Desserts Holiday Recipes Uncategorized

Pumpkin Cookies

I don’t know about you, but lately it’s too cold outside for my liking.  Fall is officially in the air in my neck of the woods, and it’s happened a bit too quickly.  So here’s another recipe to warm your insides.

This recipe is not an SPF original, but it’s really good –and that’s why we decided to share it with you.  It’s pretty generic in that it tastes like the pumpkin cookies you get from bakeries.  It came from the family cookbook, but it’s not a Trenary original either.  The recipe calls for icing made from just powdered sugar, but we  have a thing for tangy cream cheese frosting, which is what we used.  That recipe is below.

Pumpkin Cookies

Preheat oven to 350.

1 cup butter

2 cups sugar

2 cups eggs

2 teaspoons vanilla

2 cups canned pumpkin

4 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2/3 teaspoon salt

3 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

Pumpkin Cookies

1.  Cream butter and sugar.  Add eggs and vanilla, and mix until well blended.

Cream butter and sugar Cream butter and sugarAdd eggs Add eggs Pumpkin Cookies Add vanilla

2.  Add pumpkin and mix.

Pumpkin Add pumpkin Add pumpkin

3.  Add baking soda and baking powder, and slowly add flour while mixing.

Baking soda, salt, baking powder Add flour Add flour Add flour Add flour

4.  Add salt, cinnamon, ginger, and cloves, and mix until incorporated.

Spices Spices

5.  Spoon onto an un-greased cookie sheet.

Spices Pumpkin Cookies Pumpkin Cookies

6.  Bake for 10-15 minutes.

Pumpkin Cookies

7.  Frost with cream cheese frosting.

Pumpkin Cookies

Cream Cheese Frosting

8 oz cream cheese (softened)

8 oz butter (softened)

2 cups powdered sugar

1 teaspoon vanilla

1.  Mix cream cheese and butter.

Cream cheese frosting Cream cheese frosting

2. Add vanilla, and mix until well incorporated.

Cream cheese frosting Cream cheese frosting

3.  Slowly add the powdered sugar until smooth.

Cream cheese frosting Cream cheese frosting Cream cheese frosting Cream cheese frosting

Refrigerate any unused frosting.

Frost the cookies when they are cool.

That’s all there is to it!  This recipe is pretty easy, and will put you in the fall spirit in a hurry!  But remember folks, these are cookies, so eat in moderation, lest your waste band expandeth.  Until next week, stay happy and healthy SPFers!!

 

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