Prep Time: 15 min.
Cook Time: 15 min.
Serving Size: 36 Servings
These pillowy cookies are loaded with fall deliciousness and are the perfect thing to add to your sweet treat rotation this season.
It isn't a pumpkin recipe without a touch of Louisburg Cider Mill in it either - find our yummy Pumpkin Butter in this recipe for a nice twist.
Ingredients
For the Cookies
2 1/2 c. All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Ground Cinnamon
1 tsp. Nutmeg
1 tsp. Salt
1 c. Butter, softened
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1 Egg
1 tsp. Vanilla Extract
For the Frosting
6 oz Cream Cheese, softened
1/2 c. Unsalted Butter, softened
1 tsp. Vanilla Extract
3 c. Powdered Sugar
1/2 tsp. Ground Cinnamon
Instructions
Preheat over to 350 degrees
Combine flour, baking soda, baking powder, spices, and salt in a small mixing bowl and set aside
Combine softened butter, granulated sugar, and brown sugar until smooth. Then add in the Louisburg Cider Mill Pumpkin Butter, egg, and vanilla - mix well.
Gradually add in the dry ingredients to the pumpkin mixture - mix until fully incorporated, but note the mixture will be sticky.
Using a cookie scoop, place dough onto an ungreased cookie sheet. Bake for 12-14 minutes
Transfer to a cooling rack and allow to cool entirely
For the frosting - simply mix all of the ingredients into a bowl and spread onto the cooled cookies.
Optional: sprinkle with cinnamon for decoration
Wrap yourself in the feelings of fall with this soft treat!
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