Pumpkin Spice Cookies with Cream Cheese Frosting

These Pumpkin Cookies with a pleasant Cream Cheese Frosting will melt in your mouth! They will be the hit of any Fall party. Be sure to store any remaining cookies in an airtight container. We love warming them in the microwave for 10 seconds for melty, delicious frosting.

Can these be frozen?

Absolutely! To freeze, simply place the cooled cookies on parchment paper (#1153) with space between each cookie. Place in the freezer for about an hour, then transfer to a Ziploc Freezer Bag (#1979). If you wish to freeze the cookies with frosting, place in individual bags or add parchment between each cookie. To thaw, remove from the freezer and let come to room temperature. Place in the microwave for 10-second intervals until warm.

Get your Pumpkin Fix!

• Perfect Pumpkin Bread: Using Cookie Mix!
• Cinnamon Knots with Pumpkin
• Pumpkin Monkey Bread

These Pumpkin Cookies with a pleasant Cream Cheese Frosting will melt in your mouth! They will be the hit of any Fall party.

Pumpkin Spice Cookies with Cream Cheese Frosting

Ingredients:

Spice Mix:

• 2 1/2 tsp AP Ground Saigon Cinnamon (#3626)
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1/2 tsp AP Ground Ginger (#1420)

Dry Ingredients:

• 2 2/3 cups Turkey Brand Flour (#2285)
• 1 1/4 tsp Clabber Girl Baking Powder (#2847)
• 1 1/4 tsp Clabber Girl Baking Soda (#2848)
• 1/2 tsp Regal Fine Sea Salt (#1147)

Wet Ingredients:

• 1/2 cup Kirkland Butter (#1723), room temperature*
• 1 cup packed C & H Brown Sugar (#1150)
• 2/3 cups C &H Granulated Sugar (#1632)
• 1 1/2 cups canned pumpkin puree NOT pumpkin pie filling
• An egg
• 1 1/2 tsp Mexican Vanilla (#6702)

Spiced Cream Cheese Frosting:

• 4 Tbsp Kirkland Butter (#1723), softened
• 1 1/2 cups C & H Powdered Sugar (#1151)
• 4 oz. softened Schreiber Cream Cheese (#1799), cut into 8 pieces**
• 1 tsp Mexican Vanilla (#6702)
• 1 tsp reserved Spices (in directions)

Instructions:

1. Preheat the oven to 350F. Then, line a baking sheet (#5957) with a silicone baking mat (#8436).
2. Then, stir together the Spice Mix ingredients. Reserve 1 tsp for the frosting. Mix the remaining dry ingredients into the spice mixture.
3. Beat the butter in a separate bowl for 30 seconds. Then add the sugar and beat until fluffy, approximately 2-3 minutes. Add the remaining wet ingredients and beat together. Once combined, stir in the dry ingredients without overmixing.
4. Using a scoop (#3838), place the dough at least 3 inches apart on the prepared cooking sheet. Place in the oven for 12-15 minutes. Allow to cool before transferring to a cooling rack (#1145).
5. For the frosting, beat together the butter and sugar for about 2 minutes, or until fluffy. Add one piece of sliced cream cheese at a time, mixing thoroughly after each. Then, add the vanilla and reserved spice mixture. If needed, add 1 tsp of milk to reach the desired consistency.
6. Now, once the cookies have cooled, add the frosting. Sprinkle with cinnamon and enjoy!

Notes from the original recipe:

*Do NOT microwave butter or your cookies will be too soft and spread when baked.  Let butter soften at room temperature.

**We do not recommend microwaving the butter or cream cheese to soften for frosting or it will be too runny.  Let soften at room temperature.

Adapted from: https://carlsbadcravings.com/pumpkin-cookies-with-cream-cheese-frosting-recipe/

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