Pumpkin Spice Cookies with Cream Cheese Frosting
If you have a hankering for pumpkin and the wonderful spices that accompany this flavor, then try our super simple recipe for Iced Pumpkin Cookies! These soft and chewy cookies are even better when you top them with a simple cream cheese frosting.
Luckily if you're not much of a baking fan, you can easily order some cinnamon frosted pumpkin cookies from Cheryl's cookies in their Pumpkin Lovers Basket. The pack of treats is perfect for all of the pumpkin spice fanatics this time of year: Pumpkin cake slices, pumpkin chocolate chip cookies and pumpkin-shapped butter shortbread cookies.
- 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
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a large bowl, beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in flour with mixer until you need to use a spoon.
Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes and remove from oven. Before cookies cool, press gently with a spoon to ensure a nice flat surface on which to spread icing.
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Spread on cooled cookies and sprinkle with cinnamon.
Makes: 24 - 36 cookies