Pumpkin Cookies
My favorite recipe so far is pumpkin cookies. To make this gluten free, use a cup-for-cup blend and add an extra egg. Contributed by Nancy Jones
Equipment
- cookie sheet
Ingredients
- 1 c butter (softened)
- 1 c granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 egg
- 1 tsp vanilla extract
- 1 c canned pumpkin
- 2 c all-purpose flour
Cream Cheese Frosting
- ½ c unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 c powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.
- Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
- Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
Cream Cheese Frosting
- In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla.
- Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting.
- Serve immediately or keep in an air tight container in the refrigerator for up to one week.
