Is there anything better than baking on the weekend in the Fall? Luckily this past week I was given a good excuse as my husband’s coworkers were throwing a pot luck baby shower, and he offered to bring some Pumpkin Spice Cookies. I was happy to bake up some homemade cookies for the event and set the mood by lighting a Sweater Weather candle and putting on my Fall Spotify playlist. Just one note here before I continue, this is by no means my own original recipe. I got this recipe from online years ago and loved it so much that I bake these cookies every year and wanted to share the recipe with you too. I am going to list the recipe first and then how I assemble the cookies below.
Pumpkin Spice Cookie Recipe
Ingredients For Cookie Dough
2 Cups Flour
1 Cup Butter
1 Cup Sugar
1 Cup Pumpkin
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Vanilla Extract
1/2 Tsp Nutmeg
1/2 Tsp Salt
Ingredients For Frosting
3-4 Cups Powdered Sugar
8 oz. Cream Cheese
1/2 Cup Butter
1 Tsp Vanilla Extract
-Preheat the oven to 350 degrees.
-In a standup mixer or by hand, mix the butter, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
-Add the egg, vanilla and pumpkin and mix it in together with the dough.
-Lastly, start to add the flour 1/2 cup at a time to incorporate it all together.
-Line a baking sheet with parchment paper and drop spoonful’s of dough on the sheet.
-Bake for 12 minutes.
-Let the cookies cool to room temperature and then use a small spoon or silicone spatula to ice the cookies delicately (the cookies are and should be soft).
-Sprinkle with a little bit of cinnamon on top for a pretty look.
Instructions for the Frosting:
Mix the cream cheese and butter together until smooth. Then add the vanilla and sift in the powdered sugar and mix a 1/2 cup at a time. Use 3 cups if you would like a little less sweet of a frosting and the full 4 if you would like it sweeter. The cookies themselves are mildly sweet, so make sure to use at least 3 cups of sugar.
This is one of those recipes that takes time and love of the craft to accomplish. I don’t have a standup mixer, so I mix the dough and the icing by hand. The finished product is so pretty and tasty and everyone always raves about how good these cookies are.
After I set my oven to preheat at 350 degrees, I start putting my dough together and mixing as much as I can. I won’t lie and say that mixing it by hand is easy, but it is worth it and makes me appreciate the process so much more.
These cookies will also bake up to a pretty big size, so make sure to drop just a spoonful of dough at a time so that you don’t end up with little cake size cookies (which I have done several times before). As you’ll see below, what started out as a little ball of dough really expanded into a bigger cookie.
After baking I let the cookies cool to room temperature. While they are cooling I go ahead and start working on the icing. I start out by adding the butter, cream cheese and vanilla and mixing it by hand to incorporate it as much as possible.
After I mix the butter/cream cheese/vanilla, I start to sift in powdered sugar at 1/2 cup at a time. Depending on how sweet you want the icing, you could use 3-4 cups. The cookies themselves aren’t super sweet, so use at least 3 cups.
Once you get you’re icing all set, you’re ready to ice the cookies! Do this very delicately because the cookies are (and should be) very soft. I use a little silicone spatula and put icing on the cookies and then swirl it around the icing to make a pretty design.
And lastly, I sprinkle a little cinnamon on top to first add a little more flavoring and then lastly, to look pretty and festive.
And even though I made these cookies for my husband’s potluck doesn’t mean that I didn’t make a few extra to enjoy myself with a cup of coffee while watching The Great British Baking Show on Netflix.