Pumpkin Cookies With Cream Cheese Icing


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 15 ounces of pumpkin puree

Icing Ingredients

  • 3 ounces softened cream cheese
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 2 cups powder sugar confectioners sugar


  1. preheat oven to 375 degrees F.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Whisk together and set aside.
  3. In a medium mixing bowl, cream butter with white and brown sugar. Add in vanilla extract and egg and beat until smooth.
  4. Add pumpkin puree to butter and sugar mixture - mix until incorporated.
  5. Slowly add dry ingredients, mixing well. Mixture will be moist.
  6. Drop by the teaspoon full onto lightly greased cookie sheet or baking stone.
  7. Bake for 10-12 minutes until lightly golden brown.
  8. Let cool for 5 minutes on the baking sheet. Then remove to wax paper to cool completely.
  9. When make the icing: mix the cream cheese, butter, and vanilla extract until smooth. Slowly add powder sugar and mix well.
  10. When cookies are completely cool, top with icing.

Recipe Notes

Recipe courtesy of Old World Garden Farms