Sunday, November 15, 2015

soft pumpkin cookies with cream cheese frosting

I'm a chewy cookie sort of gal.
Not crispy, not dense, and not cakey.
I saw this recipe and was like meh.
But I didn't realize how soft and tender the crumb would be.
Almost like a pumpkin bread, in cookie form but not cakey at all.
Just sturdy enough for the frosting.
And the cream cheese frosting puts it over the top.
Might be my new seasonal fav! Enjoy!

Soft Pumpkin Cookies with Cream Cheese Frosting
From The Girl Who Ate Everything
I halved this and it made about 2 dozen cookies!
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
Cream Cheese Frosting:
1/2 cup butter, slightly softened
1 (8-oz) package cream cheese, softened
1 lb powdered sugar (about 3 3/4 cups)
1 teaspoon vanilla
ground cinnamon sprinkled on top (optional)

Preheat oven to 350*. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon. Enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...