Pumpkin Cookies with Cream

IMG_4308I get quite excited this time of the year.  You see, my favorite season finally makes it debut.  Fall is a favorite of mine not only because of the endless baking possibilities but also because of the cool crisp mornings, the crunchy leaves underneath your feet, and let’s not forget the rain.  There’s just something about baking away in your kitchen with the soft pitter-patter of rain softly falling down.  Ah, pure bliss.  Now on to these delights.

I’ve made endless amounts of pumpkin pies, pumpkin scones, pumpkin cheesecakes but pumpkin cookies?  Now that was a new concept for me.  When I saw this recipe, I was instantly intrigued.  That day, I went to the store, got the last container of pumpkin puree (Score!), and rushed home to make these pillows of goodness.  And did I mention the cream cheese frosting that goes on top of the cookies?  Well, it’s to die for!  Okay, let’s get started!

IMG_4255Ingredients
  • Ingredients for Pumpkin Cookies
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 egg
  • 1 teaspoon vanilla
  • 7.5 ounces pumpkin puree
  • 2 cups all-purpose flour

 

Ingredients for Cream Cheese Frosting

IMG_4259

  • 5½ ounces butter, room temperature
  • ½ cup powdered sugar, sifted
  • 8 ounces cream cheese, room temperature
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silpat. In a large bowl, with the paddle attachment, on medium speed, beat 2 cups butter for about 1 minute. Add 1 cup granulated sugar, 1 teaspoon of baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and ½ teaspoon nutmeg.
  2. Add 1 egg, 1 teaspoon vanilla, and 7.5 ounces pumpkin puree and beat until combined.IMG_4268
  3. Add in 2 cups flour and mix until thoroughly combined.IMG_4270
  4. Drop heaping tablespoons of cookie batter onto the lined baking sheet two inches apart. Bake cookies for 10-12 minutes. Transfer to wire racks to cool. Repeat with the rest of the batter.IMG_4273IMG_4275
  5. To prepare the delectable cream cheese frosting, cream together 5½ tablespoons butter and ½ cup powdered sugar. Beat until smooth and glossy.IMG_4281
  6. Add 8 ounces cream cheese and mix thoroughly.
  7. Once cookies have cooled, frost each cookie with about a teaspoon of the frosting. Dust with ground cinnamon if desired.IMG_4284IMG_4285IMG_4286IMG_4297IMG_4287
  8. Makes about 36 cookies.
For Easy Printing
Pumpkin Cookies with Cream
Ingredients
  • Ingredients for Pumpkin Cookies
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 egg
  • 1 teaspoon vanilla
  • 7.5 ounces pumpkin puree
  • 2 cups all-purpose flour
  • Ingredients for Cream Cheese Frosting
  • 5½ ounces butter, room temperature
  • ½ cup powdered sugar, sifted
  • 8 ounces cream cheese, room temperature
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silpat. In a large bowl, with the paddle attachment, on medium speed, beat 2 cups butter for about 1 minute. Add 1 cup granulated sugar, 1 teaspoon of baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and ½ teaspoon nutmeg.
  2. Add 1 egg, 1 teaspoon vanilla, and 7.5 ounces pumpkin puree and beat until combined.
  3. Add in 2 cups flour and mix until thoroughly combined.
  4. Drop heaping tablespoons of cookie batter onto the lined baking sheet two inches apart. Bake cookies for 10-12 minutes. Transfer to wire racks to cool. Repeat with the rest of the batter.
  5. To prepare the delectable cream cheese frosting, cream together 5½ tablespoons butter and ½ cup powdered sugar. Beat until smooth and glossy.
  6. Add 8 ounces cream cheese and mix thoroughly.
  7. Once cookies have cooled, frost each cookie with about a teaspoon of the frosting. Dust with ground cinnamon if desired.
  8. Makes about 36 cookies.
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