Pumpkin Cookies with Cream Cheese Frosting

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
10 min
Level:
Easy
Yield:
approximately 3 dozen

Times:

Prep: 15 min
Inactive Prep: --
Cook: 10 min
Total:: 25 min

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Ingredients

For the cookies:

1 cup sugar
2 sticks unsalted butter, softened
2 tablespoons Maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt

For the frosting:

2 (8-ounce) packages cream cheese
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon

For Garnish:

Whole pecans

Directions

Preheat the oven to 350 degrees F.

In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.

For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

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Comments & Reviews

recipe Pumpkin Cookies with Cream Cheese Frosting
Nichole Las Vegas, NV 11-04-2009
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So good!
Rated: 5 stars out of 5

These cookies are great! I made them and took them to work. They didn't last an hour. Amazingly moist. If you love cream... chesse, this is also a great frosting to use on other cookies/cakes!Read more
recipe Pumpkin Cookies with Cream Cheese Frosting
Mabar Sacramento, CA 10-30-2009
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Little pumpkin cakes
Rated: 5 stars out of 5

These came out more like mini cakes than cookies (typical crunchy edge) and the pumpkin flavor was not that strong. I am... tempted to add 1/4 cup more or so just to see if that strengthens the flavor. However, a very simple recipe to follow and the cookies were delicious, nonetheless. Read more
recipe Pumpkin Cookies with Cream Cheese Frosting
Desiree Coral Gables, FL 10-24-2009
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BIG HIT!!!
Rated: 5 stars out of 5

I had anticipated making the cookies for a Halloween party, which was cancelled. I went ahead and made them anyways. What a... hit. They were awesome. I shared them with most of my intermediate family members, but ate most myself. I loved them!Read more
recipe Pumpkin Cookies with Cream Cheese Frosting
Ree Greensboro, NC 02-21-2009
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My Favorite Cookie to-date; but definitely gets its edge from the frosting/pecan garnish
Rated: 5 stars out of 5

More like a mini-cake, really; cream cheese frosting gives them the edge, the cookies aren't very sweet or decadent in... themselves, but I like that. Read more
recipe Pumpkin Cookies with Cream Cheese Frosting
Steph Anchorage, AK 01-11-2009
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Love this cookie(with a few adjustments)!
Rated: 5 stars out of 5

I love anything pumpkin flavored so when I saw this recipe I had to try it! Very easy to make I found. The first batch I... made tasted a little bland so I made some adjustments to my second batch: left out the maple syrup, added more pumpkin then once the dough was ready I folded in hazelnuts and raisins. Baked a few minutes longer than the recommended time and added more sugar to the frosting and they were perfect! Had people asking for pumpkin cookies instead of actual gifts this past Christmas. Definitely gonna be my staple Christmas dessert from now on!Read more
recipe Pumpkin Cookies with Cream Cheese Frosting
Amber Virginia Beach, VA 11-17-2008
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Just ok for me as is
Rated: 3 stars out of 5

This recipe is just ok for me. It was a lot more cakey than I expected. I found using maple syrup (I used the real stuff-... med dark) seemed to add an odd taste, though it could just be my syrup. This recipe came out much better when I used a dark Agave Nectar syrup. The texture was a little better when I added more flour the second time around too - a little more than 1/4 c.Read more