Mediterra Cafe shares their recipe for seasonal pumpkin cookies with a cream cheese icing. We embrace this most excellent reason to embrace “cookies for breakfast!” Or, enjoy any time of the day.
Watch Out for This When You Make Pumpkin Cookies
These cookies can be sticky after baking, because pumpkin puree has a high moisture content. If you don’t drain pumpkin puree a little bit before mixing into the batter, the pumpkin puree can lead to more of a cakey texture than a cookie texture, which you don’t want. So, be sure you’re draining the puree. Nobody wants soggy cookies!
Pumpkin Cookies
- Yield: 36 1x
Ingredients
Scale
For the Cookies
- 2 ½ cups AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup butter, softened
- 1 ½ cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 cups confectioners’ sugar
For the Frosting
- 1/4 cup butter
- 8 oz cream cheese
- 1 to 2 cups powdered sugar
- 1/2 tbsp vanilla extract
For the Glaze
- 3 tbsp milk
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions
For the Cookies
- Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Let cookies cool.
For the Frosting
- While cooling, blend frosting ingredients with a mixer until fluffy. In a bowl, use a whisk to blend glaze ingredients, adding a bit of extra milk to loosen it if needed.
- Apply glaze to room-temperature cookies. Allow glaze time to set before frosting.
Recipe by Mediterra Cafe / Photography by Dave Bryce / Styling by Keith Recker
Subscribe to TABLE Magazine‘s print edition.
