You know I couldn’t resist sharing one last pumpkin recipe with y’all before we dive in the Christmas season, and become more focused and all thing peppermint and gingerbread. The instant I saw this recipe, I knew I needed to make it ASAP. Soft pumpkin cookies with cinnamon cream cheese buttercream. Cinnamon.cream.cheese.buttercream. Excuse me while I wipe the drool off my chin.
These cookies are simply awesome. They are soft and full of pumpkin spice flavor, and the cinnamon buttercream is simply to die for. Perfect to snack on before Thanksgiving dinner is served, or for something sweet after you’ve stuffed yourself with turkey!
Soft Pumpkin Cookies with Cinnamon Cream Cheese Buttercream
Yields: Makes 3 dozen
Ingredients:
For the cookies:
- 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
For the frosting:
- 1/2 cup softened butter
- 1/2 cup softened cream cheese
- 2-3 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
Directions:
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. 3.Bake for 15 to 20 minutes in the preheated oven.
To make the frosting, cream together the butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon. Wait until the cookies are cooled, then frost with an off-set spatula.
