It's offically Fall which means time for lots of pumpkin treats! I couldn't find canned pumpkin at my two usual grocery stores until this week, so I've been saving recipes like crazy. Now it's time to make some of them. These are the perfect fall cookie- pumpkin and cream cheese frosting. Such a great pair. The cookies are very, very moist and almost like a dense cake.
Pumpkin Cookies with Cream Cheese Frosting
Recipe from My Baking Addiction
1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour
Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
Drop from 1/4 cup cookie scoop to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).
Cream Cheese Icing
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla bean paste (extract will also work)
1 Tablespoon milk
Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl. Frost and smooth with the back of a spoon or a spatula. Add sprinkles as desired.