So a GIANT bowl of cream cheese frosting! If the recipe title did not get you hungry, this will keep you reading a bit longer and hopefully in the kitchen cooking up a batch. True Story: I'm a lover of all things fall! Pumpkin everything starts in my house shortly after my birthday in August. By shortly after... I mean the day after: deco up, pumpkin spice coffee creamer, and basically all things Halloween and fall invade my house. Luckily, I have found a great following of fall obsessed friends and their pumpkin obsession runs deep as well.
This recipe was passed on to me a few years back from a fellow pumpkin addict in California and became an instant hit with my family. You can find the original recipe on
allrecipes.com , but of course I can never just follow a recipe- I have to improve on it and make it my own. So here is my modified version of these spicy cake-like cookies! Try them out and let me know what you think. I learned about vanilla bean paste a couple years ago and I'm obsessed with it. It is a little harder to find, way cheaper than vanilla beans, and totally worth the search. If you can't find it just sub out for extract and it will be great too!
| Cookies 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup butter, softened 3/4 cup white sugar 1 tsp. pumpkin pie spice |
2 teaspoons vanilla bean paste
1 egg
1 small can pumpkin
Cream Cheese Frosting
|
1/4 cup butter, softened
1 teaspoon vanilla bean paste
1/2 teaspoon cinnamon
2 cups powdered sugar
Cinnamon sugar for crunch and garnish
| Preheat oven to 350 degrees. Lightly grease baking sheets. | |
| Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist. | |
| Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. | |
| Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on a wire rack |
Beat cream cheese, 1/4 cup butter, 1/2 teaspoon cinnamon and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy.
Beat in confectioners' sugar until it is smooth and spreadable, or like it owes you money!
This is the hardest part... wait until they are cooled!
Frost cooled cookies with cream cheese frosting and top with a generous sprinkle of cinnamon sugar.
He has a weakness of self control when hot cookies are involved
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