Description

These crispy pumpkin sugar cookies feature a delicate crunch and warm spiced flavor, topped with a tangy cream cheese glaze. Made with just a few pantry staples, they are easy to prepare and perfect for fall gatherings.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup granulated sugar
½ cup pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
4 oz cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract
1–2 tablespoons milk
Pinch of salt

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate large bowl, combine granulated sugar, pumpkin puree, vegetable oil, and vanilla extract; whisk until smooth.
Add dry ingredients to wet ingredients and stir with a spatula until just combined.
Drop dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 12-15 minutes until edges are lightly golden and crisp.
Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Beat softened cream cheese until smooth, then add powdered sugar, vanilla, and salt.
Add milk one tablespoon at a time until icing reaches a drizzling consistency.
Drizzle or pipe icing over cooled cookies and let set for 10-15 minutes.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Ensure cookies are completely cool before icing to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan cream cheese and dairy-free milk.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10
Sodium: 80
Fat: 5
Saturated Fat: 2
Carbohydrates: 18
Fiber: 0.5
Protein: 1

Keywords: pumpkin cookies, crispy sugar cookies, cream cheese icing, fall baking, easy dessert, 4-ingredient recipe, pumpkin spice