Pumpkin Cookies with Cream Cheese Frosting
● By Alesha Damerville
By Alesha Damerville
STEAMBOAT SPRINGS – When summer transitions to fall, pumpkin recipes seem to be the main topic of conversation. It’s pumpkin spice mania across the country, and we’re jumping on the bandwagon.
With pumpkin bread, pies and lattes seeming to be all the rage, we decided to step outside the box. Try this recipe for homemade pumpkin cookies with cream cheese frosting.
These cookies are made with whole-grain flour and reduced sugar to make for a healthier snacking option. For more of a traditional sweet treat, use all-purpose flour and add ½ cup of sugar to the recipe.
2¼ cup whole-wheat pastry flour
1 t baking soda
1 t cinnamon
½ t nutmeg
½ t ginger
½ t kosher salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar, plus more for rolling
½ cup pumpkin puree
1 large egg
1 T pure vanilla extract
1 8-oz block cream cheese, softened
2 cups powdered sugar
1 t pure vanilla extract
¼ t ground cinnamon, plus more for sprinkling
Pinch kosher salt
· Preheat oven to 350° and line two large baking sheets with parchment paper. Whisk together dry ingredients from the cookie portion of the recipe.
- In a separate, larger bowl using a hand mixer, beat butter, sugar, pumpkin, egg and vanilla until combined. Add dry ingredients and stir until just combined.
- Scoop out cookie dough with spoon, roll into a ball, then then roll in sugar.
- Transfer to prepared baking sheet, lightly pressing each ball into the pan with your hand, and repeat with remaining dough, spacing cookies 2 inches apart.
- Bake until cookies are lightly golden, about 12 minutes. Let cool completely.
- The frosting is a breeze. Combine all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and a dash of cinnamon.