There are those who prefer not to bake, those who will bake if given a purpose, and those who cannot separate themselves from their ovens. I fall somewhere in the middle as a seasonal baker. If there is new weather or a holiday approaching, count me in! Therefore, with this cool rainy weather and the official start of fall occurring this weekend, an afternoon of baking seemed only necessary. My best friend and I decided fall deserved a warm welcome through a batch of pumpkin cookies. Nothing can commence the fall festivities and mindset as these sweet soft treats toppled with sugary cream cheese frosting. Let the baking begin!
Pumpkin Cookies:
1/4 C Butter
1/4 C Shortening
1 C sugar
1 tsp vanilla
1.5 C flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1 C canned pumpkin
Cream Cheese Frosting:
1 package of cream cheese
¼ cup butter
1 cup powdered sugar
1 tsp vanilla
This is such a simple recipe because you can combine everything into one bowl (less clean up time!). Simply mix all cookie ingredients and beat until creamy, thick, and smooth. Test the batter to make sure it tastes ok!
Drop spoonful’s of the batter onto a greased cookie sheet and bake at 375 for 12 minutes.
Let the cookies cool while making the frosting. Once again, combine all ingredients and beat until creamy
After the cookies are at room temperature ice with the cream cheese frosting. I suggest using lots of frosting for optimal results.
Finally, ease into a large comfortable chair decorated with a fuzzy afghan, relish the smell of cinnamon, pumpkin, and nutmeg as it wafts through the house, listen to the pitter patter of cool rain quenching the chilly outdoors, inhale deeply, and take a precious bite of your beautifully iced pumpkin cookie.