Fall weather is FINALLY here in North Carolina, and I’m all about it! I’m a little too thrilled about all things Autumn (if there’s such a thing). Over-sized sweaters, pumpkin everything, boots, fall smells, cool weather, football, pumpkin patches…. aahhhhh it just gives me all the feels.
I came across this recipe while looking for a fall treat to bake for our son’s second birthday party. These cookies were such a hit that we didn’t have a single one left at the end of the party. Since then, I have probably made them half a dozen times. Because that’s what I do when I find a recipe that I can make that yields good results.
The cookies themselves are delicious as is, but they’re even more amazing (according to my cream cheese, pumpkin loving husband) with the cream cheese frosting and cinnamon sprinkle on top. They literally melt in your mouth.
You’ll find the recipe below (adapted from The Girl Who Ate Everything). It makes a TON (like enough to feed an entire army of teenage boys), so I generally cut the ingredients in half. To make these cookies dairy free, you can substitute Earth Balance Vegan Butter for butter, and you’ll have to skip out on the frosting.
Here’s what you’ll need:
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla
1 15 oz can pumpkin
4 cups all-purpose flour
Cream Cheese Frosting
1/2 cup butter, slightly softened
1 (8 oz) package cream cheese, softened
1 lb bag powdered sugar (about 3 3/4 cups)
1 teaspoon vanilla
Ground cinnamon (to sprinkle on top, optional)
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, heat 2 cups of butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat well until combined. Add eggs and vanilla. Beat until combined. Add flour slowly until combined. Dough will be very wet.
Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 12-14 minutes, or until the tops are set. Transfer cookies to a wire rack; let cool.
To make the frosting, beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
Try not to eat them all in one sitting! ENJOY!
We’re always looking for new pumpkin recipes, so please share your favorites in the comments!
Love + Hugs,