A recipe to inspire you to get into FALL... These cookies are super easy and bound to inspire you to get ready for Halloween and Thanksgiving.
When I smell pumpkin spice latte's at starbuck's I start to feel warm inside and think Fall is coming. Bring on tall boots and cooler weather. These cookies are great for any fall event or to just get you in the mood for the change of seasons.
This recipe will make about 3 dozen cookies and it is very easy to double. The cookies are very moist and I hope you enjoy them.
COOKIE INGREDIENTS:
1 cup butter room temperature
1 1/4 cup packed brown sugar
1 egg
1 cup or 1/2 can pumpkin
2 cups flour
1 1/2 teaspoon pumpkin spice
1 and 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoons kosher salt
1/2 teaspoon nutmeg
1/2 teaspoon cloves
ICING INGREDIENTS:
4 ounces (1/2 package cream cheese) do not use light or generic the texture will change
1/4 unsalted butter at room temperature
2 cups sifted powdered sugar
vanilla extract (TO TASTE) - I like 2-3 teaspoons of vanilla
PRE-HEAT OVEN TO 350 degrees
You will need two bowls: one for tossing together dry ingredients and one to use either in a srand up mixer or in a bowl you can use with a handheld mixer.
DRY INGREDIENTS: mix all dry ingredients together - flour, cinnamon, cloves, nutmeg, pumpkin spice, baking powder, baking soda & kosher salt in a seperate bowl.
OTHER INGREDIENTS/ PUMPKIN MIXTURE: Brown sugar, butter, egg and pumpkin - mix together in stand up tabletop mixer or in a bowl with a hand held mixer.
Stir in DRY INGREDIENTS to PUMPKIN MIXTURE: add dry ingredients to pumpkin mixture and beat well.
Using a small round cookie scoop, drop cookie dough onto ungreased baking sheets - bake 10-14 minutes at 350 degrees.
ICING:
In the bowl of the tabletop mixer change beater to flat paddle head beater.
Cream together unsalted butter and cream cheese, scraping down the sides until mixture is light and fluffy.
Add sifted powdered sugar a little at a time and mix on low. Once all powdered sugar is in the bowl, increase the speed of the mixer scraping down the sides.
Once the icing is smooth and spreadable, blend in vanilla to taste. I prefer 2-3 teaspoons of vanilla but start with one and see how you like it. If icing is too thick you can always add a tiny bit of milk to thin it out.
You can use as much icing as you like but make sure not to ice the cookies unless they are fully cooled. They are not meant to be refrigerated so keep in tupperware or plated at room temperature.
May you find these cookies as BLISSFUL as I did. ENJOY!
