Posting again because it’s Halloween and this is my favorite treat: pumpkin cookies with cream cheese frosting. Woo-Hoo, BOO!
This recipe is adapted from a Pillsbury cookbook (I omitted 1/2 cup white sugar and it’s still a beautiful thing.)
A warning: This cookie is only allowed in October and November. Otherwise, I’d eat so many I’d turn into a pumpkin and roll away.
They are really that good.
I have resisted posting this recipe here because I like to blog only healthy treats.
The story goes like this – I made this decadent treat for my son’s eighth-grade field trip bake sale. He brought them to school and came home saying, “Mom, the teachers didn’t even put them out – they ATE them! They ate ALL of them!”
Of course this delighted me.
And I couldn’t blame them. I don’t like to share them either.
The next day, several teachers pounced on me, begging me for the recipe. Okay, I might be exaggerating the pouncing part. But they really really wanted it, so I relented.
I’m just giving you what you want 🙂
First, you’ll cream the butter, sugar, egg, vanilla, and pumpkin. Then you’ll add the dry mix of flour, baking powder and soda, a dash of cinnamon and salt.
I could tell you that I grew the pumpkin myself, cut, cooked, and pureed them, too. But that would be a lie. Ain’t nobody got time for that. Canned Libby’s pumpkin does quite nicely!
Bake at 350 for 10-12 minutes and you’ve got this glorious yum-yum. Sometimes we just eat them plain and they’re still a treat.
While the cookie cools, you can make some frosting!
The original frosting does not call for cream cheese, but unless you add a boatload more powdered sugar, the frosting is too runny. Cream cheese is a nice binder and the taste? Mmm.
Pumpkin Cookies with Cream Cheese Frosting:
- 1 cup butter
- 1/2 cup firmly packed brown sugar
- 1 cup canned pumpkin (plain, not pumpkin pie filling)
- 1 tsp vanilla
- 1 egg
- 2 cups + 1 heaping tablespoon flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Cream Cheese Frosting:
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup milk
- 4-8 ounces cream cheese
- 1 cup powdered sugar (or to desired thickness)
Heat over to 350. Cream the butter and sugars together until light and fluffy. Add vanilla, pumpkin, and egg. Mix. Add flour, baking powder and soda, cinnamon, and salt. Mix just until incorporated. Spoon onto baking sheet. Bake for 10-12 minutes. Let cool.
Melt 3 tablespoons butter over low heat. Add 1/4 cup brown sugar. Stir constantly until small boil, slightly thickened. Cool 10 minutes. Add 1/4 cup milk, 4 ounces cream cheese, and 1 cup powdered sugar or until desired thickness. Frosting should be thick enough to frost cookie without running off.
Now for the best part: Eat (after your run, of course!)
- In the cookie recipe: substitute 1/2 of the butter for 1/2 avocado (it works well!)
- Use whole wheat white flour
- Cut the brown sugar in half