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Soft Pumpkin Spice Cookies with Cream Cheese Glaze

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 24 servings
Calories 300 kcal

Ingredients
  

  • For the Pumpkin Spice Cookies:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup canned pumpkin puree
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2–3 tsp milk
  • ½ tsp vanilla extract

Instructions
 

  • Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add Wet Ingredients: Beat in egg and vanilla extract until combined. Mix in pumpkin puree until smooth.
  • Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Form Cookie Balls: Scoop 1–2 tbsp of dough and roll into balls. Place on prepared baking sheets 2 inches apart.
  • Bake the Cookies: Bake for 10–12 minutes, until edges are set but centers are soft.
  • Cool the Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Glaze: In a small bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk gradually until a pourable glaze forms.
  • Glaze the Cookies: Drizzle or spread cream cheese glaze over cooled cookies. Allow glaze to set for at least 15 minutes before serving.