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Light Pumpkin Cookies with Maple Cream Cheese Icing

light pumpkin cookies with maple cream cheese icing - featured image
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These light and airy pumpkin cookies are almost cake-like in the center, topped with a tangy and sweet maple cream cheese icing. A perfect fall treat that’s easy to make and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 tablespoon cornstarch
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon maple extract (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cornstarch. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add egg, vanilla extract, and pumpkin puree to the butter mixture. Beat on low speed until just combined.
  5. Gradually add dry ingredients to wet mixture in two additions, mixing on low speed until just combined. Do not over-mix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look just barely golden. Centers will still look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the icing: Beat softened cream cheese and butter together until smooth. Add powdered sugar, maple syrup, maple extract (if using), and salt. Beat on low until combined, then medium speed for 1-2 minutes until light and fluffy.
  11. Once cookies are completely cool, spread icing on each cookie using an offset spatula or butter knife.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use pure maple syrup for the icing, not pancake syrup. For best results, use room temperature ingredients. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Un-iced cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, maple cream cheese icing, fall cookies, easy pumpkin recipe, light pumpkin cookies

Find it online: https://eliplate.com/light-pumpkin-cookies-with-maple-cream-cheese-icing-easy-fall-recipe/