**So. I want to preface this post with a disclaimer: I used to be “pumpkin all the things!” back in the day, mostly because I grew up in the tradition of lots of pumpkin cookies and pumpkin cake every fall. It was a rare treat for us that we enjoyed a few times through the fall months and always looked forward to. I’ve passed this tradition on to our own family by baking pumpkin muffins and bread religiously through the fall months and a thanksgiving tradition of pumpkin swirl cheesecake. Because I will have no pumpkin pie.
I used to think that that was the only pumpkin dish I wouldn’t eat. But I’ve since been proven wrong with the arrival of the age of pumpkin everything.
So, in stubborn rebellion to the haters and commercializers, I present a very traditional pumpkin cookie recipe with cream cheese frosting. Because in my mind, this is what pumpkin is all about. And they’re easy, too. Have I mentioned that we’ve been eating them for breakfast all week?
Pumpkin Cookies with Cream Cheese Frosting
1 c. unsalted butter, softened
1-1/2 c. granulated sugar
1 tsp vanilla
1-15 oz can of pumpkin puree
3 c. all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat oven to 350 degrees. In a large bowl beat the butter until it’s creamy. Add the sugar and beat until lightly whipped. Add the eggs and mix until fluffy. Stir in the pumpkin puree and vanilla. Measure the flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl and gently mix on low until just blended.
Measure tablespoonfuls of dough onto greased cookies sheets. I flattened mine slightly in the middle, because they won’t spread out and flatten as they bake. Bake approximately 8-10 minutes, until the tops looks fluffy and lightly set, but still moist. Remove from the oven to a cooling wrack. When the cookies are fully cooled, finish with the frosting and a sprinkle of nutmeg.
Cream Cheese Frosting
1-8 oz. package of cream cheese, softened
1/4 c. unsalted butter
4 c. powdered sugar
1 tsp of vanilla
2 T. milk
Place the cream cheese and butter in a medium sized mixing bowl and beat together until fluffy. Add 1/2 of the powdered sugar and beat until fluffy. Then add the other half of the powdered sugar and beat again. Add the vanilla and finish with the milk. Whip until everything is together. Add to the top of the cooled cookies to finish, and sprinkle with a sprinkle of nutmeg.