Pumpkin Cookies w/Cream Cheese Frosting {Guest Post}

I am so excited to have my bestie Sheri of Me and My Tadpole guest blogging today with a super yummy pumpkin cookie recipe. Yes, please. Now.

Sheri is amazing, she is an awesome mom and wife, my best online friend – sweet, funny, snarky, supportive and beautiful. No really, she is all of those things but she is one more thing – she is pretty talented too. In fact, her newest endeavor involves having her own business name, Sheri Lee Photography. This girl can take a photo!

If you haven’t seen her beautiful photographs, go – go now and check them out. Tell her I sent you and be sure to let her know you stopped by. Oh, and she of course, the other thing she is really good at is cooking – I mean just check out her Oatmeal Fudge Bars or her super cute Thanksgiving Teepee Cupcakes. If you check out those teepee’s – scroll to the bottom picture. I’m the little marshmallow on the left. That’s right guys, I made it into a family photo, thank you very much. Sheri, you’re amazing. I love you to death. Now, let’s move on to these really yummy cookies!

Pumpkin Cookies with Cream Cheese Frosting by Sheri Schluter
Recipe from Sheri @ Me and My Tadpole, originally from lifesambrosia.com.

Pumpkin CookiesWhen I think of Fall, I immediately think of pumpkins and orange. Two of my favorite things. Pumpkins really are so versatile. We use them as fall decor, spooky fun on Halloween and in many different types of recipes. Pumpkin is so easy to use in most anything you are cooking or baking, as its flavor is most often complimentary rather than dominant.

When using pumpkin in baking, I am looking for the most full on flavor I can get. I refuse to mask flavor with spices like Allspice and Oregano. Those spices have their places but not in any pumpkin recipe of mine. I want pumpkin from my first taste to my last taste with no aftertaste of something else.

With that said, I can say these cookies are just that. They are the best pumpkin cookies I have ever had the luxury of tasting. These cookies are very light and fluffy with amazing flavor in every bite.

Ingredients:

  • 2 ¼ cups all purpose flour
  • 1 ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup pumpkin

Cream Cheese Frosting:

  • 4 oz. cream cheese
  • 4 Tbls. unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1 ½ cups powdered sugar

Preheat oven to 350 degrees. Spray baking pan with non-stick spray.

Sift together flour, baking soda, salt and pumpkin pie spice.

Using a mixer, cream together sugar and butter until fluffy. Beat in eggs, one at a time. Beat in vanilla. Gradually beat in sifted flour mixture until well combined. Fold in pumpkin.

Drop by *tablespoons of dough onto prepared baking sheet a couple of inches apart. Bake for 12 – 15 minutes or until cookies start to brown slightly on the edges. Transfer to cooling rack and cool completely.

While cookies are cooling, cream together the cream cheese and butter. Beat in vanilla. Add in powdered sugar and beat until it is a stiff spreadable mixture. Frost cookies and serve.

Pumpkin Cookies2

*For standard size cookies, drop by tablespoons onto baking sheet. For bite size cookies, drop by teaspoons.

Yields 24 standard size cookies or 36 bite-sized.

Pumpkin Cookies3

Guest Post: Pumpkin Cookies w/Cream Cheese Frosting
 
Author:
Ingredients
  • 2 ¼ cups all purpose flour
  • 1 ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup pumpkin
Cream Cheese Frosting:
  • 4 oz. cream cheese
  • 4 Tbls. unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1 ½ cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Spray baking pan with non-stick spray.
  2. Sift together flour, baking soda, salt and pumpkin pie spice.
  3. Using a mixer, cream together sugar and butter until fluffy. Beat in eggs, one at a time. Beat in vanilla. Gradually beat in sifted flour mixture until well combined. Fold in pumpkin.
  4. Drop by *tablespoons of dough onto prepared baking sheet a couple of inches apart. Bake for 12 – 15 minutes or until cookies start to brown slightly on the edges. Transfer to cooling rack and cool completely.
  5. While cookies are cooling, cream together the cream cheese and butter. Beat in vanilla. Add in powdered sugar and beat until it is a stiff spreadable mixture. Frost cookies and serve.
  6. *For standard size cookies, drop by tablespoons onto baking sheet. For bite size cookies, drop by teaspoons.
  7. Yields 24 standard size cookies or 36 bite-sized.

 

 

Comments

  1. says

    What can I even say to express how wonderful and amazing you are to me. I read this and thought, “She said this about me?!”. Wow, just wow. I am honored to be a quest poster on your inspiring blog. Luck was on my side the day I met you girl! Thank you for your kind words and for believing in me!

    • says

      Makes me smile to see you that you feel the same exact thing I feel about you. Your cookies are amazing, they look soooo good! I’m so blessed to have such a talented, supportive, loving friend. I’ll never take you for granted, because I know I needed you. Thank you! xoxo

    • says

      They are so yummy! Honestly, I suck – I have yet to make them with fresh pumpkin and I don’t really know why except I always think to make them when I don’t have a fresh pumpkin sitting around. haha That is on my list of to do’s. :) Enjoy hon!

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