Thursday, October 3, 2013

soft pumpkin cookies with cinnamon cream cheese frosting

This is the second cookie from this past weekends Fall cookie-palooza. It is almost less cookie and more the top off of a pumpkin cupcake. Soft, tender pumpkin cookie topped with a creamy cinnamon spiked frosting? Pumpkin perfection, please. It is one of those recipes that make you glad to not be using your oven for storing sweaters.

We made this cookie at my dear friends recommendation- she said it was one of her husbands favorites. Well, now it is one of my husbands favorites too.

The recipe is from the blog, The Baker Chick (here.) This the first recipe I have made from this blog, but it turned out so wonderfully, I am pretty sure I'll be bookmarking this one for future inspiration. 

soft pumpkin cookies with cinnamon cream cheese frosting

soft pumpkin cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (fresh ground if you can swing it)
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

cinnamon cream cheese frosting: 
1/2 cup softened butter
1/2 cup softened cream cheese
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

For the cookies:

1) Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2) In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Then, to the butter/sugar mixture, add pumpkin, egg, and 1 teaspoon vanilla. Mix until creamy. Slowly add in the dry ingredients.

3) This is a very soft dough (almost reminded me of soft serve ice cream). I found it easiest to use my small ice cream scoop to portion the dough out on parchment lined baking sheets.

4) Bake for 15 to 20 minutes. Remove from oven and let sit for a few minutes on the cookie sheet, then transfer to a cookie rack to cool. 

For the frosting: 

5) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and cream cheese together. (It is very important both the cream cheese and butter are at room temperature. Otherwise, good luck.)

6) Slowly add powdered sugar and mix until frosting is thick and smooth. Add vanilla and cinnamon.

7) Once cookies have cooled, spread with frosting. 

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