PUMPKIN SPICE COOKIES
These cookies are bursting with pumpkin, cinnamon, ginger with a hint of nutmeg. Then the cookies are topped with a creamy cheesecake frosting. I used a medium scoop to make these cookies, then flattened them slightly with a glass and a little sugar.
These cookies will also freeze well if they last that long. If you don’t flatten them you will get perfectly rounded cookies. If I was leaving them like that instead of flattening them as I did I would make the cookies double the size. Then they would be similar to the sour cream cookies below.
Pumpkin Spice Cookies
Author: Mary Ellen @ Recipes Food and Cooking
Recipe type: Cookies, Dessert
Prep time:
Cook time:
Total time:
Serves: 3 dozen
Delicious pumpkin spice cookies filled with spices and a cream cheese frosting.
Ingredients
- ½ cup butter, softened
- ¾ cup powdered sugar
- ½ cup sugar
- ½ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- ½ cup pumpkin - pure
- 2 3/4 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1/4 cup sugar to dip the glass in if flattening
- Frosting
- 3 oz. cream cheese
- 2 cups confectionery sugar
- 3 - 4 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees.
- Add the sugars with the butter to a mixing bowl. Mix for 3 minutes. Pour in the oil and keep beating until incorporated.
- Add the egg and vanilla. Mix well.
- Add the pumpkin. Mix well.
- Add the flour, baking soda, salt and spices. Mix until thoroughly incorporated.
- Using a medium scoop or a heaping tablespoon, put the dough on a greased baking pan. Dip sugar into a bowl with sugar and flatten cookies slightly.
- Bake for 10 - 12 minutes. Cool.
- Mix together the frosting ingredients until light and fluffy. You may not need that much milk. Add it gradually. Beat frosting for about 4 minutes until light and fluffy.
- Frost with cream cheese frosting and sprinkles.
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