PUMPKIN SPICE COOKIES WITH CINNAMON CREAM CHEESE FROSTING

These Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting are cookies from Nancy and my childhood. They are made with love from our mom’s decades old recipe and taste like a bite of the Holidays. Cake-y and pumpkin-y with a smear of sweet cream cheese frosting these are a great cookie to make for Thanksgiving, Christmas or especially a Christmas Cookie Exchange.

In a mixer cream the butter and sugar until light and fluffy. Add eggs and pumpkin and mix well. Sift flour, baking powder, salt and spices together and fold into cookie batter. Mix until well blended. At this point you can add the nuts if you like. We did not.

Drop a spoonful of the cookie batter onto a cookie sheet. Bake in a 350 degree oven for approximately 15 minutes.

Here are the Pumpkin Spice Cookies straight out of the oven. Super cake-y and pumpkin-y. Mmmm … mmm … good. Allow the cookies to completely cool. This recipe made 3 dozen cookies.

INGREDIENTS:

Pumpkin Spice Cookies:
1/2 Cup Butter (Sweet Cream Salted)
1 Cup Sugar
2 Eggs
1 Cup Canned Pumpkin
2 Cups Flour
4 tsp. Baking Powder
1 tsp. Salt
2 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
1 Cup Chopped Walnuts or Pecans (optional)
Cookie Sheets
Parchment Paper
Cinnamon Cream Cheese Frosting:
1/2 Cup Butter (Sweet Cream Salted)
8 oz. block of Cream Cheese
3 tsp. Vanilla
4 cups Powdered Sugar
1 tsp. Cinnamon

DIRECTIONS:

Pumpkin Spice Cookies:
In a mixer cream the butter and sugar until light and fluffy.
Add eggs and pumpkin and mix well.
Sift flour, baking powder, salt and spices together and fold into cookie batter.
Mix until well blended.
Drop a spoonful of the cookie batter onto a cookie sheet.
Bake in a 350 degree oven for approximately 15 minutes.
Allow to cool.
Frost with Cinnamon Cream Cheese Frosting
Cinnamon Cream Cheese Frosting:
Beat cream cheese, butter and vanilla in a mixer until blended.
Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
Finally, add cinnamon.