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.

Basic Breakfast Biscuits

Breakfast for Dinner! It’s a requested meal in our home. Our oldest loves breakfast. Mostly he loves bacon and biscuits. Last night I decided to make some basic biscuits. To be honest, this is the first time I tried to make biscuits. There are lots of recipes out there but I experimented with this one. It was a winner last night complete with butter and cherry jam. (Trader Joe’s Cherry Preserves is a game changer!)

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Basic Breakfast Biscuits

1 stick of butter
2 cups all purpose flour
3 t baking powder
2 t sugar
½ t salt
¾ cup milk

Preheat your oven to 450 degrees. Add flour, baking powder, sugar, and salt into a mixing bowl. Mix all the ingredients together, and then add the stick of butter. Using a pastry blender, cut up the butter into the dry ingredients. Keep cutting the butter until you don’t have any pieces bigger than a small pea. Add in milk. Using a fork, stir the mixture until all of the dry ingredients are absorbed by the milk.  Don’t overdue the stirring.

Next, sprinkle some flour out on your counter. Put the dough on the floured surface.Then knead the dough. To knead, fold it in half, press it down, and turn the dough a quarter turn. Then fold again, press down and turn. Do this several times. I learned this is how the flaky layers are formed. When you’re done with the kneading, flatten the dough out with your hands into a thickness of about ½ inch. Using a biscuit cutter, cut the biscuits out of the dough. If your cutter is sticking to the dough, dip it in some flour in between each cutting.  Place the biscuits on a lined metal cookie sheet.Take the remaining dough, and form it into a ball, knead it a couple times, flatten it out, and cut more biscuits. Put the pan in the refrigerator for 10 minutes, before you put it in the oven.  After 10 minutes, take the pan out and put it in the oven.  Bake for 10-12 minutes or until a beautiful golden brown. Remove the pan from the oven, and immediately remove the biscuits from the pan. Immediately brush with melted butter.  Serve warm.

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We are loving this jar of goodness!