Frosted Pumpkin Spice Cookies

 

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 cookies

ingredients
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 egg
1 teaspoon vanilla extract

frosting:
1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon

directions
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

 

candied pecans

Ingredients

• 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

Directions

• 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
• crystals.
• 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