To celebrate this change in season -before it changes again- I had to bake something special!
Nothing tastes more like fall than pumpkin.
Pumpkin pie, bread, scones, pumpkin spice latte, and (what I made today) pumpkin cookies!
I just had to share this recipe with y'all.
It'd be very ugly to keep all this delicious fall flavor to myself =)
I found this recipe on Pinterest (feel free to follow me;}) from Sweet Pea's Kitchen.
But I changed the recipe up just a bit.
Here it is, edible autumn...
Pumpkin Cookies with Cream Cheese Frosting:
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup white sugar
1/2 cup brown sugar
1 1/4 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
In a separate bowl, with a hand mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy.
Stir in the dry ingredients into the pumpkin mixture by hand until just combined.
Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar.
Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack.
4 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon pumpkin pie spice
Directions:
While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.
Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
Tada! Easy as pie. I hope you enjoy this fall treat.