Pumpkin Cookies with Cinnamon Cream Cheese Frosting

9 Oct

Pumpkin Cookies

I love fall, and once I have my first Starbucks Pumpkin Spice Latte of the season, I become pumpkin obsessed.  No, I really have a problem.  I just bought a Yankee Candle brand Spiced Pumpkin reed diffuser for my living room, so the heavenly aroma of pumpkin and cinnamon slap you in the face when you walk in the front door.  These cookies recreate that scent in the kitchen.  The only problem with these cookies is they are really more like tiny little cakes than cookies.  But they are delicious, nonetheless.  Other than this cookie, and the sugar cookies with frosting from the grocery store, I usually like my cookies nice and crisp!

I adapted this recipe to suit my personal taste.  These cookies are moist and cakey, and the cream cheese frosting is your basic recipe with the added bonus of cinnamon.  I’ve seen (and drooled over) a pre-packaged version of these cookies in the grocery store, but I wasn’t drooling over the price.  This recipe makes more than double the amount of those cookies, for about half the price.  I love a bargain!  I could use the extra money I saved for a gym membership… but naaaahhhhhhh.

Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Ingredients:

  • 1 cup butter (2 sticks!)
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 cup of pure pumpkin (15 oz)
  • 2 cups of flour
  • 1 teaspoon pumpkin spice
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • A pinch of salt makes all the difference

Frosting:

  • 1 eight ounce package of cream cheese
  • 1 stick of butter (room temp)
  • 2 cups sifted powdered sugar (add more for a stiffer icing)
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon

Method:

Cream together the sugar and butter.  Add the egg and pumpkin; mix well.

Sift flour, baking powder, baking soda, and salt.  Add dry ingredients in batches to the pumpkin mixture and mix well.

Drop teaspoon sized cookie dough balls onto ungreased baking sheets. Bake at 350 degrees for about 9 to 10 minutes.

While the cookies are cooling, prepare the cream cheese frosting.

Mix the cream cheese and butter in your stand mixer until they’re incorporated.  Add the vanilla and mix well.  In the mixer, add the powdered sugar one cup at a time.  Then, add your cinnamon, mix well. Viola!  Cinnamon-Cream Cheese deliciousness!

Frost cooled cookies and ENJOY!

Also… I thought you might enjoy a picture of my cat trying to get in on some milk and cookies while I was taking the pictures.

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8 Responses to “Pumpkin Cookies with Cinnamon Cream Cheese Frosting”

  1. ShawnsPlate October 12, 2010 at 6:10 pm #

    Cinnamon in the frosting?! TRIPLE YUM!!!

    • bluemixer October 12, 2010 at 7:42 pm #

      Yay! You’re the first comment on my blog, ever! :D Thanks for stopping by.

  2. Jen October 13, 2010 at 2:20 pm #

    This is great! You should try and get a cooking show. I’m in love with your blog.

    • bluemixer October 13, 2010 at 4:25 pm #

      Thanks Jen! That means a lot. A cooking show… hrmmm… I think I’d be a mix between Paula Deen and Anthony Bourdain.. the world isn’t ready for that! LOL

  3. naomi October 13, 2010 at 6:45 pm #

    All I needed to read was “it’s a little more cakey”. I LOVE cake combine it with my love for pumpkin in a little cookie sizes and these will be gone in a matter of a day.

    They look delish and I can’t wait to try it.

  4. Jeffri :) October 20, 2010 at 12:48 pm #

    You make me hungry the way you describe everything…We (and when I say we, we both know really it’s you) should make these around christmas!

  5. bluemixer October 20, 2010 at 1:14 pm #

    Yay! Jeffri! I’m glad you found my blog. I can’t wait for Christmas time… we have to have a cookie-making party.

  6. Sana Johnson-Quijada MD October 21, 2010 at 3:28 pm #

    having fun thumbing through your blog! u r too funny. thanks for the smiles and yummy thoughts! keep on!

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