These Pumpkin Spice Cookies with Cinnamon cheese topping area unit cookies from city and my childhood. they're created amorously from our mom’s decades recent direction and style sort of a bite of the vacations. Cake-y and pumpkin-y with a smear of sweet cheese topping these area unit an excellent cookie to create for Thanksgiving, Christmas or particularly a Christmas Cookie Exchange.
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- Pumpkin Spice Cookies:
- 1/2 Cup Butter (Sweet Cream Salted)
- 1 Cup Sugar
- 2 Eggs
- 1 Cup Canned Pumpkin
- 2 Cups Flour
- 4 tsp. Baking Powder
- 1 tsp. Salt
- 2 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Ginger
- 1 Cup Chopped Walnuts or Pecans (optional)
- Cookie Sheets
- Parchment Paper
- Cinnamon Cream Cheese Frosting:
- 1/2 Cup Butter (Sweet Cream Salted)
- 8 oz. block of Cream Cheese
- 3 tsp. Vanilla
- 4 cups Powdered Sugar
- 1 tsp. Cinnamon
DIRECTIONS:
- Pumpkin Spice Cookies:
- In a mixer cream the butter and sugar until light and fluffy.
- Add eggs and pumpkin and mix well.
- Sift flour, baking powder, salt and spices together and fold into cookie batter.
- Mix until well blended.
- Drop a spoonful of the cookie batter onto a cookie sheet.
- Bake in a 350 degree oven for approximately 15 minutes.
- Allow to cool.
- Frost with Cinnamon Cream Cheese Frosting
- Cinnamon Cream Cheese Frosting:
- Beat cream cheese, butter and vanilla in a mixer until blended.
- Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
- Finally, add cinnamon.
Read more our recipe RAW VEGAN PUMPKIN CHEESECAKE #cheesecake #deliciousdessert
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