Pumpkin Spice Cookies

November 7, 2012

Pumpkin AND cookies. Well, it just doesn’t get much better. That is until you add cream cheese frosting.

Okay, I’ll admit it. Yes, these cookies are loaded with sugar—but in the most magnificent way possible.

The cookies themselves are wonderfully soft. Almost like perfect little muffin tops. I added a good amount of pumpkin pie spice to the batter, too. So, you’ve got spiced and fluffy pumpkin cookie goodness in each bite.

As for the cream cheese frosting, I like Martha Stewart’s version with a sprinkle of cinnamon on top. Or if you’re in a pinch, a drizzle of icing can do the half-hearted trick.

Be warned, however, this recipe makes a lot of cookies—way too many for just two people. Aaron ended up bringing them to share with his class.

Pumpkin Spice Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup butter, softened

1 cup pumpkin pie puree

1 large egg

1 teaspoon vanilla extract

Whist together the flour, baking soda, baking powder, pumpkin pie spice and salt. In a mixer, beat together the sugar and butter until well blended. Add the pumpkin, egg and vanilla extract and beat until smooth. Gradually add the flour mixture.

Drop tablespoons of the dough onto a cookie sheet and bake for 15 minutes at 350°F. Let cool on a wire rack.

Once completely cooled, frost and sprinkle with cinnamon.

Recipe: Very Best of Baking

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