I don’t know about you, but lately it’s too cold outside for my liking. Fall is officially in the air in my neck of the woods, and it’s happened a bit too quickly. So here’s another recipe to warm your insides.
This recipe is not an SPF original, but it’s really good –and that’s why we decided to share it with you. It’s pretty generic in that it tastes like the pumpkin cookies you get from bakeries. It came from the family cookbook, but it’s not a Trenary original either. The recipe calls for icing made from just powdered sugar, but we have a thing for tangy cream cheese frosting, which is what we used. That recipe is below.
Preheat oven to 350.
1 cup butter
2 cups sugar
2 cups eggs
2 teaspoons vanilla
2 cups canned pumpkin
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2/3 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1. Cream butter and sugar. Add eggs and vanilla, and mix until well blended.
2. Add pumpkin and mix.
3. Add baking soda and baking powder, and slowly add flour while mixing.
4. Add salt, cinnamon, ginger, and cloves, and mix until incorporated.
5. Spoon onto an un-greased cookie sheet.
6. Bake for 10-15 minutes.
7. Frost with cream cheese frosting.
Cream Cheese Frosting
8 oz cream cheese (softened)
8 oz butter (softened)
2 cups powdered sugar
1 teaspoon vanilla
1. Mix cream cheese and butter.
2. Add vanilla, and mix until well incorporated.
3. Slowly add the powdered sugar until smooth.
Refrigerate any unused frosting.
Frost the cookies when they are cool.
That’s all there is to it! This recipe is pretty easy, and will put you in the fall spirit in a hurry! But remember folks, these are cookies, so eat in moderation, lest your waste band expandeth. Until next week, stay happy and healthy SPFers!!