Ingredients
Method
Cookies
- First thing you can do is preheat your oven to 350 degrees F and line your backing sheets with parchment paper so you don't burn the bottoms of your cookies.
- In a large bowl add all you dry ingredients together; flour, baking soda, baking powder, cinnamon, pumpkin spice and salt. Whisk together and set aside for later.
- In a mixer cream together butter and both sugars for a few minutes. Next add pumpkin, egg, and vanilla and mix until completely combined
- Lastly add in your dry ingredients that you set aside. I split the dry ingredients in 2 when adding to avoid flour flying everywhere once the mixture was turned on.
- Place large spoonfuls of the cookie dough onto your baking sheets. It should fit about 6 cookies at a time. Once the dough is on the cookie sheet form the dough into discs flattening slightly. The dough doesn't change shape much when baking so this step is a must.
- Bake for 9-12 minutes. If you aren't sure if the cookies have baked enough check the bottoms. They will start to brown slightly when done. Once done place on a cooling rack while you get the frosting ready.
Cream Cheese Frosting
- First up is to beat together the butter and cream cheese until light and fluffy. Depending on how high you have the speed this could take 2-5 minutes. Look for a lighter and fluffier consistency for completion.
- Next add the powdered sugar (in increments again), salt, the vanilla extract, cinnamon and nutmeg. Beat until combined and you have your desired texture for frosting.
- There should be enough frosting make for each cookie to have a lot. You can frost by using a piping bag or palette knife like i did.
Notes
Note 1: If like me you couldn't find any pumpkin spice you can use the following instead: 1/2 tsp cinnamon, 1/4 tsp ground ginger, , 1/4 tsp nutmeg, 1/8 tsp ground allspice, and 18 tsp ground cloves.
Note 2: Original recipe is here. I just put my own little spin on it. Be sure to check out more of Chelsea's recipes while you're there.