I really cannot get enough of pumpkin desserts. This one is so so easy, but it takes very long…and involves a lot of waiting around your kitchen…so I definitely have a love-hate relationship with that. The problem is, I totally … Continue reading
Yes, more fall baking! Seriously I don’t think I can get enough of pumpkin, clearly shown by the candles, car fresheners, and amount of baking that has involved pumpkin in the past few weeks. This recipe is unreal. It’s like … Continue reading
Happy Fall! My birthday weekend so far has been one of the bests! Full of pumpkin spice lattes, fall baking, beautiful leaves changing colors, and tons of good food! Nothing can get much better than the middle of October. So this recipe says its a sugar cookie, but I ran out of all-purpose flour and had to use bread flour! Yet, the cookies were actually so so good! They were much more bread-like, but I actually loved that because of the pumpkin flavor, so they were more like scones. Me and my cousin licked the frosting bowl clean, it’s unreal!
- 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.
This recipe is an absolute must try! It is beyond delicious and definitely one of my favorites for the fall season and perfect for Thanksgiving! I am so excited for Thanksgiving, especially with all the baking I’m going to do! … Continue reading
This is one of my all-time favorite recipes for fall! The recipe is so easy and the dollop of cream cheese frosting on top makes these beyond delicious! I love making them for Thanksgiving because everyone goes crazy for them. … Continue reading
This cake actually looks like a pumpkin and is so easy and fun to make! It’s perfect to make with kids during the fall season. I made it last year for Thanksgiving and everyone loved it! You can also use … Continue reading