Delicious Pumpkin Cookies with Cream Cheese Frosting

pumpkin cookies with cream cheese frosting

8/18/2018

Alright ya'll, I'm not gonna lie. Fall is my top favorite time of the year. The chilly crisp clear air, colorful fall leaves, chunky blankets & sweaters, apple cider, pumpkin patches, HOT coffee, snuggles with your loved one. Oh and then there is Thanksgiving, which is an all time favorite holiday for me. Brings family and friends together regardless of differences and you can just enjoy each other with some good eats around the table.

The smell of pumpkin puts all these memories & memories to come right into my heart! So on a rainy or really just any day really, I bake and today I baked that Pumpkin spice smell right into our home and my crews bellies.

These cookies literally melt in your mouth. They are soft and yummy....OMG I cannot even begin to tell you. Your just going to have to taste for yourself ;) So here you go, some pretty pics & a BOMB recipe for you to create and share with the ones you love!

RECIPE {makes 3 dozen}:

INGREDIENTS:

SPICE MIX

2 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger

DRY INGREDIENTS

2 2/3 cups all-purpose flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt

WET INGREDIENTS

1/2 cup butter room temperature*
1 cup packed brown sugar
2/3 cups granulated sugar
1 1/2 cups canned pumpkin puree NOT pumpkin pie filling
1 egg
1 1/2 teaspoons vanilla

SPICED CREAM CHEESE FROSTING

4 tablespoons unsalted butter, softened,
1 1/2 cups Powdered sugar
4 oz. softened cream cheese cut into 8 pieces**
1 teaspoon vanilla extract
1 teaspoon reserved Spices (in directions)

INSTRUCTIONS:

COOKIES

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, whisk together the Spice Mix ingredients. Remove one teaspoon to use in the frosting. To the remaining Spice Mix, whisk in all of the Dry ingredients.
In a separate large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Beat in remaining Wet Ingredients until combined. Stir in Dry ingredients just until combined – don’t overmix!
Drop dough by the tablespoon at least 3 inches apart on prepared parchment paper sheets (you will need to use a cookie scoop as dough is very wet/sticky). Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting.

FROSTING

Beat butter and sugar with handled mixer at medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
Add vanilla ad reserved 1 teaspoon Spice Mix and beat to combine. Add milk, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting on cooled cookies.

If you refrigerate these, makes sure to pop one in the microwave for 8-10 seconds for a bite of warm heaven.