Pumpkin Spice Cookies with Cream Cheese Frosting

Holiday basket 2015
Holiday basket 2015

The holidays are almost here again and I can’t believe how fast this year has flown. I look back and can’t believe how incredibly busy and crazy it has been. No matter how crazy life gets, I take time out once a year to bake for my loved ones. This year I added this new cookie to the mix and it was a hit. Soft and airy, with a bit of sour and spice that melds together so well. Enjoy!


2/3 cup white sugar

2/3 cup brown sugar, packed

3/4 cup butter, softened

1 tsp vanilla

1/2 cup canned pumpkin

2 eggs

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt


1/2 cup butter, softened

4 oz. cream cheese, softened

2 cups powdered sugar

1 tsp vanilla
Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Place frosting in a ziploc bag with end snipped and pipe each cookie generously. Let frosting dry on cookies before packing away.


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