Bring on the pumpkin! Bring on the apples! Let’s get this thing going.
I’m not even sure where to begin with these cookies (originally featured on Cooking Classy). In addition to their great, chewy texture, the spicy pumpkin cookies are really good. But where things really get crazy is the frosting. Normally, I don’t frost my sugar cookies. Most frostings taste way too sugary for me and just kind of plasticky (is that a word, if not, just go with it). The mixture of cream cheese and butter gives this frosting a really balanced flavor, and I love the little specs of cinnamon and vanilla bean in the frosting. (Note: you’ll only see little vanilla bean specs if you use homemade vanilla extract. If you don’t know how to make it yourself, have no fear. It’s coming to Christen in the Kitchen very soon)
So overall, these cookies are like little wonderful pillows of fall flavors. So good in fact you could eat more than one, or two, or even three right before lunch (just a little personal experience there).
Note: I tweaked the original recipe ever so slightly. I swapped out the ginger for cardamom. Literally only because I couldn’t find the ginger and I’m obsessed with the spiciness of cardamom. I also let the dough sit in the fridge for about an hour before I put it on the cookie sheets.
Pumpkin Spice Sugar Cookies with Cinnamon Cream Cheese Frosting
- 3 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cardamom
- 1/2 cup unsalted butter, softened
- 1/3 cup unflavored vegetable shortening
- 1 1/4 cups granulated sugar
- 2 large egg yolks
- 2/3 cup canned pumpkin puree
- 1 tsp. vanilla extract
- 3 oz. cream cheese, softened
- 3 tbsp. butter, softened
- 3/4 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 2 1/2 cups powdered sugar
- 1 – 1 1/2 tbsp. milk
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Refrigerate for about an hour.
Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets, and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 to 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.
Recipe Source: Cooking Classy