Pumpkin Cookies

baking chic November 19, 2012 3


Just stopping by to share a quick pumpkin cookie recipe with you. This cookie was super
easy and super mouthwatering, scrumdiddlyumptious!

Because I live next door to my Sister and Brother- in- law,
food goes quickly around here. Especially desserts.Or as we call them,
“sweets” I will get a text asking if I have any “sweets” around. Usually I
don’t but on occasion I do.
Lets just say these cookies barely made it to the
“neighbors” as my Honey -Man calls
them :)

I hope you give them and a try :)
I might just go and make me some again!!

PUMPKIN COOKIES
2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups (260 grams) light brown sugar
1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)
1 teaspoon pure vanilla extract
1 cup (215 grams) pumpkin puree

Cream Cheese Frosting:
4 ounces (115 grams) room temperature cream cheese, regular or low fat
2 tablespoons (30 grams) unsalted butter, room temperature
1/2 cup (60 grams) confectioners’ (powdered or icing) sugar
1/2 teaspoon pure vanilla extract

For Pumpkin Cookies: Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
Frosting:
Beat the cream cheese and butter until soft and creamy. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy and of spreading consistency.

3 Comments »

  1. Pam November 21, 2012 at 9:49 am - Reply

    So precious Marie. I wish I could text you right now, and the “neighbors” too and come over for a batch of those and a pot of tea… that would be my “Pumpkin Pie” for the year.

    Love you,

    Mom

  2. Amy November 21, 2012 at 8:41 pm - Reply

    Yum-yum! Those look so good…. I love to try anything pumpkin, so I got the recipe copied and when I have my next baking day, I’ll be making those. I hope you guys have a wonderful Thanksgiving!
    Many Blessings and love sent to you!!
    Amy

  3. Roxy November 23, 2012 at 4:33 pm - Reply

    Dearest Marie, Happy Thanksgiving!! May your whole week-end be filled with blessings. I also just love making breads and cookies, and now pancakes with pumpkin puree. But it is really so healthy and moist we need to use it all year. I have been so busy trying to get a blog family up and going. Trying to comment on blogs ect I have found it to be like making a new friend they don’t wanna play with me, like when I was Five..
    Your Mom’s blog looks amazing!
    And a Etsy Shop to boot!
    Lovely Lovely my dear…
    Hey I was wondering when your new post comes up on my blog list why there is not a picture with it?
    Maybe you and I should e-mail ha-ha I have so much to say!!! How are you doing?
    I miss my daughter and you girls so much!
    Call me sometime!
    Blessings, Roxy

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