It’s that time of year when all your favorite treats and recipes get a delicious dose of pumpkin flavor. These Iced Pumpkin Cookies are at the top of my list for easy cookies with subtle pumpkin flavor, soft pumpkin pie-like texture, and a sweet and tangy cream cheese frosting!
Enjoy these frosted pumpkin cookies with a pumpkin chai latte, freshly brewed coffee, or a glass of creamy milk!
WHAT YOU SHOULD KNOW ABOUT ICED PUMPKIN COOKIES
These iced pumpkin cookies are soft like pumpkin pie, with delicious sweetness and subtle pumpkin flavor. The pumpkin puree adds volume and moisture to the cookie batter, helping to hold the shape of the cookies and providing a boost of nutrition, too!
The vanilla cream cheese frosting is a quick and easy way to add extra decadence to these melt-in-your-mouth cookies and is easily adaptable to suit your taste preferences.
CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?
No. Pumpkin pie filling is completely different from pumpkin puree. Pumpkin pie filling has a runny consistency and includes ingredients such as spices and sugar.
Pumpkin puree is cooked pumpkin (either steamed or roasted) and then blended into a smooth consistency. It contains no additional ingredients, such as sugar, spices, or additives.
When making pumpkin cookies, the thick consistency of pumpkin puree is the best choice as it helps the soft pumpkin cookies to hold their shape.
CAN I MAKE MY OWN PUMPKIN PUREE FOR THESE COOKIES?
Absolutely! To make your own pumpkin puree from scratch, prepare the pumpkin by cutting it into uniform pieces and then either steam the pumpkin or roast it until cooked through.
Once cooked, blend the pumpkin into a smooth consistency and squeeze any excess water out using a cloth and fine mesh strainer before combining it with the rest of the ingredients.
CAN I SKIP THE CHILLING TIME IN THIS RECIPE?
I don’t recommend skipping the step for chilling the dough when making these frosted pumpkin cookies, as the chilled cookie dough will help prevent the cookies from spreading too much while baking.
If you are rushed for time, add the cookie dough to the freezer for an hour. You could also make the cookie dough the night before and store it in the fridge, wrapped tightly with plastic wrap.
WHAT VARIATIONS CAN I MAKE TO FROSTED PUMPKIN COOKIES?
- Make gluten-free iced pumpkin cookies by using gluten-free flour for the cookie batter.
- Add chopped nuts or chocolate chips to the cookie batter for extra decadence.
- Change the cream cheese frosting in this recipe to Nutella Fudge Cream Cheese Icing, Nutella Whipped Icing, or a sprinkling of cinnamon sugar once.
- Double this recipe and freeze one batch of cookies for later enjoyment.
TIPS FOR MAKING ICED PUMPKIN COOKIES
- The baking time of these iced pumpkin cookies may differ from oven to oven, but the usual baking time for these soft pumpkin cookies is about 12-13 minutes.
- Squeezing excess water out of the pumpkin puree using a cloth and fine mesh is a great idea whether you use canned or homemade pumpkin puree. Removing the excess water will produce the best texture for these frosted pumpkin cookies.
- I prefer roasting my pumpkin at 400F in the oven until soft enough to blend easily into a puree when making homemade pumpkin puree.
- Libby’s canned pumpkin puree is my preferred brand of pumpkin puree, but you can use another brand that you prefer and trust.
- Allow the cream cheese and butter to reach room temperature for about 15-20 minutes for easy mixing when making the frosting.
- Use a cookie scoop to form uniform cookie dough balls. This will ensure even baking.
3 hours 23 minutes
- ½ cup pumpkin puree such as Libby’s, not pumpkin pie filling
- 7 oz butter, melted
- 1 teaspoon vanilla extract
- ½ cup white sugar
- 1 large egg, room temperature
- 1 + ½ cup flour, sifted
- 1 cup oats, regular not wholegrain
- 1 teaspoon baking soda, sifted
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon ground
- 1 teaspoon salt
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Preheat the oven to 350F. In a large bowl beat eggs, sugar, vanilla. Add pumpkin puree.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Stir in the oats with a spatula.
- Mix until ingredients are almost combined.
- Refrigerate for 3 hours or overnight. Shape about 2 tablespoon size balls and arrange on baking sheet leaving at least 2 inches apart. Slightly press down the cookies.
- Bake for 12 minutes.
- The cookies will have a very soft and moist center inside.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Meanwhile combine the icing ingredients and once cookies are cool to touch top with frosting and enjoy.
Flavor and texture – soft and flavor just like a pumpkin pie.
Refrigerate the dough until set and easy to form balls.
Baking time will vary on ovens, usually about 12-13 minutes here.
This article originally appeared on FoodNService and was syndicated by MediaFeed.
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