These cookies are some of the most delicious cookies I've baked in quite some time. They are so moist and incredibly soft- almost more like little cakes than cookies. They don't spread much during cooking, and stay like fluffy little pillows and taste of pumpkin pie! The cream cheese frosting sends these over the top- I can hardly keep myself from gobbling these all up. Are you ready to try these delicious cookies out for yourself? Here's what you'll need.
1 cup canned pumpkin
1 tsp vanilla
1 cup softened butter
1/2 cup white sugar
1/2 cup packed brown sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
2 teaspoons cinnamon
(I just barely tweaked anything from this awesome recipe)
Begin by heating your oven to 350 F. Get a cookie sheet out- but don't grease it! There's no need.
In a large bowl, cream your butter and sugars together until they are light in color and fluffy.
Add your egg, pumpkin and vanilla and blend together completely.
In a medium size bowl, whisk together your flour, baking soda, baking powder, cinnamon and salt until well combined.
Slowly add the flour mixture to your butter and sugar mixture and stir until well mixed.
Drop by tablespoons full on your cookie sheet, 2 inches apart. Bake for 10-12 minutes or until the edges of your cookie are golden.
These cookies are delicious as is, but they are even better topped with a cinnamon cream cheese frosting! Try it out!
Cinnamon Cream Cheese Frosting
3 oz softened cream cheese
1/4 softened butter
1 and 1/2 cup powdered sugar
1 tsp vanilla
1 tsp cinnamon
Stir all ingredients together until they are totally combined- and then ice your fabulous pumpkin cookies! ENJOY :D