than these. And this time I am all about easy, period.
When it comes to quick easy desserts we have a bunch. From semi-homemade to from scratch like these are they all satisfy your sweet tooth. You don’t even have to go the extra step by adding the glaze but it sure takes them from good to over the top delish.
If you do choose to make the cream cheese frosting you could then sprinkle on all the things. Kids love this part if you let them get involved in the decorating process. I mean sprinkles are easy but not super appropriate this time of year. Instead using edible things that scream Fall like;
Ingredients
- All purpose flour for dry ingredient
- Baking soda and baking powder
- Cinnamon and nutmeg
- Salt
- Sugar for sweetness
- Butter at room temperature
- Pumpkin
- 1 egg at room temperature
- 2 tsp vanilla
- Cream cheese frosting without butter
- 4 oz cream cheese softened
- 3/4 tsp vanilla
- 3.5 tbsp milk
- 1/2 c powdered sugar
Cookie Toppings
- Candy corn on the top
- Yellow and orange candy corn sprinkles
- Mini chocolate chips would work, but not as pretty
- Thanksgiving themed sprinkles
Add those when it is still wet after being drizzled on so as they sit it hardens and holds them on well.
What is the best way to add frosting or a glaze to the top of cookies or cupcakes? You could invest in pastry bags and fancy tips if you want to. A good alternative that you probably already have in your house are freezer bags. Pint size is typically large enough and you don’t need a tip.
For both you spoon your mixture inside when it is as thick as you want it to be. You don’t want it too thin or it won’t adhere well and will likely just ooze out without even squeezing the bag. To make nice designs you want it to be like frosting in a tub. You could just use that instead, like cream cheese frosting.
I just use that on top of pumpkin pancakes with Bisquick or if we are making mini pumpkin muffins in the morning and want a bit more sweetness.
Brown sugar typically will create a chewier texture, bake time makes a difference too. Under baking a bit and letting them sit on the baking sheet for the last few minutes will make them softer. White sugar will make them crispier typically.
Get out a baking sheet, cooling rack, two bowls and a measuring cup.
Friends and family love these and they are a great treat to bring to your next potluck. You can serve with cheesecake filling drizzled on the top or as a dip on the side.
How to Make Iced Pumpkin Cookies
- Preheat the oven to 350 F degrees. Prepare two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. A bit of pumpkin pie spice can amplify the overall flavor if you like.
- In another bowl, beat the room temperature unsalted butter and sugar until light and fluffy, takes about 6 minutes.
- To the bowl, add the pumpkin egg and vanilla extract and beat until evenly incorporated, scraping down the sides of your mixing bowl as needed.
- To the pumpkin puree wet ingredients, add the flour mixture and beat just until combined. Using a small cookie scoop, drop balls of cookie dough onto the prepared cookie sheet about 2 inches apart.
- Bake for 16 or so minutes or until edges are hardening and middle inside is no longer wet but still tender. Do NOT over-bake, you want these chewy.
- Allow to cool for 5 to 7 minutes on the baking sheet before transferring to wire racks or paper towels.
- To make glaze; Use a hand or stand mixer on medium speed with cream cheese to mix and get smooth. Add other ingredients, add more milk to thin out (you want it a bit thick but able to squeeze out of a pastry bag)
If you love this perfect Fall flavor so much you, we have a few more ideas for you. First make a batch of Starbucks pumpkin scones with a cup of coffee.
That is not necessary, actually they will stay more tender and moist if left at room temperature instead. You do want to wrap them in plastic wrap or in a sealed container because air can dry them out too.
They are best within the next 2-3 days max. Beyond that the texture will change no matter what. You can prolong it a bit longer by placing half a piece of bread into the container to add moisture. Keep your extra frosting in the fridge.
You want to keep these moist if you have any left over. There is a proper way to do it though so you can enjoy them all week long. Always wait until they are cooled completely and then transfer into a container with a lid that will seal shut. Keep on the countertop so they don’t dry out, the fridge will do that. Reseal every time you take one out so they stay nice and fresh.
Iced Pumpkin Cookies
Equipment
- 1 baking sheet
- 2 bowls
Ingredients
- 2 1/2 c all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp salt
- 1.5 c sugar
- 1/2 c butter, room temperature
- 1 c pumpkin
- 1 egg
- 2 tsp vanilla
- Cream cheese frosting
- 4 oz cream cheese, softened
- 3/4 tsp vanilla
- 3.5 tbsp milk
- 1/2 c powdered sugar
Instructions
- Preheat the oven to 350 degrees. Prepare two large baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another mixing bowl, beat the butter and sugar until combined and fluffy, about 6 minutes. To the bowl, add the pumpkin puree and beat until evenly incorporated, scraping down the sides as needed.
- Then, mix in the egg and vanilla extract. To the wet ingredients, add the flour mixture and beat just until combined. Using a small cookie scoop or two spoons, drop balls of cookie dough onto the prepared cookie sheet about 2 inches apart.
- Bake for 15 to 18 minutes or until edges are hardening and middle inside is no longer wet but still tender. Cool for 5 to 7 minutes on the baking sheet before transferring to wire racks.
- To make glaze; Use a hand or stand mixer on medium speed with cream cheese to mix and get smooth. Add other ingredients, add more milk to thin out (you want it a bit thick but able to squeeze out of a pastry bag).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
