Lara Katz: Dreaming Up Delicious


Pumpkin Pie Cookies with Cream Cheese Icing Recipe

These Soft Cookies with Creamy Icing are the Perfect Halloween Treat!

by: Lara Katz

These cookies combine the warm flavours of pumpkin pie with the cream cheese frosting of carrot cake. Their soft texture makes them a hit with kids, too. 

Cookies Ingredients:

1 cup white flour
1 cup whole wheat flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
¼ tsp all spice
½ cup butter
1 cup pumpkin pie filling
1 tsp vanilla
1 egg
Cream Cheese Icing:
1 package brick cream cheese, 250 g, softened
1/4 cup butter, softened
2 cups icing sugar
1/2 tsp lemon zest
1 tsp vanilla
Preheat oven to 375.

  Mix flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and all spice together in a medium-sized bowl.

  Mix together the butter, pumpkin pie filling, vanilla, and egg in another medium-sized bowl.

  Add dry ingredients to wet ingredients and mix until combined.

  Drop batter by rounded tablespoon onto a parchment paper lined baking sheet.

  Bake 12-15 minutes, until cookies are puffed up and lightly browned on the bottom.

  Meanwhile, mix cream cheese, butter, lemon zest and vanilla together in an electric mixer or with electric hand mixer. Add icing sugar slowly and continue to mix until smooth and looks like icing.

  Place icing in a small plastic bag and cut the tip off the corner.  Pipe a little bit of icing onto each cookie and allow icing to melt. Icing might need to be spread over cookie while it melts. Allow cookies to cool with icing on them.

  Keep cookies in an air tight container for 3 days in fridge.

Makes 3 dozen cookies

Looking for more cookie recipes?  Try It's Not A Crookie, It's Not A Cronut, It's a Cuffin!