Pumpkin Spice Cookies Recipe
Pumpkin Spice Cookies
I made these cookies a while ago, but didn't get around to posting them at them time. This post has been sitting as a draft along with several others just waiting for me to finish, add photos, etc. Anyway, I finally got around to finishing it...
except now I can't seem to find all the photos that go with the post. Sometimes, I can be so disorganized. :( This was the only photo I could find. However, I decided any photo--even an unfrosted cookie was better than no photos at all. The cookies are delicious. And I hope my disorganization will not stop you from trying this recipe.
Cookie Ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For frosting:
- 6 tablespoons (3/4 stick) unsalted butter,
- softened
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups (1 pound) powdered sugar
- 2 to 4 tablespoons milk
- Ground cinnamon, for dusting
- 1. Preheat the oven to 350 degrees.
- 2. In a large mixing bowl, beat granulated sugar and 1/2 cup
- butter until smooth. Beat in pumpkin, egg and 1 teaspoon
- vanilla.
- 3. Sift together flour, baking soda, baking powder, cinnamon,
- nutmeg and salt. Add to butter-sugar mixture.
- 4. Drop cookies by spoonfuls onto parchment-covered or lightly
- greased cookie sheets. Bake 15 to 18 minutes. Let cool
- completely on wire racks.
- 5. Make the frosting. Combine 6 tablespoons butter, cream cheese
- and 1 teaspoon vanilla in a medium bowl; beat until fluffy. Add
- powdered sugar gradually, beating well. Beat in milk little at a
time until frosting is spreadable.
6. Spread frosting on top of each cookie with a spatula or
squeeze out of a pastry bag fitted with a star tip. Dust the
frosting lightly with cinnamon.
Yield: 36 cookies