Well, I actually don't have a pumpkin spice latte in my hand...but wouldn't it be perfect if I did?
And to be quite frank, it was 90 degrees in Dallas last week, but I am pretending that didn't happen. My holiday spirit is here and it will NOT be ignored.
Anyway.
Fall is here, and I am my happiest self. Living in Texas (obviously) doesn't grant me too many opportunities to experience cold weather, so I have to embrace it when I can.
And boy am I embracing it.
When I told my bestie Sierra that I was starting Batter in the Bowl she reacted with an immediate, "DO YOU TAKE REQUESTS?!" And followed up by asking if I could make her some soft pumpkin cookies.
So here you go, Sierra. These pumpkin cookies are for you!
Aren't they just soooo dreamy?
The cookie part is melt-in-your-mouth good and the sweetness of the frosting pulls everything together into one big fall explosion.
The best part? They're super easy to make. I had one day last week to get all of my errands done (including making these cookies) and I severely underestimated the time it would take me to complete them. I ended up back home around 8:30pm, starving, and ready to be DONE with chores.
Since I had already prepped my ingredients, I begrudgingly set to work. They were done before I knew it.
They're seriously so good, y'all. I made a few adjustments on the cream cheese frosting by cutting some of the powdered sugar and adding in cinnamon. You could also add a few teaspoons of honey to make a honey cinnamon cream cheese frosting.
So now I'm dreaming of all things autumn. I absolutely cannot wait for this season of family and food!
Frosted Melt In Your Mouth Pumpkin Cookies
Super soft pumpkin cookies with a cinnamon cream cheese frosting. Perfect for sharing...or keeping for yourself!
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Instructions
1. Preheat oven to 350 degrees. Prep cookie sheets by lining with parchment paper and set aside.
2. In a large mixing bowl, beat 1 cup of butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly, beat in flour.
3. Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
4. To make frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar, vanilla, and cinnamon. Beat until smooth and creamy. Frost cooled cookies.
2. In a large mixing bowl, beat 1 cup of butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly, beat in flour.
3. Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
4. To make frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar, vanilla, and cinnamon. Beat until smooth and creamy. Frost cooled cookies.
Details
Prep time: Cook time: Total time: Yield: 2 dozen cookies
Do you have any fun fall traditions that you're looking forward to?
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