This recipe took first place in our Frosted Cookie Contest at the 2014 Iowa State Fair!

INGREDIENTS

Cookie:
2 Cups butter, softened
2 tsp baking powder
1 tsp Salt
1 tsp Ground Nutmeg
2 tsp Vanilla Extract
4 C flour
2 C sugar
2 tsp baking soda
1 tsp Cinnamon, Ground
2 eggs
1-15 oz can of pureed pumpkin

Pumpkin Spice Frosting:
1/4 Cup pumpkin puree
6 Tbsp butter, softened
8 oz cream cheese
1 Tbsp Pumpkin Pie Spice
3 C powdered sugar

STEPS
For Cookie:
Preheat oven to 350 degrees. In a large mixing bowl, beat the butter together with the sugar, soda, baking powder, salt, cinnamon, and nutmeg. Mix until ingredients are well-combined.

Add eggs and vanilla and whisk to blend. Stir in the pumpkin puree. Using the mixer, beat in as much of the flour as you can, and then stir in the remaining flour by hand if necessary.

Drop dough by heaping teaspoons, 2 inches apart, onto ungreased baking sheets. Bake for 10-12 minutes or until tops of the cookies are “set.” Remove baking sheets from oven and transfer cookies to a wire rack to cool.

For Frosting:
Beat together the pumpkin puree, butter, cream cheese, and Pumpkin Pie Spice Blend until mixture is well blended. Add sugar in small amounts to the butter mixture, stirring, until frosting has reached desired consistency. Keep refrigerated until ready to use.

Frost each fully-cooled pumpkin cookie with a dollop of pumpkin spice frosting, just before serving.

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