Pumpkin Cookie Recipe with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting are one of my all time favorite treats to make.
I grew up on my Grandma Edith’s homemade pumpkin pie.
I like to think she would love these too.
My Grandma was the daughter of Swedish immigrants,
and passed on her Swedish sweet tooth to yours truly.
The rich, pumpkin and spice flavor, topped with cream cheese frosting
makes this my favorite Fall cookie recipe.
It will satisfy even the most discerning of sweet tooth’s.
The lazy days of Summer will soon be behind us.
Fall is near.
Crunchy Sycamore leaves underfoot,
the smell of smoke from a wood stove,
shorter days, colder nights.
And a pile of quilts to wrap up in with a good book.
I love to bake for my family and see the excitement in their eyes
as the timer rings and treats are cooling on the counter.  
Here’s how I make my favorite Fall cookies:
Pumpkin Cookie’s with Cream Cheese Frosting
makes about two dozen big cookies
2 1/2 cups all-purpose flour (or Gluten Free flour)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
2 teaspoons vanilla extract
Preheat oven to 350*
In a large mixing bowl combine flour, baking powder, baking soda, spices and salt.
blend well and set aside.  In a second mixing bowl, cream together the butter and 
sugar, fold in the pumpkin, beaten egg, and vanilla.  Spoon by tablespoonful onto 
an un-greased non-stick cookie sheet, about 2 to 3 inches apart.  Bake for 13-15 
minutes, until cookies are turning golden around the edges.
Allow them to cool for two minutes after removing them from the oven on the 
cookie sheet, then transfer the cookies to a wire rack to completely cool.

If desired, Cream Cheese Frosting and a little sprinkle of cinnamon make a 
wonderful final touch for these soft pumpkin cookies.  Here is what I use to 
make Cream Cheese Frosting:

8 oz. cream cheese, softened
1/4 cup butter, softened 
1 cup powdered sugar
2 t. vanilla extract
Blend cream cheese and butter well with a hand mixer, add sugar and vanilla
whipping until smooth.  Spread over cooled cookies and sprinkle with a bit of
cinnamon if desired.  

Enjoy!

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Comments

  1. These look delish! I'm so happy that pumpkin season is here again. I'm hosting a throw pillow giveaway that you should enter! http://homecomingmn.blogspot.com/2013/09/pillow-covers-giveaway.html

  2. I am a cookie lover…not so much of frosting, but this look really good!

  3. How did you know I can't resist pumpkin cookies with cream cheese frosting?!! LOL Pinned it to my Gluten-Free Recipes Pinterest board. 🙂

  4. I love pumpkin recipes! Thanks for sharing this. I'm adding it to my pumpkin board on Pinterest. I'm visiting from the It's Overflowing link party.

  5. I love anything pumpkin, except pumpkin pie. Weird, huh? Those cookies look delicious! And with frosting too? Oh my!!

  6. Ohhh these cookies look so good!!!! Especially with all that cream cheese frosting on top!!! What a great fall cookie recipe!!! Thanks for the inspiration! 🙂

  7. These look SOOO delicious Tanya – pinning, twice!

  8. Looks delicious. Visiting from The Turquoise Home.

  9. These look amazing and I can't wait to make them! but I was wondering if I could substitute the cinnamon, cloves, and nutmeg for pumpkin pie spice, and if so how much do you think I should use? Thanks so much for your feedback!

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