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It’s that time of year again, where the season is changing and the everything pumpkin is lining the store’s shelves. Even before pumpkin spice was all the rage, my children looked forward to these scrumptious, homemade, super soft pumpkin cookies with delectable cream cheese frosting. Even now that they’re older, my daughter still requests that I make them and somehow get them to her in California.
These cookies are super easy and the recipe makes 5 dozen!!
Note: I double the frosting recipe so that I can pile it on!
Pumpkin Cookies
with Cream Cheese Frosting
Prep Time 30 min
Cook time 15 min per batch
Makes Aprox 5 Dozen
COOKIES
5 C Flour
3 C Sugar
6t Baking Powder
2 Eggs
2 1/2 C Pumpkin
1 t Salt
1 t Vanilla
5 to 6 t Pumpkin Pie Spice
1 1/2 t Baking Soda
1 C Oil
FROSTING
8 oz Cream Cheese
1/2 C Butter
1 t Vanilla
1 lb Powdered Sugar
Cookies: Combine Dry Ingredients EXCEPT FLOUR. In Mixer or in bow, mix Pumpkin, Oil, Eggs & Vanilla. Add Dry Mixture (except flour) and combine. Now add flour gradually until thoroughly mixed. Batter will be sticky.
Scoop using a medium sized dough scooper (if you want them uniform) onto an UN-GREASED cookie sheet. Here’s a link to a similar version of what I use to scoop. Amazon: Scooper Set
I also just started using parchment paper It keeps them from spreading too much and from sticking to keep your cookies tall and fluffy, so I highly suggest using it.
Bake 350 degrees for 15 minutes
Let cool on sheet for 5 minutes then transfer to wire rack. Cool completely before frosting.
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To make frosting:
Beat together cream cheese and butter. Add vanilla. Slowly add powdered sugar.
Note: A pound is approximately 3 1/2 Cups – if you like your frosting a little stiffer, you can add 4 cups.
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Frost and Serve – can sprinkle with a little pumpkin pie spice
*Cookies store well in a ziplock on the counter or in the freezer for up to 3 months. Refrigerate (or freeze) frosting and frost cookies before serving.
