Pumpkin Cream Cookies
I know you are all ready for the absolute BEST pumpkin cookie. Truthfully these little gems are subtly crisp on the outside and fluffy on the inside. My family refers to them as ‘cake cookies’ but they are a true cookie and worth a try if you love pumpkin. Fall is my most favorite time of year. I’d eat most anything pumpkin flavored and since October 1st I’ve baked my Pumpkin Cream Cookies at least four times. Sure I’ve shared most of them. Though I’ve eaten my fair share. Just look at them!
This recipe is simple. A pumpkin loving crowd pleaser! Give it a go and let me know if you love them as much as I do!
Pumpkin Cream Cookies
Ingredients
Cookies
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tbs pumpkin pie spice
1/2 tsp salt
1 stick or 1/2 cup softened unsalted butter
1 cup white sugar
1/2 cup brown sugar
1 1/4 cup pumpkin puree
1 egg
1 tsp vanilla
Cream Cheese Frosting
8 ounce whipped cream cheese
3 tbs unsalted softened butter
1 tsp vanilla extract
2 cups powdered sugar
Directions
*This recipe makes about 30 cookies using the 2oz scoop
Step 1: Prep your ingredients and be sure to use room temperature butter and eggs. Doing so will make your cookie dough smooth in texture. You’ll also want to use room temperature cream cheese to achieve the smoothest frosting!
Step 2: In a stand mixer or with a hand mixer, cream together your butter and both sugars until they come together. About one minute. While those cream together, sift your dry ingredients together and set aside.
Step 3: Add in your pumpkin puree, egg, and vanilla into your creamed butter and sugar mixture. Mix this until well combined.
Step 4: Slowly add in your dry ingredients. You’ll want to add the dry ingredients fairly slow to ensure it all gets mixed in. Once your last bit of dry ingredients are added, stop mixing just as it all comes together. You want to avoid over mixing once you add in the flour, other wise you risk creating a tough cookie vs a fluffy one.
Step 5: You’ll now want to scoop each cookie and I LOVE using THIS 2 ounce scoop. I use it for all my cookies to ensure a hearty size ;) The key here is to scoop all your cookies onto a piece of parchment paper and then chill them in the refrigerator for at least an hour or until firm to the touch. Another tip, I like to use a thin cutting board underneath the parchment paper. So when I transfer my cookie dough into the refrigerator they are supported. You must chill your cookie dough before baking so the batter doesn’t melt away in the hot oven.
Step 6: Once your cookie dough has fully chilled. Preheat your oven to 350. Line a baking sheet with a silicone baking mat or parchment paper.
Step 7: Line your cookie dough on the baking sheet about an inch apart from each other. Bake for about 12-14 minutes or until the edges are just beginning to turn golden brown.
Step 8: While your cookies bake whip together the cream cheese frosting. In a stand mixer or with a hand held mixer whip together the cream cheese, butter and vanilla until smooth. Slowly add in your powdered sugar and whip until your achieve a thick frosting texture. This frosting is beyond delicious. You can use this frosting recipe for cakes, cupcakes and whatever else calls for fluffy, tangy, sweet frosting! Once your frosting is done, set aside.
Step 9: As your cookies finish baking, let them cool completely on a baking rack before frosting them.
Step 10: Frost your cooled cookies and sprinkle a little pumpkin pie spice or cinnamon on top! Enjoy!