My Cookie Apology

Y’all. As an apology for my lack of blogging lately, I want to offer a cookie recipe I found on Two Sisters Crafting that is divine. You need these cookies as much as I need to blog more often (and that’s a lot).

Meet your new favorite fall dessert: Pumpkin spice cookies with cinnamon cream cheese frosting.

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This recipe is quick, easy, simple and so worth cleaning two cookie sheets and the mixer twice (you know you consider that when you look at recipes…). So, let’s just get to it.

Ingredients:

  • 1/2 cup butter (sweet cream salted)
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 2 cups flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 cup chopped walnuts or pecans (optional)
  • Cookie sheets
  • Parchment paper
  • 1/2 cup butter (sweet cream salted)
  • 8 oz. block of cream cheese
  • 3 tsp. vanilla
  • 4 cups powdered sugar
  • 1 tsp. cinnamon

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Instructions:
  1. In a mixer cream the butter and sugar until light and fluffy.
  2. Add eggs and pumpkin and mix well.
  3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
  4. Mix until well blended.
  5. Drop a spoonful of the cookie batter onto a cookie sheet. [I used this cookie scoop and it was magical and kept my fingers pumpkin free.] 
  6. Bake at 350 degrees for approximately 15 minutes.
  7. Let the cookies cool.
  8. Frost with cinnamon cream cheese frosting.

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For the frosting:
  1. Beat cream cheese, butter and vanilla in a mixer until blended. [I would advise using 2 tsp of vanilla to begin with and add additional 1 tsp to taste). 
  2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
  3. Finally, add cinnamon.

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xoxo,
Jules

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2 thoughts on “My Cookie Apology

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