Pumpkin Cookies with a Cinnamon Cream Cheese Frosting
Prep time:
Cook time:
Total time:
Serves: 4 dozen
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter - softened
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoons cream cheese - softened
- 3 tablespoons unsalted nutter - softened
- 3/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 1/2 cups icing sugar
- 1 1/2 tablespoons milk or half and half
- Preheat your oven to 350 degrees line your cookie sheet with your silpat or parchment paper and set aside.
- In a medium bowl mix your flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- Using your stand mixer whip your sugar and butter until light and fluffy.
- Mix in your pumpkin, egg and vanilla until well combined.
- Slowly mix in your dry ingredients until all combined.
- Scoop about 1 tablespoon of dough onto your baking sheet.
- Bake for 15- 17 minutes until edges are golden brown.
- Let cool on your wire rack before frosting.
- Using a stand or hand mixer, cream your butter and cream cheese until pale and fluffy.
- Beat in the vanilla, cinnamon and icing sugar until thoroughly combined.
- Mix in your milk 1 tablespoon at a time until you've reached the consistancy you want - I only needed 11/2 tablespoons of milk.
- Spread over your cooled cookies.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/pumpkin-cookies-cinnamon-cream-cheese-frosting/
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