These Chewy Pumpkin Cookies with Cream Cheese Icing are a delightful treat every fall. They are loaded with pumpkin flavor, chewy soft, and drizzled with the most luscious cream cheese icing.
In a bowl, whisk the melted butter and both sugars together until completely smooth and incorporated. Whisk in vanilla and pumpkin until smooth. Set aside.
In a large bowl, hand-whisk together the remaining cookie ingredients except for pumpkin morsels. Using rubber spatula, fold together the wet ingredients into the dry ingredients. Don't over-mix; the dough will be very soft. Fold in morsels. Cover the dough and chill for at least 1 hour or overnight (Dough must be chilled to bake properly.)
Preheat the oven to 350F degrees, with rack on lower middle position. Line large baking sheet with parchment paper.
Roll the dough into 1.5 TB sized balls and place 2 inches apart on lined baking sheet. Slightly flatten the dough balls. Bake the cookies for 9-11 minutes. Cookies may appear soft and under-baked. They will further set upon cooling. If they didn't spread out much, you can slightly flatten a bit once out of oven.
Allow cookies to cool completely. Meanwhile, make the cream cheese icing. Combine all icing ingredients in a bowl, whisking together to combine well. Transfer to a sturdy Ziploc bag. Squeeze air out of bag and seal tightly. Cut small hole at one end of bag. Drizzle icing over cooled cookies.