pumpkin cookies w/ cream cheese icing
Pumpkin cookies with cream cheese icing
Yes, they are as good as they look!
I have to say before I take all the credit and give a tutorial on these cookies, that the cookie recipe was given to me by my friend Jenny H. (not Hepworth 
) and the cream cheese icing I found on a recipe site.
I did do a little tweaking to the recipe though, so I guess I can partly claim it as my own. 
Here’s how to make these delicious Pumpkin Cookies with cream cheese icing.
(I’ll re-post the full recipe at the bottom of this post for easier copying & printing)
Measure out 1 Cup of Shortening…
(This post is not sponsored by Pamered Chef or Crisco. But it should be!)
…and 3 Cups Sugar.
Combine them together in a mixing bowl
and mix.
Mix in 2 eggs
Do you like my attempt at taking a picture of an egg cracking?
Add 1 large can of pumpkin (30 ounces)
Apparently we’re in a canned pumpkin shortage right now (??) but I had absolutely no issues finding and buying the canned pumpkin.
** edited to add: Captain Oblivious here (ME!) used Canned Pumpkin Pie Mix instead of Pumpkin. OMG hahahahaha! I had a reader point this out to me.
I’m DYING laughing right now at how oblivious I am sometimes. Well, in case you are wondering, use Pumpkin, NOT Pie Mix!!
(But for the record, they tasted perfect and yummy with the pie mix as well.)
Now add 1 tsp. vanilla
If you have 11 year old vanilla that you smuggled in bought from Mexico while on vacation, it tastes even yummier!
Time to mix in 5 cups flour!
The flour really mixes a lot better if you have your scraggle-muffin-looking child mix it for you.
I don’t have the fancy crank Kitchen-aid that holds like 250 cups of flour. I just have the basic kitchen-aid, so I had to pull out all the stops and use the mixing cover thingy that came with it. Otherwise with 5 cups of flour mixing around I would have had a snow storm all over my kitchen!
Now it’s time to add all the spices!
Add 2 tsp. cinnamon, 2 tsp. nutmeg, 2 tsp. baking soda, 2 tsp. baking powder, & 1 tsp. salt (not pictured).
You can tell I’ve lived all over the place just from this one picture. I’ve got HEB sugar – HEBs are only found in Texas, & I’ve got a Shop Rite nutmeg – Shop Rite’s are only on the East Coast (we lived in New Jersey for a year). I should have added my Trader Joe’s cinnamon just so I didn’t leave California out. LoL. This picture cracks me up.
Now just mix the heck out of it
You really can’t screw this up. I guess I should say to not over-mix it, but I’m not a baker and I don’t even know if that’s true. They say it is, but whatevs. Just mix it for awhile until it’s smooth and tastes good when you lick your fingers.
YUMMY!
Be forewarned, this recipe made a ton of cookies! I didn’t count b/c I was too busy eating them as they came out of the oven (and also the batter is yummy!), but seriously, you can feed a small army with this recipe.
Now just plop the batter onto a cookie sheet and you are good to go!
I was using a cookie scoop (pictured above) but it was broken, so I tossed it and just did the rest of them the po’ mans way – with my finger.
(Don’t worry, I washed it (my batter licked finger). maybe. But even if I forgot, don’t the germs bake out anyway? At least that’s what my mom always told me. I’m still trying to figure out how the germs “bake out” of things like icing. Hmmm.)
Bake @ 350 for about 10-12 minutes.
And let cool before eating (or not, they are good warm too!).
And now for the icing!
What came first, the chicken or the egg? The icing or the cookie?
To make super yummy Cream Cheese Icing, follow these simple steps.
Plop 2 (8 ounce) packages of softened cream cheese…
(and if by “softened” the recipe means to just pull them straight from the fridge and plop them in, then they were totally softened)
…anyway, plop it in the kitchen aid bowl (unless you are old skool and just just use hand beaters. In that case, I pity you, and plop the cheese in a mixing bowl)
Mix in 1/2 cup butter, softened. I actually took this one to heart and decided to soften the butter. Let’s just say a full minute in the microwave is waaaaay too long.
It totally worked just fine though. I’m thinking the butter helped to soften the cream cheese. Win/win in my book.
Now gingerly add 2 cups sifted confectioners’ sugar
Or just bang it all in there at once. It’s way more fun to clean up.
To finish off this masterpiece, simply mix in 1 teaspoon of amazingly strong Mexican vanilla (or just plain ol’ vanilla if you don’t have the illegal kind)
After you mix it for a bit, stop your mixer and scrape the sides really well and then mix some more.
I swear, adding the butter really makes this icing so delish.
Oh crap, I just gained 5 pounds looking at this icing.
And now it’s time to ice these bad boyz.
The cream cheese icing recipe says to referigerate after mixing, but I iced these cookies, left them out overnight, and then ate one the next afternoon. I was fine. Only a *small* stomach ache but nothing some pepto couldn’t cure.
REFERIGERATE the icing!
Okay, so about this photo. Several things come to mind…
* I only have one cookie cooking rack, so when they are cool (enough) I move them to make room for a new batch from the oven. Sometimes I use paper bags to set them on, sometimes I’ll use cookie sheets. This time I used left-over (unused) packaging paper from our recent move.
* I don’t own a cookie platter that stacks up several layers high (where on earth would I even store something like that?!). When I need to make a display for cookies (rarely because I hardly ever bake) I just use large and medium platters and inverted bowls in between each layer. In this case, I used Simple Additions platters and bowls by Pampered Chef.
Once they were all iced, I thought they needed *something* more so I added a smidge of cinnamon on top of each cookie. Nutmeg would work well too.
The tower of pumpkin cookies:!
I told Kinsey to pose with the cookies “for my blog” and this is what I got.
She did it just for you.
The cookies and the display are perfect for any Fall or Halloween party!
I bet you can’t eat just one!
And now the moment you’ve all been waiting for.
A fully intact recipe that you can copy and print!
‘Cause I’m nice like that.
Do you ever see recipes on blogs and they have all these cute pics, but then the recipe is so tangled in the post that it’s almost impossible to copy it for yourself? ya, me too. If you ever post recipes online, leave a user friendly version for us!
Pumpkin Cookies:
Combine:
1 Cup Shortening
3 Cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin (30 ounces)
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Now, bake @ 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.
Cream Cheese Icing:
Combine: Blend until smooth. Store in the refrigerator after use. Let me know if you end up making them and what you thought!
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2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Recipe courtesy of Allison @ www.houseofhepworths.com
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Welcome to House of Hepworths! HoH is primarily a Home Blog that specializes in DIY projects and renovations, crafts, and decorating. My name is Allison. My family and I live in Austin, Texas. I'm married to Ben and have two children, a 10 year old son and an almost-8 year old daughter. To find out more or to contact me click 
Oooooo-they look so yummy! And I love anything pumpkin. One question tho – your recipe calls for a large can of pumpkin & the photo of the addition of the pumpkin says pumpkin pie mix on the can which I believe already has the spices in it.
Can either be used? Help – I’m confused! LOL!!
This look beyond delish!!! YUM
Hi there! I’ve been reading quietly for, uhm, about 6 months now. But I couldn’t contain my silence any longer lol.
Just had to say thanks for the yummy looking recipe! I’ve been scouring the internet for a holiday recipe that I can make for Christmas gifts for all those people that, well… that you *know* but don’t know them well enough to spend a lot of money on, therefore taking away from someone you love-love… but to *not* give them something would be rude. You know?
So yeah. This fits that bill perfectly! =) Thanks again! I look forward to reading more of your posts.
(I have several of them “starred” in my Google Reader. Some day, I’m actually going to make that Skeleton Key Art thing that you made a while back! Loved it!)
I wonder if these taste like the ones that the Scandia Bakery sells? I think I must try these.
Ooooooo….those look so yummy! Good job!
The drool is flowing as I write this…yummy…pumpkin…
I am SOOOOOOOOOOOOOOOOOOOOO making these cookies this weekend!!!
Every year, my family has a pumpkin party. Pumpkin MUST be the featured ingredient in everything we make. This recipe will knock them out of their chairs.
-dani
They look so yummy! And almost anything tastes good with real cream cheese frosting! Ha!!
Thanks
Hugs
SueAnn
love the action shot! looks absolutely nummy. Thanks for sharing
These look so amazing! And I totally laughed at the 11 year old vanilla from Mexico thing, because my giant bottle from my honeymoon in Puerto Vallarta 14 years ago just ran out!
I have a funny story about vanilla from Mexico.
A girlfriend and I went to Mexico for the day and wanted to come back with some goodies. We both got 2 bottles each of vanilla and when we went through customs (separate searches) where they went through our bags (including prescription medicine alcohol and trinkets). Would you believe that it was the vanilla that blew our cover??? I know shocking! We had been found out…and would have to explain what we would do with ALL THAT VANILLA!
My girlfriend looked at the customs officer and said “cookies?” All the while we are trying to keep from cracking up. The guy didn’t think we were funny either, he was dead serious. Which makes it even more ridiculous.
I have no idea what they thought we would do with vanilla but we managed to escape without having to be strip searched…. thank God cuz they would have discovered the cinnamon! mmmuahhaha muuuahaha!
Just got back from the grocery store with the ingredients! And I have to admit I was so hoping you’d post a printer friendly recipe at the end of the post!!
Yup, I just made pumpkin cookies with cream cheese frosting today too!! it’s that time of year, huh?? I made frost-your-own-cookies for a Thomas the Tank Engine (Misty Island Rescue) filming we held at our house with lots of munchkins today. Too cute!!
Yum! My hubs would love these. He’s a lover of all things baked with pumpkin! Cream cheese icing is so good on baked breads too!
Oh my, those look DELICIOUS!!! I have a huge sweet tooth; I am totally trying that recipe this fall. It’s always nice to have something a little different than traditional pumpkin pie. Oh, and I’m really glad you put the full recipe at the bottom!
Made these yesterday and they were a huge hit! so delicious! thanks for sharing the recipe
If I only had a large can of pumpkin instead of a regular sized one and if I had some confectioners sugar, I could make these. Or if I had the gumption to get up and go to the store, I would make these.
If I had all that…I’d definitely make these cookies because they look so yummy. Thanks for sharing them and making me hungry.
Oh. My. Gosh. Just pulled these out of the oven. I’ve been swearing I’d make them ever since I saw the recipe on here the other day. All I can say is amazing! And I haven’t even iced them! Haven’t decided if I’m going to! They have almost like a pumpkin bread consistency, and I love them. I have 3 staple pumpkin recipes that I make yearly. This one will be the fourth! Thanks!
Awesome. We made these last night, and you weren’t kidding. It made 65 good sized cookies, but man are they ever good. This will be a fall keeper! Thanks for the great recipe. I have been enjoying your blog, you are hilarious!!!
Cream cheese icing! That is my favorite since I was a child. I should try that one with my kids and put some chocolate syrup on the top to make it yummier. Yum!
mmmm i made these! so yummy and everyone LOVED them! especially the icing! AMAZING icing! its a keeper! thanks!
I am definitely going to try this recipe, it looks fantastic!
Yummy if you ever would like to be featured or would like to share a recipe please come become a follower and email us…Great site
OH. MY. GOOOOOOODNESS!!!!!
Okay.
1. I love your blog. Found it on Sassy Sites, am now a follower.
2. THIS RECIPE! I have no idea where in the country you are located, but we have a sandwich restaurant in OKC called City Bites. They make these Pumpkin Spice cookies (“secret” recipe) that I am obsessed with – I get one more often than I get a yummy sandwich. THESE COOKIES look EXACTLY like them! My husband and I are SOOO excited to try this recipe!!!
I know you said you were passing the recipe on, but THANK YOU!
P.S. – I don’t normally sound so ecstatic. I am just that excited!!
oh my…those look delicious!
These look absolutely scrumptious! I’m printing it out. Thanks!
I made these a couple weeks ago Allison! They were fantastic!!! I took them into work too and everyone loved them!
Thanks for the recipe!!
I would like to feature these on my blog if that’s ok (Let me know)! And for the record… I am TOTALLY jealous of all your pampered chef stuff. Atleast I have my beloved PC rubber spatula. But I am done to one… the dish washer ate my 2nd one
These cookies taste like bites of cinnamon-y heavenly air!!! I haven’t even gotten the icing on them yet and I’m super psyched about them. I’ve made them for a holiday party but I’m not so sure I’m willing to share… Thanks for sharing the recipe!!
What is the size of canned pumpkin you use? I used a 796 ml can and when I tried these cookies tonight. The cookies were not cooked after the 12 minutes in the oven! I’m hoping I just used too much pumpkin! Thanks!
U ARE GREAT AND I LOVE HOW HONEST U R I GUESS IM NOT THE ONLY WHO LICKS MY FINGERS AND KEEPS ON COOKING LOL IM MAKING THE ASAP THANKS CAUSE IM TO LAZY TO MAKE PUMKIN ROLLS
Loooove this recipe!! Also love that I usually have frosting left over and it makes a amazing fruit dip
These are my FAVE!!!!!!! I make em’ all the time! Thanks Allison!
Hello, after reading the directions I’m still not understanding what size can of pumpkin or how many ounces to use? Is it the 15oz. can size? Or does Libby make a larger can that maybe I’m not aware of or haven’t seen? Thanks! Anxious to make these yummy looking treats:)
Pumpkin cookies are especially delicious if you add in chocolate chips… Give it a try for a yummy twist! I’ve always made them without icing, but I may have to try it out!
OMG! These cookies are fantastic! My 3 year old daughter and I made them today! Thanks so much for sharing your recipe!
just made these. HEAVENLY. they seriously could not be any better! i think i love you! thanks for sharing this AMAZING recipe.
AMAZING!! Seriously, probably the best pumpkin cookies I’ve ever had and they were super easy to make. I’ve made a couple times already and everyone that has tried them loved them. They were the first thing to go at both parties…and there were like 50 of them, haha! Try them, and whoever you are that published these you’re awesome, I loved reading your directions and that you were funny and just “normal.” haha, thanks!
Umm, yea.. making these… STAT!!
Thanks~
I read the recipe – cookies look DELISH! Can’t wait to try it out….but lemme just say, all of your witty commentaries on this recipe were what kept me reading the entire thing. Seriously, hilarious – as enjoyable to read and I’m sure they’ll be to eat
Thanks and happy blogging!
Hi there! Cannot wait to try these. I have a recipe for these cookies that havent quite hit the spot. One question though. What is that measuring cup you have the shortening in? Does it squish it out after its measured???? I MUST have one!!!!!
It is from Pampered Chef and it is the bombdiggidy. It’s called a Measure-All Cup (http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=210&catId=123&parentCatId=123&outletSubCat=) and usually only comes in 2 Cup measurements, but I got the One-Cup one when they were doing a breast cancer awareness promotion years ago.
Made these last night and they are delicious!! I tasted these cookies a couple years ago and have been looking for the recipe since. Thank you for sharing!
the one cup is now available in our regular catalog. Yeah!
What the hay! Can you give a measurement for the can of pumpkin – i am looking at Libby’s website to find what a LARGE can holds. I tried the cookies from a colleague and am trying them on my own. Thanks heaps (thats two teaspoons)!
I just checked. The large can is 30oz.
I can’t believe your Mexican vanilla has lasted you 11 years! I just ran out, and am frantically trying to figure out how I’ll get more before Christmas baking really gets underway
Can’t wait to try this recipe (even if I have to use plain old Madagascar vanilla).
I’m thinking of making these as bars (like in a jelly roll pan) instead of individual cookies…because that sounds easier to frost than a couple dozen cookies…and I’m lazy, apparently.
Any suggestions? Should I add an extra egg or a little bit more “liquid” to the mix?
I was sent to your post by a friend’s emphatic text. I swear she was so excited about these cookies she would have clicked the button for me if I hadn’t come here myself. Can’t wait to try them!
how many does each batch make
These cookies are so good! YUM! When I made them, I used a small (approx. 1 TBSP) pampered chef scooper and I got 70 cookies. If anyone is watching their calories, I figured out the numbers. SPOILER: If you don’t want to know the calories and fat grams, STOP HERE!!!
The cookie itself is 98.6 calories with 3.2 grams of fat, add the icing, then add 48 calories and 3.6 grams of fat