Remember how we’re in the middle of Pumpkin Shortage 2015? If you haven’t bought your canned pumpkin yet, I recommend you do! I bought mine about a month ago, and well, I’ve been working hard to bring your recipes to help get rid of it!
These Pumpkin Spice Cookies have a melt-in-your-mouth quality similar to those soft sugary cookies you can buy at the grocery store. Actually, the cake-y texture reminds me of the Pumpkin Spice cookies from DeLuscious Cookies + Milk. I worked there for a few years managing the office, doing social media marketing and photographing cookies! I’m pretty much a pro at making cookies look their best on camera, but know that I have no idea how the bakery makes the cookies. It’s safe to say that when I was there I had a hand in every part of the business except for the baking part (ironic, I know).
The frosting on top is a cream cheese buttercream. I’m not typically one for cream cheese, but this is mild enough and I think it compliments the cookie well. The cookies also keep for a while. I had them under glass on my kitchen table for the better part of a week, and they were just as fresh as the day I made them.
Want to make these for your Halloween/Thanksgiving/Chanukah/Christmas party? Pin this pic!
Recipe adapted from The Girl Who Ate Everything.
- Cream Cheese Frosting:
- For the cookies:
- Preheat oven to 350 degrees F.
- In a large bowl, beat 1 cup of butter with an electric mixer on medium speed until light and fluffy.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until combined, scraping bowl occasionally.
- Add egg and 1 teaspoons vanilla. Beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Place dough in refrigerator for at least 30 minutes.
- Drop dough by the tablespoon onto parchment lined sheets.
- Bake in the preheated oven for 12 - 15 minutes or until tops are set.
- Transfer cookies to a wire rack; let cool.
- For the frosting:
- Beat all of the ingredients until soft and whipped.
- Frost cooled cookies and sprinkle with cinnamon.