Pumpkin Pie Cookies with Cinnamon Cream Cheese Frosting

Pumpkin Pie Cookies with Cinnamon Cream Cheese Frosting
Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
2 1/2 cups all-purpose flour
2 1/2 cups whole-wheat flour
1 tablespoon and 1/2 teaspoon baking powder
1 tablespoon and 1/2 teaspoon baking soda
3 tablespoons pumpkin pie spice
1/2 tablespoon kosher salt
1 cup butter, softened
1 1/2 cups brown sugar
1 1/2 cups white sugar
2 cups pumpkin puree
2 eggs
1 tablespoon vanilla paste
Heat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and pumpkin pie spice and set to side. In a mixing bowl, with paddle attachment, cream the butter and sugar until fully combined. Add the eggs, pumpkin and vanilla and beat until creamy. Mix in the dry ingredients.
Using a scoop, drop dough onto sprayed parchment paper on cookie sheet. Bake for 15 to 20 minutes, top should be lightly browned and spring back upon touch. Frost after cookies have cooled.
8 ounces cream cheese
1/4 cup powdered sugar
2 teaspoons cinnamon, ground
Allow cream cheese to soften then mix in remaining ingredients until smooth and fluffy in texture. Refrigerate after use.
The Pagosa Springs SUN does not have a test kitchen and does not independently test recipes printed.
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This story was posted on December 1, 2017.