Pumpkin Cookies with Cream Cheese Frosting from Lianna Hawkins

 

    This time of year, my family looks forward to not only time together but the extra special dinners coming their way. I'm a baker, so pies are one of my favorite desserts to make. I especially love decorating them with cute cookie cutter shapes like stars, fall leaves, and hearts. Last year, I changed things up by making a different dessert. Since we can only eat so much food, I chose to make cookies instead. Try these Pumpkin Cookies for something different this holiday season.  

PUMPKIN COOKIES INGREDIENTS:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice, plus extra for sprinkling
½ teaspoon salt
½ cup (1 stick) butter, softened
1 cup granulated sugar
½ cup brown sugar
1 ¼ cups canned pumpkin puree
1 egg
1 teaspoon vanilla extract
 
CREAM CHEESE FROSTING INGREDIENTS:
8 ounces (1 brick) low-fat cream cheese, room temperature
3 tablespoons butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar


HOW TO MAKE PUMPKIN COOKIES:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
3. In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy. Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium speed until just combined. Fold in the dry ingredients until just combined.
4. Drop on cookie sheet by heaping tablespoonfuls (I usually use a cookie scoop), then use a spoon to flatten them a little. (These cookies will puff up a little rather than flatten out during baking, so they won’t rise much)
5. Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly if you touch them. Transfer cookies to a wire rack to cool until they reach room temperature. Then frost or drizzle with cream cheese frosting and sprinkle with an extra pinch of pumpkin pie spice or cinnamon if you’d like. Refrigerate in a sealed container for up to 3 days.

 
 
HOW TO MAKE CREAM CHEESE FROSTING:

1. With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until it is all combined and the frosting is smooth. If it is too thick, add a tablespoon or two of milk or water until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches the consistency you want.

 
Enjoy this tasty treat!
Lianna

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