Print

Best Iced Pumpkin Sugar Cookies with Cream Cheese Glaze

iced pumpkin sugar cookies with cream cheese glaze - featured image
Print Recipe

Soft, buttery pumpkin sugar cookies with a crackled, sugar-dusted top and a thick, tangy cream cheese glaze. These are the perfect fall cookie—tender, spiced, and absolutely irresistible.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for rolling)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg and vanilla extract until combined, about 30 seconds. Add the pumpkin puree and mix on low speed until just incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. Place the 1/4 cup granulated sugar for rolling in a shallow bowl. Use a cookie scoop to portion out rounded tablespoons of dough (about 2 tablespoons each). Roll each portion into a smooth ball, then roll it in the sugar to coat evenly. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, rotating the pans halfway through. The cookies should look puffed and set around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  9. While the cookies cool, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Add the powdered sugar and vanilla, then beat on low speed until combined. Add 1 tablespoon of milk or cream and beat until smooth. If the glaze is too thick, add another tablespoon of liquid.
  10. Once the cookies are completely cool, spoon about a tablespoon of glaze onto the center of each cookie. Use an offset spatula or the back of a spoon to spread it gently toward the edges, leaving a small border of cookie exposed.
  11. Allow the glazed cookies to sit at room temperature for about 30 minutes until the glaze is firm to the touch.

Notes

Don’t skip chilling the dough—it prevents spreading and ensures a thick, soft texture. Measure flour by spooning and leveling for accuracy. Use room temperature ingredients for best results. Bake one tray at a time for even baking.

Nutrition

Keywords: pumpkin cookies, sugar cookies, cream cheese glaze, fall baking, pumpkin spice, soft cookies

Find it online: https://forkifyfun.com/best-iced-pumpkin-sugar-cookies-with-cream-cheese-glaze/