Pumpkin spice cookies with cream cheese frosting

There’s no denying it now. Though I tried to hold on to summer for as long as possible, autumn is definitely upon us. And that’s ok, because each new season is a new challenge for me. Once I get comfortable with one set of flavors and a style of cooking, the weather changes and I’m forced to switch it up.

I’m especially excited for fall, because that seems to be the favorite season of food bloggers. And so, to ring in the changing of the leaves and the grill being put away, I decided to make a recipe from one of my favorite blogs, Gimme Some Oven. There are a lot of ingredients, but don’t let that stop you because it’s an easy recipe and the result is worth it!

You will need:

• 2 1/2 cups all-purpose flour
• 1 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 stick (1/2 cup) butter, softened
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 1/4 cup canned pumpkin puree (she recommended using Libby’s, so I do too!)
• 1 egg
• 1 teaspoon vanilla extract
• 4 oz. cream cheese 
• 3/4 cup powdered sugar

*I liberally added more spices to the mixture, so my cookies were especially flavorful!

Start by preheating your oven to 350°.

In a medium bowl, mix together all the dry ingredients, minus the sugars (flour, baking powder, baking soda, spices and salt), and set aside.

In a large bowl, cream together the butter,  brown sugar and white sugar. Add the egg, vanilla and pumpkin puree and continue mixing until creamy. Stir in the dry ingredients.

Spoon onto a cookie sheet and flatten slightly. Bake for 15-20 minutes.

While the cookies are cooling, combine powdered sugar and cream cheese until it reaches frosting consistency (I threw in a pinch of nutmeg to spice it up). Spoon the frosting into a pastry bag and drizzle over the cookies. Alternatively, you could just spread the frosting with a knife.

These are so gooey and perfect for fall. The spices remind you of thanksgiving pumpkin pie, and the orange color just can’t be beat! I’ve read that using generic pumpkin puree makes them less orange in color, so stick with Libby’s if you want them bright and fun! 

Enjoy, and happy autumn!

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