Pumpkin Cream Cheese Cookies

Pumpkin Cream Cheese Cookies are so soft and delicious! Pumpkin and cream cheese go together so well and with the spices of the season, they make a great fall cookie.

Prep Time 10

Cook Time 20

Refrigerate 4

Total Time 4 30

Serving Size 20 cookies

Equipment

mixer or electric mixer (hand held)
Parchment-lined cookie sheet
Oven

Ingredients

½ cup butter softened
4 ounces cream cheese softened
½ cup pumpkin puree
1 cup sugar
1 large egg
2 ½ cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg

Icing

½ cup powdered sugar
1 tsp milk

Instructions

In a mixing bowl, add the softened butter and cream cheese, and the pumpkin puree. Mix on low until combined.
Add the sugar. Beat on medium speed for 3 minutes.
Add the egg. Mix on low until combined.
In a separate large mixing bowl, add the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Whisk together until even dispered.
Add half of the dry ingredients to the mixer bowl. Turn on low and slowly combine.
Add the rest of the dry ingredients. Turn on low and mix until combined.
Cover mixer bowl with plastic wrap and refrigerate dough for at least 4 hours.
After 4 hours, preheat oven to 350 and remove dough from fridge.
Scoop the dough into your hand to form one-inch balls. I just used a tablespoon but if you've got a cookie scoop you can use that.
Place the balls onto a parchment lined baking sheet about 2 inches apart.
Bake for about 20 minutes until the edges are just starting to brown. Let cool on baking sheet for 5 minutes before moving to a cooling rack.
Icing
Use a fork to mix together the powdered sugar and milk until smooth and thick.
I use a fork to drizzle the icing on top of the cookies. Just move the fork in a back in forth motion until you get the icing coverage you want.

Notes