As Summer turns to Fall it is officially the season of pumpkin spice EVERYTHING. These pumpkin cream cheese cookies will be the perfect touch to any dinner party or dessert!
Makes 25 cookies
Ingredients
1/2 C unsalted sweet cream butter
1 C granulated sugar
2 Large eggs
1 C canned pure pumpkin
2 C flour
4 tsp baking powder
1 tsp salt
2 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
cookie sheet fitted with parchment paper
small ice cream scoop
Directions
Preheat your oven to 350 degrees
In a standing mixer, cream the butter and sugar together.
Add in the eggs and pumpkin. Mix well
In a medium bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, ground ginger and use a whisk to mix well.
Add the flour into the wet ingredients and mix until combined
Scrape the sides and mix again for a few minutes
Using the small ice cream scoop, scoop out some batter and place the dough 2 inches apart from each other.
Bake for 12-15 minutes
Once done, allow cookies to cool for a few minutes before transferring to a wire rack to cool some more.
Continue to bake the rest of the cookies.
- 1/2 C unsalted sweet cream butter
- 1 C granulated sugar
- 2 Large eggs
- 1 C canned pure pumpkin
- 2 C flour
- 4 tsp baking powder
- 1 tsp salt
- 2 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- cookie sheet fitted with parchment paper
- small ice cream scoop
- Preheat your oven to 350 degree’s
- In a standing mixer, cream the butter and sugar together.
- Add in the eggs and pumpkin. Mix well
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, ground ginger and use a whisk to mix well.
- Add the flour into the wet ingredients and mix until combined
- Scrape the sides and mix again for a few minutes
- Using the small ice cream scoop, scoop out some batter and place the dough 2 inches apart from each other.
- Bake for 12-15 minutes
- Once done, allow cookies to cool for a few minutes before transferring to a wire rack to cool some more.
- Continue to bake the rest of the cookies.
Cream cheese frosting ingredients
1/2 C unsalted sweet cream butter, softened
1 8oz cream cheese, softened
4 C powder sugar
1 tsp ground cinnamon
1 piping bag with a round tip
Directions
In a standing mixer, combine all ingredients together until smooth and stiff peaks.
Scoop frosting into piping bag and pipe frosting onto cooled cookies.
Enjoy!
- 1/2 C unsalted sweet cream butter, softened
- 1 8oz cream cheese, softened
- 4 C powder sugar
- 1 tsp ground cinnamon
- 1 piping bag with a round tip
- In a standing mixer, combine all ingredients together until smooth and stiff peaks.
- Scoop frosting into piping bag and pipe frosting onto cooled cookies.
If you are whipping these up for a party, try making some of our tasty mini pumpkin pies to serve your guests too!
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