I've posted this recipe before but it was time to be reminded of it again. It's a recipe that I love and turns out you do too.
A friend made these gems the other week and told me she made some cream cheese frosting to go with them that sounded quite delicious and such an obvious topper for these spiced cake-like cookies. I decided to go ahead and make maple cream cheese frosting to send these over the edge.
They were happily eaten on Halloween and quickly spotted by Anderson whenever he neared the cake stand they resided in. The kid has shown a serious liking for all things pumpkin- smart boy- which makes me excited to introduce him to pumpkin pie in a few short weeks.
I hope you like this recipe- It's truly the best one I've found out there.
What You'll Need for the cookies
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup cooked, pureed pumpkin
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 3/4 teaspoon freshly grated nutmeg
What You'll Need for Martha's Maple Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature
- 1 stick unsalted butter at room temperature
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
For the Cookies:
- Preheat your oven to 350. Cream the butter and sugar together then add in the pumpkin, vanilla, and egg.
- In a separate bowl combine the dry ingredients and add them to the pumpkin mixture. Stir until combined then drop the cookies about 2 inches apart onto a parchment lined baking sheet.
- Bake for 15 minutes, until golden, and allow to cool before frosting!
For the Frosting:
- Beat the butter and cream cheese together until smooth then add in the remaining ingredients and beat until smooth as well. Spread over cooled pumpkin cookies