I wasn’t lying when I said I couldn’t/can’t wait to bake more with pumpkin this season! Proof: today’s recipe! Shall I just get to the point?!
This was another one of those “saw-a-recipe-and-had-to-make-it,-so-made-the-same-day” recipes. I love pumpkin, and I love cream cheese frostings. In fact, while I’m a bit sad to admit this, I am so not a frosting person. I’m one of those few cake-prefer-ers out there. But cream cheese frosting?! Gets me every time! I just am obsessed with it! (On a side note, if you are in love with frosting, don’t worry! I still do post recipes with scrumptious frosting, because Rob, Rachel, and Madison are all frosting-aholics!)
The Process: These were quite fast and simple to whip up. They have no butter, which was interesting.
The Verdict: YUM! They turned out to be super soft cookies, which was okay, although they weren’t super transportable. Perhaps an extra minute or two in the oven could have done the trick? The cookie itself had the flavor of pumpkin pie, and then the addition of cream cheese frosting was a great touch. The cookies would be fine on their own, but the frosting really does take them to another level…please try them with the frosting! Madison and Rob loved ’em!
Pumpkin Cookies with Cream Cheese Frosting
Adapted from Delightful Bitefuls
Makes about 36 medium sized cookies (but you’ll still want at least 2 per serving!)
2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree
Cream Cheese Frosting:
8 ounces room temperature cream cheese, regular of low fat (I used light)
4 tablespoons unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Preheat oven to 325°F and place oven rack in the center of the oven. Line baking sheet with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Place spoonfuls of batter on cookie sheets about 2 inches apart (batter will not be super stiff).
Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy. Taste. If need be, add a bit more confectioners’ sugar.
Final Advice: Make these! They are the perfect fall treat, especially when you’re craving pumpkin pie, but aren’t quite ready to make that yet!
And today is my birthday, readers! Although I’m not making my own cake (Madison is making it!), I’ll be sure to fill you in on all the details about it! It sounds super yummy!