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Pumpkin Cookies with Cream Cheese Frosting Recipe
Pumpkin Cookies with Cream Cheese Frosting Recipe photo by Taste of Home

Pumpkin Cookies with Cream Cheese Frosting Recipe

Publisher Photo
A classic cream cheese frosting tops pleasantly spiced pumpkin cookies. Everyone enjoys the soft, cake-like texture.—Lisa Chernetsky, Luzerne, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 48 servings

Ingredients

  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped walnuts
  • FROSTING:
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Nutritional Facts

1 cookie equals 125 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 97 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator. Yield: 4 dozen.
Originally published as Pumpkin Cookies with Cream Cheese Frosting in Taste of Home Christmas Annual Annual 2010, p139

Nutritional Facts

1 cookie equals 125 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 97 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pumpkin Cookies with Cream Cheese Frosting

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 30, 2014

"These are outstanding!! We made a double batch to give to our neighbors, and ended up making 5 more batches to take to various functions and for home munching. This recipe will definitely be a new seasonal tradition at our house! The only thing I did differently was use pumpkin pie spice instead of the cinnamon, and I added a pinch of salt to the icing."

MY REVIEW
Reviewed Sep. 30, 2014

"THESE WERE AWESOME"

MY REVIEW
Reviewed Jun. 14, 2014

"Easy to make with grand-kids"

MY REVIEW
Reviewed Oct. 6, 2013

"I really dislike the taste of pumpkin but these cookies are worth having a second bite. My only complaint is that I followed the directions to a "T" and even with extending time in the oven, they are very soft and mushy."

MY REVIEW
Reviewed Jul. 30, 2013

"These cookies are amazing. They were easy to make and taste wonderful. I did pipe the icing on, and it worked very well. If you are thinking about making a pumpkin cookie, I really recommend this one. The cookies are soft and moist and the icing is rich and delicious. Great combo!"

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