Pumpkin spice is one of my holiday favorites. Everywhere you go this time of year, you see pumpkin spice-flavored everything. From M&Ms and cupcakes, to Oreos and lattes, pumpkin spice is absolutely everywhere. These cookies are perfect for the upcoming fall and winter months – they are soft pillows of goodness. The smell of sweet cinnamon will fill your kitchen when you bake these, and no one will be able to resist these sweet treats. This is not your normal cookie dough, as these cookies are almost cake-like (why I call them pillows!). It is a simple recipe, promise. I hope you enjoy these spicy cookies as much as I do.
Ingredients
2 cups butter, softened (2 sticks unsalted and 2 sticks salted)
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
3 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
Cream Cheese Frosting
½ cup butter, softened
1 (8oz) package plain cream cheese, softened
2.5-3 cups powdered sugar
2 teaspoons vanilla
ground cinnamon sprinkled on top
Directions
Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, cinnamon, and nutmeg. Beat until combined, and don’t forget to scrape the sides! Add eggs and vanilla extract. Beat in pumpkin and add flour slowly. If you add the flour too fast your cookies will be tough.
Drop dough by heaping teaspoons on parchment paper. Bake for 10-13 minutes, or until tops are set. Let the cookies cool completely before you frost with the cream cheese icing.
For the frosting, beat butter and cream cheese together. Add the vanilla extract, and add in the powdered sugar to taste. If you like it sweeter, just add a bit more. I dust cinnamon on top to make it pretty.
Enjoy – and stay spicy.