Thursday, October 11, 2012

Pumpkin Spice Cookies

I made these cookies a while ago, but didn't get around to posting them at them time.  This post has been sitting as a draft along with several others just waiting for me to finish, add photos, etc.  Anyway, I finally got around to finishing it...
except now I can't seem to find all the photos that go with the post.  Sometimes, I can be so disorganized. :(  This was the only photo I could find.  However, I decided any photo--even an unfrosted cookie was better than no photos at all.  The cookies are delicious.  And I hope my disorganization will not stop you from trying this recipe.

Cookie Ingredients:
1 1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For frosting:
6 tablespoons (3/4 stick) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 cups (1 pound) powdered sugar
2 to 4 tablespoons milk
Ground cinnamon, for dusting

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, beat granulated sugar and 1/2 cup butter until smooth. Beat in pumpkin, egg and 1 teaspoon vanilla.

3. Sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add to butter-sugar mixture.

4. Drop cookies by spoonfuls onto parchment-covered or lightly greased cookie sheets. Bake 15 to 18 minutes. Let cool completely on wire racks.

5. Make the frosting. Combine 6 tablespoons butter, cream cheese and 1 teaspoon vanilla in a medium bowl; beat until fluffy. Add powdered sugar gradually, beating well. Beat in milk little at a time until frosting is spreadable.

6. Spread frosting on top of each cookie with a spatula or squeeze out of a pastry bag fitted with a star tip. Dust the frosting lightly with cinnamon.

Yield: 36 cookies


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