Pumpkin Spice Cookies
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
7 dozen
- Serves:
- 84
ingredients
- 226.79 g package cream cheese, softened
- 354.88 ml packed brown sugar
- 118.29 ml sugar
- 2 eggs
- 236.59 ml canned pumpkin
- 4.92 ml vanilla extract
- 828.06 ml all-purpose flour
- 4.92-7.39 ml pumpkin pie spice
- 4.92 ml baking soda
- 4.92 ml salt
- 2.46 ml baking powder
-
FROSTING
- 473.18 ml confectioners' sugar
- 59.14 ml butter, melted
- 4.92 ml vanilla extract or 4.92 ml maple flavoring
- 29.58-44.37 ml boiling water
- 473.18 ml chopped pecans
directions
- 1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
- 2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
- 3. For frosting, in a small bowl, combine the confectioners’ sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
- Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts.
- Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.
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RECIPE SUBMITTED BY
CHEF GRPA
United States