Pumpkin cheesecake cookies recipe that are soft and iced on top. Best homemade pumpkin dessert recipe is this spiced cookie with an easy glaze.
Our homemade pumpkin cheesecake cookies are a bit more time consuming than our cake mix pumpkin cookies but so worth it. With either one you can drizzle this cream cheese frosting 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 seen cheesecake stuffed cookies instead of drizzling the same flavor on top. Why did I not do that?? Um, because it is way more time consuming and harder to do than these. And I am all about easy, period.
Another easy one that is festive around this time of year are our pumpkin sugar cookies. Same thing, the details are on the top. Easier, and allows your kids to get involved in the “designing” process too.
When it comes to pumpkin 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.
Pumpkin Pie Cookie Toppings
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;
- 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.
Iced Pumpkin Cookies
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 this cream cheese frosting.
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.
Pumpkin Pie Cookies
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.
- 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 butter and sugar until light and fluffy, takes about 6 minutes. To the bowl, add the pumpkin puree and beat until evenly incorporated, scraping down the sides of your mixing bowl as needed.
- 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, 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.
- 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. Know how to make homemade coffee creamer? Well add some Fall extract into the mix and you can have that flavor in your drink too.
If you love the glaze flavor you can get it a number of other ways too. For a richer thicker mixture give our peanut butter and jelly bars a whirl another night…..
How to keep your cookies fresh
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. 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.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Pumpkin Cheesecake Cookies
- 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).