Joy Of Cooking Pumpkin Cookies Recipe
Description
Pumpkin cookies are a traditional fall treat and a great way to use up all that extra pumpkin puree you have in the pantry. This recipe is a classic, with a soft, spiced cookie and a delicious cream cheese frosting. The cookies are perfect for Halloween and Thanksgiving celebrations, or for a cozy night in with family and friends. The dough can be made ahead of time and frozen for up to 3 months, so you can keep some on hand for when the craving strikes.
Ingredients
For the Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup packed light brown sugar 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup pumpkin puree For the Cream Cheese Frosting: 8 ounces cream cheese, softened 1/2 cup (1 stick) unsalted butter, softened 3-4 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt
Instructions
To make the cookies: Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until just combined. Add the vanilla and pumpkin puree and beat until just combined. Add the dry ingredients and mix until just combined. Using a small cookie scoop, drop the dough onto the prepared baking sheets, about 2 inches apart. Bake for 12-15 minutes until the tops are set and lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. To make the cream cheese frosting: In the bowl of an electric mixer, beat the cream cheese and butter until light and fluffy. Add the confectioners' sugar, 1 cup at a time, beating until smooth. Add the vanilla and salt and beat until combined. Spread the frosting onto the cooled cookies, using an offset spatula or butter knife.
Equipment
To make this pumpkin cookies recipe, you'll need the following equipment: 2 baking sheets Parchment paper Medium bowl Electric mixer Small cookie scoop Wire rack Offset spatula or butter knife
Notes
The dough for these pumpkin cookies can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Thaw the dough overnight in the refrigerator before using. The cookies can be stored in an airtight container at room temperature for up to 3 days. The frosting can be made ahead of time and stored in the refrigerator for up to 5 days. Let it come to room temperature before using.
Nutrition
One cookie with frosting contains approximately 250 calories, 13 grams of fat, 30 grams of carbohydrates, and 2 grams of protein. These pumpkin cookies are a treat and should be enjoyed in moderation.
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