By Charlotte Vierling, Contributing Writer ’20
After a recommendation from a friend, I realized that I just had to try these seemingly scrumptious cookies. They are soft, cinnamony, and perfect for the fall season. The cream cheese frosting could be substituted for standard buttercream, but following the recipe is suggested for the best flavor. These are great for cookie exchanges, holidays, afternoon snacks, and more – they’re a must-make!
Cookie (makes roughly 40)
- 1 cup butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup white sugar
- 1 large egg
- 1-1/2 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- ½ teaspoons nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped walnuts (optional)
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- Cinnamon (optional for topping)
- Preheat oven to 350°
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder in a separate bowl; gradually add to creamed mixture and mix well. Stir in walnuts if including.
- Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.