I felt like it was time to share with you the best pumpkin dessert recipe of all time.
These cookies are, honestly, mind blowing! Any time I have ever made them for someone I am told they are the best cookies they’ve ever had, and my neighbors practically beg me for them all year.
The cake-like cookie topped with the creaminess of the icing literally cannot be beat, and they are so so easy to make!
You’re sure to be the talk of the party, with this one.
I like them best served cold. As in, bake them, let them cool, frost them, and then toss them in the fridge. The cookies also freeze really nicely, so you can have them on hand to pull out and thaw, and then make fresh icing.
with Pumpkin Spice Cream Cheese icing
2 1/2 cups Flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 stick of butter (softened)
1 cup sugar
1/2 cup brown sugar
1 1/4 cup pumpkin puree
1 tsp vanilla
1/4 cup butter (softened)
4 oz cream cheese
2 cups powdered sugar
1/2 tsp pumpkin spice
Preheat oven to 350.
Mix together your dry ingredients, (flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt).
In a standing mixer, mix up your butter, sugar, and brown sugar. Add the pumpkin puree, egg, and vanilla. Slowly add in your mixed dry ingredients. It will form more of a wet batter, than dough.
Using a large ice cream scoop, scoop out your batter evenly onto a cookie sheet lined with parchment paper.
Bake for 13-15 minutes or until a toothpick comes out clean. Let cool completely.
While your cookies are cooling, whip up your icing by first whipping the butter and cream cheese together , and slowly adding in your powdered sugar and pumpkin spice, until it comes together like a paste.
Once the cookies are cooled, ice the flat bottoms of the cookies, and store icing side up.
Put them in the refrigerator to keep cool and somewhat harder (trust me, they taste amazing this way), or serve right away.