It’s FALL Y’ALL!! There’s something incredibly vibrant about the fall. The chill in the air, the hope of the holidays to come, the PUMPKINS!! I don’t know what it is about a pumpkin that can evoke a sense of all is well in the world for me. Haha, but really. So here’s a fluffy pumpkin cookie recipe I adapted from my friend Olivia’s recipe that I cannot quit. Here it is!
Pumpkin Cookie Recipe:
Oven Temp: 350°
Bake: 10-12 minutes
1 cup of butter (softened)
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
7.5 oz pumpkin
2 cups flour
In a large bowl, beat butter with an electric mixer until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, nutmeg, cinnamon, then beat until combined.
Add egg and vanilla, beat in pumpkin, add flour until combined.
Drop dough onto baking sheets. I use Silpat baking mats and I’m obsessed with them. They’re so great and make baking and clean up easier.
Let the cookies cool, then frost with icing.
1/4 cup of butter slightly softened
4 oz cream cheese softened
2 cups powdered sugar
1/2 teaspoon of vanilla
Beat all ingredients until soft and whipped. Then, frost cookies and sprinkle with cinnamon.
These cookies bring tears to your eyes…actually the tear in Ford’s eye is from us not allowing him to lick the frosting off of every single cookie we made for his teachers.
These smell AMAZING when they come out of the oven. I usually get around 30 cookies when I’m done, depending on how big my spoonful is. Or how much batter Kyle and Ford eat.