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Abdul Rehman

Soft Pumpkin Cookies with Cream Cheese Glaze

These pumpkin cookies are made with blotted canned pumpkin puree and a four-spice blend, baked from chilled dough for a thick, domed texture, and finished with a smooth three-ingredient cream cheese glaze. They stay soft at room temperature for three days and freeze well without the glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Method

Ingredients
  

  • 2 cups 250g all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup 113g unsalted butter, softened to room temperature
  • 3/4 cup 150g granulated sugar
  • 1/2 cup 100g brown sugar, packed
  • 1 large egg room temperature
  • 1 tsp halal-certified vanilla extract
  • 1 cup 245g canned pumpkin puree, blotted dry
  • 4 oz 113g full-fat block cream cheese, softened
  • 1 cup 120g powdered sugar, sifted
  • 2 to 3 tbsp whole milk
  • 1/2 tsp halal-certified vanilla extract

Method
 

  1. Spread pumpkin puree onto a paper-towel-lined plate. Cover with more paper towels, press firmly, and blot for 5 minutes until no more liquid seeps into the towels.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl until evenly combined. Set aside.
  3. Beat softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until pale and fluffy.
  4. Add egg and vanilla extract. Mix on medium speed for 1 minute until smooth. Scrape down the bowl.
  5. Add blotted pumpkin puree. Mix on low for 30 seconds until no orange streaks remain.
  6. Add the flour mixture in two additions, mixing on low after each just until no dry streaks remain. Do not overmix.
  7. Cover the bowl and refrigerate for 30 minutes.
  8. Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
  9. Scoop 1.5-tablespoon portions onto prepared sheets, spacing 5 cm (2 inches) apart. Bake one sheet at a time on the middle rack for 12 to 13 minutes, until edges are set and matte. Centers should look slightly underdone.
  10. Rest on the pan for 5 minutes, then transfer to a wire rack. Cool completely, at least 20 minutes, before glazing.
  11. Beat cream cheese until smooth. Add sifted powdered sugar and vanilla; mix until combined. Add milk one tablespoon at a time until the glaze drizzles slowly off a spoon. Drizzle or spread over cooled cookies.