soft pumpkin cookies with cream cheese icing
I developed this recipe one Monday morning last November and served them that evening. I bake for a Hope's Table every Monday and I like offering fun and tasty goodies. For an added flair toss in some Hersheys cinnamon chips for added cinnamon flavor!
prep time
20 Min
cook time
15 Min
method
Bake
yield
Makes 48 cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 2 1/2 cups sugar
- 1 cup solid pack pumpkin
- 2 - eggs
- 1 tablespoon pure vanilla extract
- 5 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spices
- 1/2 teaspoon salt
- 1 cup buttermilk
- CREAM CHEESE ICING
- 8 ounces cream cheese
- 8 tablespoons butter (1 cube)
- 1 pound sifted powdered sugar
- 1/2 tablespoon meringue powder (optional)
- 1 teaspoon pure vanilla extract
- 1-2 tablespoon cream or whole milk to thin icing
How To Make soft pumpkin cookies with cream cheese icing
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Step 1Preheat oven to 375.
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Step 2Sift together flour, baking soda and salt and set aside.
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Step 3In mixing bowl combine butter, sugar and vanilla. Beat till light and fluffy. Add pumpkin and eggs and continue to beat till fluffy.
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Step 4Add flour and buttermilk alternately till all is combined, mix well.
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Step 5Drop by rounded spoonfuls 2 inches apart onto parchment lined baking sheet. Bake at 375 for 10 to 12 minutes our until edges are lightly browned. Remove from baking sheet to a cooling rack.
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Step 6For icing, cream together cream cheese and powdered sugar add powdered sugar and meringue powder and vanilla to the creamed mixture and beat till light and fluffy. Add cream to thin till spreadable.
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Step 7Ice cookies and serve. Its like pumpkin pie in a cookie!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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