PUMPKIN SPICE COOKIES WITH CREAM CHEESE FROSTING & CARAMEL DRIZZLE
Makes 24 large cookies or 30 medium ones. Double everything if you want more 😊
COOKIE INGREDIENTS
- ½ Cup Unsalted Butter, softened
- 3/4 Cups Sugar
- ½ Cups Brown Sugar
- 1 Tsp Cinnamon
- ½ Tsp Numeg
- ½ Tsp Cloves
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Tsp Salt
- ¼ Cup Honey, warmed
- 1 Egg
- 1 Tsp Vanilla
- 15 Oz Canned Pumpkin Puree
- 3 Cups All Purpose or Pastry Flour
- 1 Cup White Chocolate Chips (Optional)
CREAM CHEESE FROSTING INGREDIENTS (Optional)
- 1/2 Cup Butter
- 8 Oz Cream Cheese
- 3 Cups Powdered Sugar
- 1 Tsp Vanilla
OPTIONAL: Drizzle with caramel and cinnamon!
INSTRUCTIONS
1. Preheat oven to 350.
3. COOKIES: Combine butter, sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt in a bowl and mix on medium speed until creamy.
4. COOKIES: Add in honey, egg, vanilla, and pumpkin puree then mix on medium speed until evenly combined.
5. COOKIES: Slowly add in flour ½ a cup at a time mixing on medium speed until evenly combined.
6. COOKIES: Slowly add in white chocolate chips if you choose to add them and fold in by hand.
7. COOKIES: Place onto pan evenly. Ice cream scoop size (2 TBSP) for large, 1-1/2 TBSP size for medium. Bake for 14-16 minutes or until golden brown around the edges and solid on top (cookies will be semi-uncooked inside due to pumpin puree). At about 8-10 minutes, push cookies down with a spatula to flatten a little and help them cook evenly. Allow to cool before eating/frosting.
8. FROSTING: Mix all ingredients together on medium speed then refrigerate while cookies bake/cool. Once cooled, frost with a spatula then drizzle with caramel and cinnamon if you choose.
4 years
