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Oct 21

Moist Pumpkin Cookies

I have been struck by the pumpkin bug. It’s officially happened. Next up, pumpkin cookies!

The other weekend, I bought two of the large cans of pumpkin puree. So far, I’ve made pumpkin bread (a family recipe, amazing!) and these pumpkin cookies. I’m slightly obsessed. Next up, pumpkin spice latte, which I’ve made before and taste just like the Starbuck’s original.

These pumpkin cookies are moist, savory and delicious. The recipe called for icing on top, but I was lazy and didn’t add it…mostly because I’m not much of an icing fan. I was surprised to find how good they were without the icing on top. How do I know this? I have been eating about 4 at a time. Woops. They’re just that good. This recipe makes a TON of cookies. I sent some to work with Eric, brought some to work with me, ate some at the house, and froze about 12 to eat later. Wow, that’s a lot of pumpkin cookies! I found the recipe on the pioneer woman’s recipe community, Tasty Kitchen. Thank you Miss Jen! I find the best recipes there!

Moist Pumpkin CookiesMoist Pumpkin Cookies

Moist pumpkin cookies (from tasty kitchen)

  • 1 cup Butter
  • 1 cup Brown Sugar
  • 1 whole Egg
  • 1 cup Pumpkin
  • 2 cups Flour
  • ½ teaspoons Pumpkin Spice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Kosher Salt
  • _____
  • FROSTING INGREDIENTS:
  • 8 ounces, weight Cream Cheese
  • ½ cups Unsalted Butter, Room Temperature
  • 4 cups Sifted Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract

Mix sugar, butter and egg. Add pumpkin; mix well.

Sift dry ingredients. Add dry ingredients to the pumpkin mixture and beat well.

Using a small rounded cookie scoop, drop cookie dough onto baking sheets. Bake at 350 degrees for about 9 to 10 minutes.

Frosting:

In the bowl of a tabletop mixer fitted with a flat beater, cream together the cream cheese and butter, scraping down the sides of the bowl and beater twice, until fluffy.

Add the powdered sugar, first mixing on low speed,
then increasing the speed to high. Beat until light and fluffy, again scraping down the sides of the bowl and beater twice.

Blend in the vanilla. The icing should be smooth and spreadable. If it is too thick, add a wee bit of milk.

Spread on top of cooled pumpkin cookies. Enjoy!

 

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