Hello my beautiful new love.
Pumpkin cookies with cream cheese frosting.....what more could a girl ask for. Well, there is lots, but for today I will settle for the cookies.
My friend Jewel posted this link to this recipe on another friend's facebook page and being that we are all connected (not that I am a snoop) I had to check it out & I am so glad I did. These little babies are just right for the fall season.
Pumpkin cookies with cream cheese frosting.....what more could a girl ask for. Well, there is lots, but for today I will settle for the cookies.
My friend Jewel posted this link to this recipe on another friend's facebook page and being that we are all connected (not that I am a snoop) I had to check it out & I am so glad I did. These little babies are just right for the fall season.
Now for the lady I met at the zoo in San Antonio - I really thought there was less butter in these bad boys. In fact, I really think I only put one stick of butter in the cookies the first time I made them. I'm going to try it again with only 1 stick. The first time I made these they were more cake like than than the second time I made them. Hummm.......
1 cup (2 sticks) softened butter
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
3 cups flour
2tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cloves
Heat oven to 350 degrees. Spray cookie sheet with nonstick spray.
Using mixer, beat butter & sugars till light and fluffy, then add eggs one at a time. Mix in the vanilla and pumpkin.
In a large bowl combine flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter.
Using a medium cookie scoop (about 1 tablespoon size) drop onto cookie sheet. Bake for 12-15 minutes. Let cool completely.
Cream Cheese Frosting
6 oz cream cheese softened
4 tbl butter
1 tsp vanilla
1 1/2 cups powdered sugar
1/2 tsp cinnamon
Using mixer beat cream cheese and butter till smooth. Add vanilla, then slowly add powdered sugar and cinnamon. Mix till smooth. Frost cookies ~ any leftover frosting, eat it.
1 cup (2 sticks) softened butter
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
3 cups flour
2tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cloves
Heat oven to 350 degrees. Spray cookie sheet with nonstick spray.
Using mixer, beat butter & sugars till light and fluffy, then add eggs one at a time. Mix in the vanilla and pumpkin.
In a large bowl combine flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter.
Using a medium cookie scoop (about 1 tablespoon size) drop onto cookie sheet. Bake for 12-15 minutes. Let cool completely.
Cream Cheese Frosting
6 oz cream cheese softened
4 tbl butter
1 tsp vanilla
1 1/2 cups powdered sugar
1/2 tsp cinnamon
Using mixer beat cream cheese and butter till smooth. Add vanilla, then slowly add powdered sugar and cinnamon. Mix till smooth. Frost cookies ~ any leftover frosting, eat it.
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