As the fall approaches, so do all the wonderful smells and tastes…to include cinnamon, apple, pumpkin and spice!
And these pumpkin cookies (that are promised to melt in your mouth) are looking really, really yummy!
*I’m making these for my small group tonight. They’re gonna go great with a cup of coffee. PERFECT!
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 15-ounce can pumpkin
- 4 cups all-purpose flour
Cream Cheese Frosting:
- 1/2 cup butter, slightly softened
- 1 (8-oz) package cream cheese, softened
- 1 lb powdered sugar (about 3 3/4 cups)
- 1 teaspoon vanilla
- ground cinnamon sprinkled on top (optional)
Like most pumpkin cookie dough, it’s very soft and wet and is easiest scooped onto a cookie sheet using a cookie scooper.
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
NOTE: These have a very mild pumpkin spice flavor. If you like a lot of spice double the cinnamon and nutmeg in the dough.
And take a look at this guy…we’re not the only ones who LOVE pumpkin!!