Pumpkin Pie Cookies with Cream Cheese Glaze

 Pumpkin Pie Cookies: A Fall Flavor Explosion

Who says pumpkin pie is just for Thanksgiving? These delightful pumpkin pie cookies with cream cheese glaze, are a delicious way to enjoy that classic fall flavor all year round. With their soft, chewy texture, pumpkin pie filling and creamy cream cheese glaze, they're sure to satisfy your sweet tooth in the fall season.

I make these delicious Pumpkin Pie cookies with cream cheese glaze, every year, and they are not only the cutest thing you will ever see, but everyone just loves to gobble them up.

Here's what you'll need:

• 2 cups all-purpose flour
• 1 cup softened unsalted butter
• 2/3 cup granulated sugar
• 1/3 cup canned pumpkin pie mix
• 1/2 teaspoon vanilla extract
• 1 ounce softened cream cheese
• 1 cup powdered confectioners' sugar
• 1-2 tablespoons milk

Kitchen essentials you may need:

Baking Sheets

Kitchen Aid Mixer

Parchment paper 

Instructions:

1. Make the dough: In the bowl of an electric mixer with a paddle attachment, add butter and beat on medium speed until creamy and smooth. Then add granulated sugar, and vanilla extract. Mix until sugar and butter are combined.Next, switch the mixer speed to low and begin adding flour, just a little at a time, until it is well combined and forms a soft dough. Cover the bowl with plastic wrap and let it chill for 2 hours.
2. Preheat oven: Preheat your oven to 350 degrees Fahrenheit.
3. Prepare baking sheets: Line two baking sheets with parchment paper.
4. Shape cookies: Shape the cookie dough into 1-inch balls, using 1 tablespoon of dough for each ball. Place them about 2 inches apart on the cookie sheets.
5. Make indentations: Using your thumb or the back of a measuring spoon, make an indentation into each cookie dough ball.
6. Fill with pumpkin pie mix: Place about 1/2 teaspoon of pumpkin pie mix into the center of each indentation and smooth it a bit.
7. Bake cookies: Bake the cookies for about 15-17 minutes, or until you can see a bit of golden brown around the edges of the cookies. Let the cookies cool for about five minutes before transferring them to a wire rack to cool completely.
8. Make the glaze: Place softened cream cheese, confectioners' sugar, and milk in a small bowl. Mix to combine until the glaze is smooth.
9. Frost cookies: Drizzle the glaze over the cooled cookies.
10. Let set: Let the glaze set before storing the cookies in an airtight container.

Tips:

• For a richer flavor, use pumpkin puree instead of pumpkin pie filling.
• To make the cookies even chewier, add a bit of extra brown sugar to the dough.
• For a festive touch, sprinkle the cookies with cinnamon sugar before frosting.

Enjoy these pumpkin pie cookies with a cup of hot tea or coffee for a cozy fall treat.

Don't forget to share your creations on social media and tag me!

• Cookies:
• 2 cups all purpose flour 
• 1 cup of softened unsalted butter
• 2/3 cup granulated sugar
• 1/3 cup Canned Pumpkin Pie Mix
• 1/2 teaspoon vanilla extract 
• Glaze:
• 1 ounce softened cream cheese 
• 1 cup powdered confectioners sugar
• 1-2 tablespoons milk

Instructions

1. In the bowl of an electric mixer with a paddle attachment, add butter and beat on medium speed until butter is creamy and smooth.
2. Then add granulated sugar, and vanilla extract. Let that mix until sugar and butter is combined.
3. Next switch mixer speed to low, and begin adding flour, just a little at a time, until it is well combined and forms a soft dough. Cover bowl with plastic wrap and let chill for 2 hours.
4. Preheat oven to 350 degrees.
5. Line two baking sheets with parchment paper.
6. Shape cookie dough into 1 inch balls, using 1 tablespoon of dough for each ball.
7. Place them about 2 inches apart on cookie sheets.
8. Using your thumb, or the back of a measuring spoon, make an indentation into each cookie dough ball.
9. Place about 1/2 teaspoon of Pumpkin Pie Mix into center of indentation, and smooth a bit.
10. Bake cookies for about 15-17 minutes, or until you can see a bit of golden brown around edge of cookies. Let cookies cool for about five minutes then transfer cookies to a wire rack to cool completely.
11. When cookies are cool, drizzle with glaze. 
12. Let set until glaze is set.
13. Store in an airtight container.
14. For glaze:
15. Place softened cream cheese, confectioners sugar, and milk in a small bowl.
16. Mix to combine until glaze is smooth.

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