It’s here… by popular demand. :)
Tuesday was the first day of fall, and in honor of all things fall, I just had to make pumpkin cookies. I love all of the flavors and smells of fall — cinnamon, apple cider, and pumpkin! :) Since we’ve had this week off from shoots (to work on a special project — details coming soon!), I know it’s been a slow blogging week. So, to make up for it, I’m sharing my super awesome recipe for pumpkin cookies!
These cookies are super soft, almost cake-like, and are delicious warm or refrigerated. Since these are so delicious, I just start with the recipe doubled. Trust me, they won’t last long. :)
1 can of pumpkin
2 c. shortening or butter
2 c. sugar
2 tsp. vanilla
4 c. flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
Combine, a mix thoroughly. The batter will not be the same consistency as most cookies — it will be softer, a little bit bread-like. Bake at 350 degrees for about 12-15 minutes per batch, until you can see the bottoms just a shade darker than the batter (which is already brown).
4 oz. cream cheese
1 c. butter
2 c. powdered sugar
1 tsp. vanilla
Soften the butter slightly. Mix cream cheese, butter, and vanilla until smooth. Add powdered sugar to the mixture while blending until all the lumps are out. Cool the cookies completely before frosting. I like to make the frosting in advance and then frost right before serving, so the frosting is cold. I also store the cookies in the fridge after they’re frosted.
And there it is! :) Enjoy… and share!
P.S. Apparently there’s a shortage of canned pumpkin this year, thanks to some kind of strange weather conditions in pumpkin-growing locations. If you happen to find a grocery store with canned pumpkin in Kansas City, I’d love to hear it! :)