Here is a Pumpkin Cookie recipe that I’m pretty much in love with.
This delicious guy is not crispy or cake-like, but something in-between. It’s moist and soft, yet it doesn’t fall apart when you take a bite.
My kids loved this recipe and I’m betting your’s will too – and your extended family, and your neighbors and your church family. Well, just about anyone!
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1/2 cup butter (1 stick), softened
* 1 can pumpkin pie filling
* 2 eggs
* 1 teaspoon vanilla extract
Cream Cheese Frosting
* 1 1/2 pkg cream cheese – softened
* 6 tbs butter – softened
* 1 cup confectioners sugar
* 1 tsp vanilla extract
* dash of milk to thin if needed
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
Gradually beat in flour mixture.
Drop by rounded tablespoons onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Add a dash of milk if needed to thin to desired consistency.
Ice with Cream Cheese Frosting or leave plain.
Don’t these Pumpkin Cookies just make your mouth water?! Enjoy for Thanksgiving, your next Fall gathering or just with your coffee in the morning. They just scream “Autumn is here!”
I promise you’re gonna love them!