Your New Favorite Fall Cookie Recipe

 

There is nothing like watching the seasons change as summer fades into fall. The crispness of the air and crunching of red and yellow leaves beneath one’s feet brings a sense of comfort after the hustle and bustle of the many months of summer festivities. One of my favorite autumn activities is experimenting in the kitchen with all the best seasonal spices and ingredients. This year, my favorite treat to make has been the softest and fluffiest pumpkin cookies topped with smooth cinnamon cream cheese frosting. Need I say more? These melt in your mouth cookies have been a crowd favorite in my house and among my friends, so I can’t wait for you to try them out yourself. They are easy, delicious, and the perfect treat to put you in the autumn mood!

Ingredients: Smooth Pumpkin Cookies

  • 1 stick butter, softened

  • 1 cup granulated sugar 

  • 1/2 brown sugar

  • 1 teaspoons baking powder 

  • 1 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1 tablespoon of pumpkin pie spice

  • 1 egg

  • 1 teaspoons vanilla

  • 1 can of pumpkin puree (15 oz)

  • 2 1/2 cups all-purpose flour

Ingredients: Spicy Cinnamon Cream Cheese Frosting

  • 2-3 cups of powdered sugar

  • 8 oz cream cheese, softened 

  • 1 stick butter, softened 

  • 2 teaspoons of vanilla extract 

  • 2 tablespoons cinnamon  

  • Optional: 1 ½ teaspoons Pumpkin Pie Spice

Instructions: Cookies

  1. The first step to this sweet, but spicy, fall treat is to preheat the oven to 350 degrees Fahrenheit.

  2. Next, whisk together the flour, baking powder, baking soda, pumpkin pie spice, allspice, cinnamon, and salt until combined. Feel free to add nutmeg for even more flavor! 

  3. In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on high for several minutes until the ingredients are fluffy. Add in the egg, vanilla, and 15 oz can of pumpkin until fully combined into a batter. 

  4. Fold dry ingredients into the wet mixture using a spatula to prevent overmixing. Roll up those sleeves because this will give you quite the arm workout!

  5. Place batter on a lined cookie sheet. Don't be alarmed if this resembles thick cake batter, not your typical cookie dough. I like to use an ice cream scoop to get that perfect dollop. 

  6. Bake cookies for about 15-17 minutes. They may need longer depending on their size. They should be slightly firm, but still bouncy to the touch when fully baked. 

  7. Allow cookies to cool before frosting.

Instructions: Frosting 

  1. For the frosting, simply combine the cream cheese, butter, and vanilla using a hand mixer or standing mixer.

  2. One cup at a time, add in the powdered sugar and cinnamon. Feel free to add in more cinnamon for a stronger and more “spicy” flavor.

  3. Once the cookies have cooled, frost them however you like. I use a piping bag if I’m feeling fancy or giving these treats as a gift,  but a butter knife works fine if that is what you have available.

  4. Finally...enjoy! Fall is a season of thankfulness and these cookies are the perfect way to express that with those you love! 

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Written by: Megan Hale

Edited by: Greta Gessert

Photos by: Megan Hale

 
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