I made these cookies a few weeks ago and my testers gave them a “thumbs up.” We have gotten feedback from a follower in Texas that not everyone likes nuts. With that in mind, we made half “homeboy” style (which simply means without nuts) – and made the other half with a sprinkle of pecans on top. So, if pumpkin is one of your top flavor picks well….. these cookies will be just the “little somethin” you need to satisfy that craving. We hope you enjoy them!
Frost on the Pumpkin Cookies
Preheat oven to 375 degrees. In medium sized bowl combine…..
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon allspice
Set the flour mixture aside. Then in a mixing bowl for use with electric stand mixer add…..
1 cup salted butter
1 cup sugar
Cream butter and sugar together. Then add…..
beating just until combined. Mix in…..
1 cup canned pumpkin
Then mix in the flour mixture until all is combined.
Drop dough by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake in the preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer to wire racks to cool. Allow the cookies to cool completely before frosting. While waiting to prepare the frosting set out the cream cheese and the butter required for the frosting so it has time to soften slightly.
Frosting for Frost on the Pumpkin Cookies
In a medium mixing bowl for use with a handheld mixer add…..
6 ounces softened cream cheese
1/4 cup softened butter
2 teaspoons pure vanilla extract
Beat on medium speed until combined. In 1 cup increments being sure to beat after each addition add…..
4 cups powdered sugar
After all sugar has been added beat until smooth and frosting is easy to spread. Frost the cookies and if desired add a sprinkle of…..
to the tops of the cookies.
Place cookies in airtight covered container and store in the refrigerator for up to three days.