Tag Archives: cookies

Pumpkin Cookies

Fall is wonderful. I love the abundance of fall squashes, especially pumpkins. Roasting pumpkins on a weekend afternoon is a wonderful way to warm up the house. Oh, and then I roast the seeds with some olive oil and salt and they are delicious. Roasting the pumpkin and seeds is an easy process. First, wash and cut the pumpkin in half. Scoop out pulp and reserve the seeds. Heat the oven to 350 and then place the pumpkin halves cut side down in a dish/pan with ~1/4″ of water. Depending on size roast for 1 to 1-1/2 hours. Allow to cool a bit and then scoop pumpkin into a strainer and let rest for about an hour. You want to set the pumpkin in a strainer to allow excess water to drain from the pumpkin. Next, puree and the pumpkin mash is ready to use in all your favorite recipes. Oh yeah, back to the seeds. Separate them from the stringy part of the pumpkin and rinse. Let them dry a bit and heat the oven to 325. Toss seeds with olive oil and salt, and spread on a cookie sheet. Bake for 25 minutes while stirring occasionally.

Now on to the cookies. To be honest I am not a frosting fan. This is probably because most frosting others use is the store bought kind that is full of crap. I am a bit of a food snob and believe food should be as natural as possible. Is the frosting in these cookies super healthy, well no, but I can pronounce every ingredient. ­čÖé These cookies are almost cake/cookie and I say that because of the nice soft texture they have. Once, you top them with the creamy, dreamy frosting you will wonder why you haven’t made these before. Enjoy!

Pumpkin Cookies with Cinnamon Cream Cheese Frosting Cookies


2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1-3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

1/2 cup brown sugar

1 1/4 cup pumpkin pur├ęe

1 egg

1 teaspoon vanilla


1/2 cup butter, softened

1 (8oz) package cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla

1 tablespoon cinnamon

For the cookies:

Preheat the oven to 350.

In a medium bowl, stir together the flour, baking powder, baking soda, spices, and salt; set aside.

In your mixer bowl cream together 1/2 cup butter, 1 cup sugar and 1/2 cup brown sugar until fluffy. Beat in the pumpkin, egg and vanilla until smooth.  Mix in the dry ingredients until blended.

Scoop the batter onto greased baking sheets and bake for 15-18 minutes, until the cookies spring back when you gently press the tops.  Remove to a cooling rack and cool completely before frosting.

For the frosting:

In your clean mixer bowl, beat together the remaining 1/2 cup butter and the cream cheese until smooth.  Beat in the powdered sugar, vanilla and cinnamon until fluffy.  Spread on top of the cooled cookies.

For best results, store these cookies in the fridge and let them come to room temperature before serving.