I love to bake and I love the smell of pumpkin and all the spices that go with it. One of my favorite is making pumpkin cookies - I make them two ways - as cookies and as bars. I have been making these for years and I am not sure were the recipe even came from but they are yummy!
This is the prefect size pan 11″ x 7″ it is a nonstick biscuit & brownie pan from Good Cook. I will make half the cookie mix in the pan and the other half as cookies.
I also have the perfect tool for getting the seeds out of pumpkins. It is a Good Cook Pumpkin Scoop ~ the best thing is that it also comes with a perforated knife. So you can scoop and use it to cut too. It was made for pumpkins but I bet it would be good for scooping melons, squash or potato’s. I used canned pumpkin for my recipe. I couldn’t find any fresh ones - we love to roast the seeds ~ but the canned pumpkin is much less time consuming.
| Pumpkin Cookies with Cream Cheese Frosting | Print |
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 2 teaspoons vanilla
- 1 15 ounce can pumpkin
- 4 cups all-purpose flour
- ½ cup of butter (1 stick), room temperature
- 8 oz of cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer. Add granulated sugar, baking powder, baking soda, salt and pumpkin pie spice. Mix until combined. Add eggs and 2 teaspoons vanilla; mix until combined. Add pumpkin and the flour.
- Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes.
- Let the cookies cool completely.
- For the cream cheese frosting mix together the butter, cream cheese and powdered sugar. Mix till well combined. Add vanilla and frost your bars or cookies.
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