Frosted Cream Cheese Pumpkin Cookies

It’s officially FALL!!  Time to stock up on all things pumpkin.  I have been waiting patiently to share this recipe with you.  It has easily stolen the hearts of my boys.  There is something about the soft pumpkin cookie and cream cheese frosting on top that makes FALL MAGIC.  Your house will smell amazing while you are baking.  If you play “Autumn in New York” by Billie Holiday while baking your kitchen will become a dance floor.  I promise this will become a Fall favorite.

Keep Singing and Dancing,
Amanda  

Frosted Cream Cheese Pumpkin Cookies

2 1/2 cups all-purpose flour
1 t baking powder
1 t baking soda
1 T pumpkin pie spice, plus extra for sprinkling
1/2 t Kosher salt
1/2 cup (1 stick) butter, softened
1 cup granulated white sugar
1/2 cup light brown sugar
1 1/4 cups canned pumpkin 
1 egg
1 t Mexican vanilla

Cream Cheese Frosting
8 ounces (1 brick)cream cheese, room temperature
3 T butter, room temperature
1 t Mexican vanilla extract
2 cups powdered sugar

Preheat the oven to 350°F.  Line your baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.  Set aside.

With a mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy.  Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined.  Fold in the dry ingredients until just combined.

Using a cookie dough scoop, make a heaping tablespoon of dough.  Drop scoop on prepared cookie sheet by heaping tablespoonfuls.  

Bake for 15 or until the cookies are cooked through and bounce back slightly if you touch them.  Transfer cookies to a wire rack to cool until they reach room temperature.  Then frost with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice.  

Please read: Cookies are ready to serve.  Otherwise, refrigerate in a sealed container for up to 3 days.  In my family’s opinion, the cookies don’t taste the best right out of the refrigerator.  So plan ahead before your event.  Take cookies out of the refrigerator about 1 hour before your event.  

To Make Cream Cheese Frosting:
With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth.  Gradually add in the powdered sugar until it is all combined and the frosting is smooth.  If frosting is too thick, add in a tablespoon or two of milk until it reaches your desired consistency.  If your frosting is too thin, add in more powdered sugar until it reaches your desired consistency.

You know I LOVE Trader Joe’s. I used Trader Joe’s Organic Pumpkin and Pumpkin Pie Spice.

Pumpkins, Pumpkins Every Where

We are right on the edge.  Pumpkins are every where.  We are carving them, decorating them, cooking them, and drinking them if you have an addiction to PSL like I do.  There are several items that scream “Fall is here and I’m wearing my favorite boots and sweaters every day.”

Wanted to share a few of my favorite pumpkin creations.  All of these goodies are perfect to surprise neighbors or coworkers.  Enjoy the cool air and the wonderful smells of fall.
-Amanda

IMG_5857

Just Stop It- Pumpkin Oat Filled  Chocolate Chip Cookies

photo-100
Toffee Pumpkin Cookies

photo-85
Pumpkin Pie

IMG_2712
Pumpkin Bread

Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

Fall is here! There is something about the change of seasons that makes me want to bake. It’s like a little celebration for Fall. “Welcome! We are so glad you are here.” Last year I made a Toffee Pumpkin Cookie and a different Pumpkin Chocolate Chip Oatmeal Cookie that we all enjoyed. I wanted to try something a little different this time. These little Fall babies are full of autumn spice and happiness. We are on our 2nd batch in week two of Fall. Enjoy the changing leaves, pumpkin everything, and cooler weather. Life is worth singing and dancing about! Looking Forward!- Amanda

IMG_5857

Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 t salt
1/4 t ground ginger
1 3/4 t ground cinnamon
1/4 t ground nutmeg
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg, beaten
1 t vanilla
1 1/4 cups canned pumpkin puree
2 cups semi-sweet chocolate chips
1 cup pecans, finely chopped

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In the bowl of an electric stand mixer, whip together butter, brown sugar and granulated sugar until creamy. Add in egg then blend in vanilla, and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Add in chocolate chips and pecans. Let cookie dough set for 10 minutes.
Scoop dough out 2 Tbsp at a time and drop onto baking sheets lined with parchment paper, spacing cookies 2-inches apart. Bake for 10 minutes. You do not want to over bake. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 5 dozen.