As you can probably tell by now, I love pumpkin desserts. The combination of pumpkin puree, cinnamon, nutmeg, and cloves is simply scrumptious. Even though this is an autumn/holiday season cookie, they are so delicious that I had to make them this summer.
Ingredients:
- Cookie Batter
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- Cream Cheese Frosting
- 1 stick (1/2 cup) butter, softened
- 3 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Begin by preheating the oven to 350 degrees. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl and set aside.
In a medium bowl, cream together the butter and sugar. Add the pumpkin puree, egg, and vanilla extract until creamy. Mix in the the dry ingredients. Once everything is combined, drop the batter by tablespoonfuls onto a cookie sheet lined with parchment paper; flatten slightly.
Bake for 15-20 minutes until lightly golden yet soft. As the cookies are cooling, cream together the cream cheese frosting ingredients, until you have a creamy consistency. Spread onto the cooled cookies and serve!
