Pumpkin Cookies with Cream Cheese Icing

Dowd Simpson

27 Sep, 2015

With fall slowly creeping in, the northeast, even those in the southern tip of florida, the entirety of the country it seems, usher in the communal salute to the seasonal mascot, pumpkin. Everything is dresses with the ever increasing favorite flavor. We've got the infamous pumpkin spice latte, pumpkin bread, pumpkin pancakes, pumpkin cheesecake, pumpkin beer, I even overheard someone talking about pumpkin curry. Feeling a little capricious from the flavor of fall floating around the city, the state, the country, I gathered my kids around the kitchen table and together we too applauded fall with our seasonal favorite, pumpkin cookies and cream cheese frosting, topped with orange, red and yellow colored sprinkles.

So for all of my fall loving friends, here is our recipe for a sweet taste of fall:

Cookie Ingredients:

1 c. butter

1 c. sugar

15 oz can pureed pumpkin

1 egg

1 tsp. vanilla extract

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

Icing Ingredients:

1 box of confectioners sugar (also known as powdered sugar)

1 c. butter (room temperature)

8 oz cream cheese (room temperature)

Icing Directions:

Cream all ingredients together and set aside to use once the cookies have cooled.

Cookie Directions:

Preheat oven to 350

Line baking sheets with wax paper or aluminum foil

In a medium size bowl mix together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a large bowl, cream together the butter and sugar. Add the egg, vanilla extract and pumpkin. Mix in the flour mixture.

Space evenly on the baking sheets, about 2 inches apart, and bake for 15 minutes.

Once cooled, ice, decorate and savor the sweetness of the fall flavor of pumpkin!