So lately I’ve gotten back into my peanut butter fad and this cookie was the perfect way to top it off! I baked this for my WISE class, at their request, and I made extra…they finished all of them. This … Continue reading
Okay seriously, WHAT could be better than warm chocolate cobbler with ice cream on a snow day? Yeah…nothing. So we’ve had a snow day both Friday and today, Monday. Thank goodness we did the day right after the superbowl because … Continue reading
I hope everyone’s enjoying these bits of snow. (I’m dying for a snow day already! It’s the perfect day to bake a ton of stuff). So my friend Kelsey was begging me to bake these for her for so long! Since … Continue reading
So my aunt sent me this recipe after seeing that it was the winner from a Pillsbury Bake-Off Contest. Considering I’ve dranken an inhumane amount of hot chocolate in the past month and plan to continue to do so, I … Continue reading
I hope all of you had a very Merry Christmas! I know exactly what you’re thinking. Trust me, I had the same first reaction too! Whenever I drink eggnog I can only have a few sips of it because I … Continue reading
I’ve read so many books and seen so many movies where they have fruitcake as a classic dessert for Christmas and they LOVE it. Yet, I’ve also heard how fruitcake is the worst dessert ever. I guess that’s if you … Continue reading
Okay, so every Monday I watch the Holiday British Bake Off and it is awesome! It’s basically the only good part of my Monday and I totally recommend it to everyone. So this past week they made a yule log … Continue reading
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.