Pumpkin Drop Cookies with Cream Cheese Icing
User Reviews
5
Pumpkin Drop Cookies with Cream Cheese Icing
Description
This recipe creates pumpkin drop cookies using standard baking ingredients enriched with pumpkin puree and a blend of warm spices: cinnamon, ginger, and allspice. Baking powder and soda provide leavening, and kosher salt balances sweetness. Brown sugar and butter are creamed for a tender crumb, and vanilla adds flavor depth.
After mixing wet and dry ingredients, the batter is portioned onto baking sheets using a 1.5-tablespoon scoop for consistent size. The cookies bake at 375°F for around 12 minutes, resulting in a soft, moist texture with lightly browned edges. Cooling before icing ensures the cream cheese frosting does not melt.
The cream cheese icing complements the spiced cookies with its creamy texture and slight tang, enhancing the overall flavor profile. These cookies suit fall and winter occasions and are easy to portion and share.
Yield is approximately 27 cookies using a 1.5-tablespoon scoop, with larger or smaller scoops adjusting the number accordingly. Proper storage recommended to maintain freshness.
Ingredients
Cookies
- 1 ½ cups all-purpose flour 180g
- ½ teaspoon baking powder 3g
- ½ teaspoon baking soda 4g
- ¾ teaspoon kosher salt 3g
- ¾ teaspoon ground cinnamon 3g
- ½ teaspoon ground ginger 2g
- ¼ teaspoon ground allspice 1g
- ½ cup butter softened (1 stick, unsalted
- 1 ¼ cups light brown sugar packed (255g)
- 1 egg large
- ¾ cup pumpkin 200g, puree
- 1 teaspoon vanilla extract 5g, pure
Icing
- cream cheese icing
- butter frosting browned butter
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice in a medium bowl. Whisk together until combined. Set aside.
- Cream the butter and brown sugar together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. They will become pale and fluffy and take about 2-3 minutes to combine.
- Add the egg to the butter-sugar mixture, beating until combined.
- Measure in the pumpkin and vanilla, and beat until well-mixed.
- Sprinkle in the dry ingredients to the wet ingredients, and blend until combined.
- Use a 1.5-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet baking sheet.
- Bake for 12 minutes, and then let cool.
- Once cooled, ice the cookies with Cream Cheese Icing, then enjoy!
Notes
- This recipe yields about 27 cookies when using a 1.5-tablespoon scoop; using a larger or smaller scoop will change the yield.
- Store cookies covered in the refrigerator for 3-4 days to maintain freshness.
- Cookies can be stored in an airtight container; separate layers with wax paper to prevent sticking.
- The recipe is adapted from Martha Stewart's Pumpkin Cookie recipe, incorporating cream cheese icing for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 27(1.5T) cookies
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 107kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 18mg | 6% |
| Sodium | 86mg | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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