Fall is here and, with it, the pumpkins.
I decided to ring in my favourite season with these heavenly pumpkin-spiced cookies. I’m obsessed with their chewy texture. Oh, and also the rich cream cheese cinnamon frosting they’re lathered in.
To buy (recipe adapted from Parent Pretty):
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 teaspoons vanilla
2 cups pumpkin puree
4 cups all-purpose flour
Cinnamon Cream Cheese Frosting :
4 ounces cream cheese, room temp.
4 Tbsp butter, room temp.
1/2 Cup confectioners sugar
1 teaspoon of pure vanilla extract & cinnamon
1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 15-30 seconds. Add granulated sugar, baking powder,baking soda,salt, and the spices. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Gradually beat in flour while being careful not to overwork the batter.
2. Drop dough by heaping tablespoons 2 inches apart on ungreased cookie sheets. Bake for 11-13 minutes or until tops are set. Transfer to wire racks to cool.
3. While the cookies are cooling start on the frosting . Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add in vanilla and cinnamon. Stir to combine.
Nothing shouts out fall is here like these cookies. Enjoy.