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.