PUMPKIN COOKIES with CREAM CHEESE FROSTING
Fall is my favorite time of year, simply for the smells that come from the kitchen! Spicy, warm, sugary, comforting...all leave you feeling loved and cared for.
These cookies are super soft and rich. I added more spices than the original recipe, and topped them with simple cream cheese fluffiness.
I split some of them and made pumpkin whoopie pies with the filling-topping and those were a big hit, although not as gorgeous.
When I don't have a lot of time, spreading the dough into a 9x13 pan and baking into bars is quick and easy. Frost and sprinkle with spice - you're out the door to a potluck or party with a pan of homemade deliciousness bar none!
adapted from the Libby's recipe
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons Linda's Pumpkin Pie Spice
OR 1 teaspoon cinnamon and 1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pure pumpkin puree
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 teaspoon vanilla or maple extract
3 cups sweetened whipped cream
Preheat oven to 350 degrees.
In a small bowl combine the flour, baking powder, baking soda, spices, and salt. Set aside.
In a large bowl cream the butter, sugar, and brown sugar until fluffy. Beat in the pumpkin, egg, and vanilla. Beat in the flour mixture just until combined.
Drop by very rounded tablespoons onto a lightly greased cookie sheet and bake for 13-15 minutes, or until golden and set. Remove from sheet and allow to cool completely on a wire rack.
For the filling:
In a medium bowl whip the cream cheese and the extract until fluffy. Beat in the whipped cream, just until combined.
Either frost the cookies with the cream cheese mixture or split the cookies and fill. They must be refrigerated if frosted/filled. I kept the filling in the fridge and used it as needed.