These cookies are the first in a series of pumpkin-inspired recipes that I have been dying to make.
On the "to bake" list this year is pumpkin cheesecake, quick bread, pie and muffins and the first to cross off the list are pumpkin cookies. I made these cookies for the first time last year and they are the absolute best!
These are a soft and cake-like textured cookie mixed with seasonal spices. Load the cookies with the cream cheese icing and you'll find it perfectly compliments the earthy pumpkin flavor.
Needless to say, these cookies are pumptastic and a perfect way to start start your fall baking. Enjoy!
Adapted from: Joy of Baking
2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree
Cream Cheese Frosting
4 ounces room temperature cream cheese, regular of low fat
2 tablespoons unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Preheat oven to 325°F and place oven rack in the center of the oven. Line baking sheet with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.
Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean (I took mine out at 12 minutes). Remove from oven and transfer to a wire rack to cool completely before frosting.
Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy.