iced pumpkin cookies
Fall is in the air!! I know that I’ve been desperately clinging to the last bits of summer these past few weeks, but I’ve finally turned the corner. And am now endlessly delighting in all of the beauty and change that is autumn. For so many reasons (although I need to catch some zzzz’s, so those will be forthcoming), this season just deeply warms my heart.
So to celebrate, thought it would be fun to kick off the season with an “Ode to Pumpkin Week” – hooray!! Yes, besides being a lovely fall decoration and monopolizer of gardens, this gourd-like fruit (true!) makes frequent appearances in my kitchen each fall. Love it! And while I’ve long been a fan of classic pumpkin pie, I’m convinced that it has stolen the pumpkin-spotlight for far too long. So this week, will be highlighting a few of my other favorite recipes.
To begin, I recommend to you one of my favorite cookies. I think I can safely say that, of any recipe I’ve ever made, these hands-down win the prize for “most quickly gobbled up at a party”. It’s true — people go nuts over these cookies! The delicious pumpkin and spices balance each other out well. And the fun cake-like texture (which reminds me more of muffin tops than cookies) provide a different twist. But the best part is undoubtedly the cream cheese icing on top. :) I know it makes everything better, but it makes these little guys divine.
So go pick up a can of Libby’s (this is one canned food not to go generic on), and enjoy, enjoy, enjoy! :)
(Adapted from AllRecipes)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves (**feel free to substitute 3 tsp. pumpkin pie spice instead of the cinnamon, nutmeg and cloves**)
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 1/4 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 4 oz. cream cheese (I used 1/3 less fat)
- 3/4 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by heaping tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost or drizzle with cream cheese frosting.
To Make Frosting: With an electric mixer, combine confectioners’ sugar, and cream cheese until smooth and creamy. Feel free to add in an extra teaspoon of cinnamon or pumpkin pie spice for flavor! Then you can either frost cookies with a knife, or drizzle with the help of a pastry bag and tip. (Or if you do not have a pastry bag, just fill a Ziplock bag with the frosting, squeeze out the extra air, seal, and then use scissors to snip a tiny hole in one corner, and squeeze carefully onto cookies.)
While I l-o-v-e making homemade cream cheese frosting, I’ve been known to occasionally pull out a tub of store-bought goodness to use on these. If it’s too thick to use in a pastry bag (or Ziplock equivalent – see above), just pop it in the microwave for 5-10 seconds, and it will magically be drizzle-able! :)