Pumpkin Spice Cookies with Cream Cheese Frosting
Hello! Let’s start Monday morning off right shall we? With Pumpkin Cookies! I’ve been raving about these little guys, they are amazing. I found the recipe (I think) on Pinterest from Premeditated Leftovers and just thought it sounded great. I did make a couple little modifications of my own though. Like using whole grain flour. Yup, I made these without white flour and {{{{shhhhhh}}}}} no one noticed. Not even The Duck Whisperer. Honestly I didn’t think he would eat them anyway so I went ahead and put the ginger and nutmeg in and HE LIKED THEM. If you follow this site at all you know he HATES ginger and nutmeg and I typically only use them if he is out of town. Carrrrraaaazy. Anyway, these cookies are soft and cake-like which makes a perfect matching with cream cheese frosting. Yum. You know what my favorite part about the recipe is? It’s huge. I made just shy of 6 dozen cookies. Epic.
- 2 cups sugar
- 2 cups butter, room temperature
- 1¾ cups pureed pumpkin
- 2 eggs (room temperature)
- 2 teaspoons vanilla
- 2 cups soft white whole wheat pastry flour
- 2 cups coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- ½ teaspoon ginger
FOR THE CREAM CHEESE FROSTING - 1 - 8oz package cream cheese, room temperature
- 1 cup butter, room temperature
- 2 pounds powdered sugar
- 1 tablespoon vanilla extract
- Preheat your oven to 350˚
- In the bowl of an electric mixer cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add in the pumpkin, eggs and vanilla and beat on low for about another minute or until combined.
- In another medium mixing bowl combine the flours, baking powder, baking soda and spices with a whisk.
- Add the dry ingredients to the butter mixture and turn the mixer on low until smooth and homogenous.
- Using a scoop if you have one or a spoon if you don't, scoop balls of dough out onto a cookie sheet lined with either parchment or a silpat mat.
- Bake until lightly browned on the edges, about 11 minutes.
- Remove from the oven and allow to cool on the sheet for about 10 minutes and then transfer to a wire rack. Repeat until all the dough is used.
- Once the cookies are completely cooled, you can make the frosting.
- Simply combine the cream cheese and the butter in the bowl of your electric mixer and beat on high for about 5 minutes.
- Then turn the mixer to low and add the powdered sugar and beat until smooth.
- Add the vanilla extract.
- If the frosting is too thick you can thin it out a bit by adding a couple tablespoons of heavy cream or half and half.
- Go ahead and frost your cookies!
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