“Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort. . .” 2 Corinthians 1:3
Pumpkin Cookies with Cream Cheese Icing is an adaptation from the classic Pumpkin Roll that is served during the holidays.
I always enjoy it but it’s a little time consuming and can be problematic if the cake breaks while you are trying to roll it. If you know me, I’m all for an easier way of doing something but it still tastes delicious.
Pumpkin Cookies with Cream Cheese Icing has a cake-like consistency with a sweet creamy icing. You will think you are eating the pumpkin roll but eating it with your hands and not a fork.
This recipe is not only yummy but you will be surprised how easy it is to make. The dough comes together in minutes and it only takes 7 minutes for the cookie to bake. Waiting for them all to cool so you can ice the cookies probably takes the longest and really they cool pretty quickly.
Looking for something special to bring to your next holiday dinner or get together? This is the perfect, festive cookie!
Mama Fawn’s Tips. . .
- Make sure your cream cheese and butter are at room temperature.
- Remove the cookies from the cookie sheet as soon as they come out of the oven or they will stick.
- Cool the cookies completely before icing them.
- Keep refrigerated until ready to eat.
Pumpkin Cookies with Cream Cheese Icing
Course: DessertCuisine: AmericanDifficulty: Easy2
dozen15
minutes8
minutesIngredients
Cookie:
3 large eggs
1 cup sugar
⅔ cup pumpkin puree
2 cups flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
Icing:
8 oz. cream cheese, softened
6 tbsp butter, softened
1 1/2 cup powdered sugar
1 tsp vanilla
Directions
- Preheat the oven to 375 degrees.
- Line the baking sheet with parchment paper.
- Beat eggs and sugar in a large mixing bowl until thoroughly combined. Beat in the pumpkin puree. Add the flour, baking powder, baking soda, cinnamon and salt and mix well.
- Using a tablespoon cookie scoop, drop onto the baking sheet, making sure they are a couple of inches apart.
- Bake for 7-8 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely before frosting.
- For the icing: Combine all the ingredients in a medium bowl and beat well until smooth.
- Generously ice all the cookies. Store covered in the refrigerator. Enjoy!
