Scrumptious Pumpkin Spice Cookies
A Crowd-Pleasing Treat for Fall
It’s October, and that means a month full of parties, treats and fun costumes. I stumbled across this recipe years ago (or maybe it was decades) while looking for the perfect cookie for our neighborhood Halloween party. They were a big hit back then, and now they’re a fall staple in our house.
These cookies are light and fluffy, plus they’re topped with mouth-watering cinnamon cream cheese frosting. Go scare up a batch and taste for yourself.
Pumpkin Spice Cookies
- 1/2 cup Hiland Dairy Salted Butter, softened
- 1 cup white sugar
- 2 eggs
- 1 cup canned pure pumpkin
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup Hiland Dairy Salted Butter, softened
- 4 ounces cream cheese
- 1 1/2 teaspoons pure vanilla extract
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350 F.
In a mixer, cream the butter and sugar until light and fluffy.
Add eggs and pumpkin, and mix well.
Sift together the flour, baking powder, salt and spices.
Lightly fold the flour mixture into the cookie batter. Be sure not to overwork the batter.
Drop spoonfuls of batter onto a cookie sheet and bake for approximately 15 minutes.
For the frosting, beat the cream cheese and butter until blended. Add powdered sugar one cup at a time until the sugar is well incorporated. Add cinnamon and blend well.
When the cookies have completely cooled, spread the cream cheese frosting on top of each cookie and sprinkle with your favorite cinnamon-sugar topping.
If you want a thinner frosting, simply add a splash of Hiland Dairy Milk to the mixture.
~The Dairy Diva