Pumpkin Delights
Indulge in the cozy, spiced flavors of autumn with these irresistible Pumpkin Delights! These soft, pillowy cookies are bursting with the warmth of cinnamon and nutmeg, perfectly complemented by the richness of real pumpkin puree. Topped with a luscious cream cheese glaze, they strike the perfect balance between sweet decadence and comforting spice. Quick and easy to make, this recipe comes together in just 15 minutes of prep time, making it a must-have for fall gatherings, holiday dessert tables, or any day you crave a taste of the season. Serve them fresh or store for up to five days—they’re a festive treat no one can resist! Perfect for pumpkin lovers and cookie enthusiasts alike, these Pumpkin Delights embody all the flavors and aromas that make fall magical.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 piece large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 0.5 teaspoon vanilla extract (for glaze)
- 1 tablespoon milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the pumpkin puree, vanilla extract, and egg until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the tops are set and the edges are lightly golden. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the glaze by beating the softened cream cheese in a bowl until smooth.
Add the powdered sugar, vanilla extract, and milk to the cream cheese and beat until the glaze is smooth and spreadable. Adjust the consistency by adding more milk, a few drops at a time, if needed.
Once the cookies are completely cooled, spread a generous layer of the cream cheese glaze on top of each cookie.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 16.0 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
