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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice OR 1 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pure pumpkin puree
1 egg
1 tsp vanilla extract
Frosting/Filling:
8 oz cream cheese, softened
1 tsp vanilla or maple extract
3 cups sweetened whipped cream
Preheat oven to 350.
In a small bowl combine the flour, baking powder, baking soda, spices, and salt. Set aside.
In a large bowl cream the butter, sugar, and brown sugar until fluffy. Beat in the pumpkin, egg, and vanilla. Beat in the flour mixture just until combined. Drop by very rounded tbsp onto a lightly greased cookie sheet and bake for 13-15 minutes, or until golden and set. Remove from sheet and allow to cool completely on a wire rack.
For the filling: In a medium bowl whip the cream cheese and the extract until fluffy. Beat in the whipped cream, just until combined.
Either frost the cookies with the cream cheese mixture or split the cookies and fill. They must be refrigerated if frosted/filled. I kept the filling in the fridge and used it as needed.
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PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice OR 1 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pure pumpkin puree
1 egg
1 tsp vanilla extract
Frosting/Filling:
8 oz cream cheese, softened
1 tsp vanilla or maple extract
3 cups sweetened whipped cream
Preheat oven to 350.
In a small bowl combine the flour, baking powder, baking soda, spices, and salt. Set aside.
In a large bowl cream the butter, sugar, and brown sugar until fluffy. Beat in the pumpkin, egg, and vanilla. Beat in the flour mixture just until combined. Drop by very rounded tbsp onto a lightly greased cookie sheet and bake for 13-15 minutes, or until golden and set. Remove from sheet and allow to cool completely on a wire rack.
For the filling: In a medium bowl whip the cream cheese and the extract until fluffy. Beat in the whipped cream, just until combined.
Either frost the cookies with the cream cheese mixture or split the cookies and fill. They must be refrigerated if frosted/filled. I kept the filling in the fridge and used it as needed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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