2 months ago, as in mid-July/dead of summer, you may remember I got crazy and posted a recipe for pumpkin ice cream. I just couldn’t wait for the “appropriate” time for my all-time favorite flavor. Luckily for me, I think that once September hits and Starbucks starting pumping the pumpkin spice syrup, everyone agrees that it’s OK.
I’m very glad, because I have LOTS of pumpkin recipes planned for the next few months. I hope that’s OK with you, because that’s what’s happening in my kitchen.
This recipe is one I’ve been dreaming about for awhile: a pumpkin cookie that is crisp around the edges but still soft and fluffy in the middle, loads of warm spices, and a creamy cinnamon frosting. All those flavors together may have been my favorite cookie ever, but I know I think that a lot.
This cookie dough comes together in no time and you can make the frosting while they are cooling. Since these cookies are thicker than most, they seem like a more substantial dessert than most cookies, which means they are a perfect last-minute treat for a party or company. In fact- I made these last weekend when my Mom was visiting and we were having chili for dinner at my sister’s apartment next door. She mentioned I maybe make something for dessert, and by the time she went back to my sister’s and came over 15 minutes later, these were already in the oven and my whole place smelled like heaven. These were a huge hit with my family and I hope you love them too!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup softened butter
- 1/2 cup softened cream cheese
- 2-3 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven.
- Cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy.
- Add vanilla and cinnamon.
- When cookies are cooled- spread frosting on top with an offset spatula.
recipe adapted from: All Recipes