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Pumpkin Cookies

My favorite recipe so far is pumpkin cookies. To make this gluten free, use a cup-for-cup blend and add an extra egg. 
Contributed by Nancy Jones
Course: Dessert
Keyword: cookies, pumpkin

Equipment

  • cookie sheet

Ingredients

  • 1 c butter (softened)
  • 1 c granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 egg
  • 1 tsp vanilla extract
  • 1 c canned pumpkin
  • 2 c all-purpose flour

Cream Cheese Frosting

  • ½ c unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 3 c powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside.
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. 
  • Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
  • Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.

Cream Cheese Frosting

  • In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla.
  • Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. 
  • Serve immediately or keep in an air tight container in the refrigerator for up to one week.