I had some leftover pumpkin from the pumpkin tart that I made and thought that it would be good to make some pumpkin cookies to take to work. I found this recipe on the baker chick. The cookie has a nice spicy flavor and is topped with a cinnamon cream cheese frosting. I took it just one step further and added a candied pecan. These would be a good addition to the Thanksgiving dessert table.
Give these a try!
They are very simple!
I hope you like them as much as I did.
soft frosted pumpkin spice cookiesingredients
Makes 3 dozen
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.Bake for 15 to 20 minutes in the preheated oven.
4. Make frosting: cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.
5. When cookies are cooled- spread frosting on top with an offset spatula.
recipe adapted from: All Recipes
- 2-3/4 cups Diamond of California® Pecan Halves
- 2 tablespoons butter, softened, divided
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Place pecans in a shallow baking pan in a 250° oven for 10
- minutes or until warmed. Grease a 15-in. x 10-in. x 1-in. baking pan
- with 1 tablespoon butter; set aside.
- Grease the sides of a large heavy saucepan with remaining butter; add
- sugar, water, salt and cinnamon. Cook and stir over low heat until
- sugar is dissolved. Cook and stir over medium heat until mixture
- comes to a boil. Cover and cook for 2 minutes to dissolve sugar
- Cook, without stirring, until a candy thermometer reads 236°
- (soft-ball stage). Remove from the heat; add vanilla. Stir in warm
- pecans until evenly coated.
- Spread onto prepared baking pan. Bake at 250° for 30 minutes,
- stirring every 10 minutes. Spread on a waxed paper-lined baking
- sheet to cool. Yield: about 1 pound.
© Taste of Home 2012