More pumpkin stuff and cream cheese stuff? Yup, more pumpkin and cream cheese stuff! And I have a small confession to make about these cookies. I made them a year ago for a Halloween party I went to last year. By the time I got around to uploading the pictures Halloween was long gone, so I figured I'd wait to this year to post them. I'm actually very impressed with myself for remembering about them!
These cookies were a huge hit at the party I brought them too. But then again, would you expect anything less when you top a pumpkin cookie with cream cheese icing? I didn't think so. The cookies are light and cakey and frosting adds the perfect finishing touch.
The recipe makes a huge amount of cookies so feel free to scale it down, or just do what I did and make huge cookies! I ended up using about 1/4 cup of dough for each cookie.
Pumpkin Cookies with Cream Cheese Icing
Recipe: Adapted from www.allrecipes.com, Seen at My Baking Addiction
- 2 cups unsalted butter; softened
- 2 cups white sugar
- 2 cups canned pumpkin (solid; not pie mix)
- 2 eggs
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 4 cups all-purpose flour
1. Cream butter, white sugar and pumpkin. Add eggs and mix well.
2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons butter, softened
- 3-4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave for 15 seconds. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.