Thanksgiving is right around the corner, and Rebecca is back in the kitchen showing you how to put a twist on a traditional holiday dessert. These homemade pumpkin cookies with delicious cream cheese frosting, are a mouth watering alternative to pumpkin pie. So if you want the taste of pumpkin pie and the portability of a cookie, we think you will find these Thanksgiving treats, simply good.
|Brown sugar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Pumpkin puree||15 Ounce (1 Can)|
|Vanilla extract||1 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cloves||1 Pinch|
|Cream cheese||8 Ounce|
|Powdered sugar||1 Pound|
1. Preheat the oven to 400 degrees F.
2. To make the cookies, in large mixing bowl, combine brown sugar, sugar, oil and pumpkin.
3. Mix until well blended.
4. Add eggs one at a time and stir in vanilla.
5. In medium bowl, add flour, baking soda, baking powder, cinnamon, cloves and nutmeg.
6. Whisk together with fork.
7. Gradually mix dry ingredients into wet ingredients.
8. Pipe batter in spirals onto 2 inch squares of parchment paper.
9. Bake in the preheated oven for 11 minutes.
10. Transfer cookies to a cooling rack to cool.
11. For the filling beat butter until fluffy.
12. Add cream cheese to butter and beat together.
13. Slowly add powdered sugar until incorporated.
14. Stir in vanilla.
15. If frosting is too thick add cream or milk a few drops at a time until they are the correct consistency.
16. Spread frosting on bottom of cookie and top with another cookie.
17. Serve or store in jars for a few days.
Serving size Complete recipe
Calories 8599Calories from Fat 3571
% Daily Value*
Total Fat 405 g623.1%
Saturated Fat 135 g675%
Trans Fat 0 g
Sodium 2676 mg111.5%
Total Carbohydrates 1199 g399.7%
Dietary Fiber 30 g120%
Sugars 863 g
Protein 71 g142%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet