Happy Friday!!!! I am so excited to bring back this series and get back in the kitchen with my babies again! Carson is really into it this year, he LOVES math, so measuring all the ingredients is his favorite part. I am so thankful he loves math, because I always hated it in school, and it was such a struggle for me.
But anyway, back to the cookies…….if you like pumpkin and cream cheese you will LOVE these cookies! They are melt in your mouth good.
While mine doesn’t look as pretty as hers, I can promise you they still taste delicious 😉
I love this picture of the two of them, both in the zone, baking away.
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 ginger
- 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
- For the cookies:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger 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.
- 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 (you’ll only be able to fit about 8 per sheet, these are fairly large cookies), 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 – 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