These pumpkin spice cookies were the first thing I ever baked from scratch that were so good, it actually looked like I knew what I was doing. These puppies sell out like hot cakes whenever I make them.
I figured since Starbucks is bringing out the red cups, it was time for me to bust out the pumpkin! These cookies are my absolute favorite to bake and not to toot my own horn, but just oh so GOOD!
Getting all set up
Mix together flour, baking soda, baking powder, cinnamon, nutmeg, clove and salt in bowl.
Set aside.
Cream together butter and sugar.
Add in egg and pumpkin.
Mix until creamy.
Add dry ingredients.
Finished dough.
Place in tablespoon sized balls onto baking sheet.
Bake for 15-20 minutes.
Let cool.
Frosting.
Cream together butter and cream cheese.
Add vanilla and cinnamon.
Finished deliciousness!
My Modified Recipe:
Frosted Pumpkin Spice Cookies
Ingredients:
2 1/2 cups all-purpose flour1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
-Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
-In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.
-Drop on cookie sheet by tablespoonfuls; flatten slightly.
-Bake for 15 to 20 minutes in the preheated oven.
Frosting:
1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
-Cream butter and cream cheese together.
-Slowly add powdered sugar and mix with an electric mixer until thick and creamy.
-Add vanilla and cinnamon.
-When cookies are cooled- spread frosting on top with an offset spatula.
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