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pumpkin cookies with cream cheese frosting bag in background
Created by: Lynette Rice

Pumpkin Cookies with Cream Cheese Icing


Course Dessert
Cuisine North American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 36
36
Soft homemade pumpkin cookies with cream cheese icing.  Can be decorated like a pumpkin or simply topped with sprinkles.

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup butter softened
  • 1/3 cup shortening
  • 1 1/4 cups granulated sugar
  • 2 large egg yolks
  • 2/3 cup canned pumpkin puree
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350˚ F.
  • In a bowl, combine the dry ingredients of flour, corn starch, baking powder, baking soda, salt and pumpkin pie spice.  Mix well to combine.
  • In a mixing bowl, cream together the shortening, butter and sugar until fluffy.  Add the egg yolks one at time, beating in between.
  • Add the pumpkin puree and vanilla extract mixing well until combined.  Then, add the dry ingredients.
  • Drop the batter onto a parchment paper lined baking pan using a 1 1/2 inch cookie scoop.  Smash until about 1/2 an inch in height.
  • Bake at 350˚ F for approximately 12 minutes.

Notes

The cookie recipe was inspired by Cooking Classy.

Nutrition

Serving: 1cookie | Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 17mg | Sodium: 81mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 799IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg

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