• Carli Perkins

fall pumpkin cookies

oookay, here it is!


everyone asking if i'd give out the recipe to these.. i know you're reading and here it is. i made pumpkin cookies last year for fall and all throughout Christmas season, but this year i made new ones. new ones that everyone can't stop eating (including myself.. eeeek). with that said, these have turned into my new favorite... AND justin's.. whaaat?! he doesn't like pumpkin anything anymore, so him liking these cookies means i'm accomplished with life.




also, unlike last years, these have a homemade cream cheese and nutmeg frosting *que heart eyes*. these recipes make a lot of frosting and dough which is good if you make the recipe in whole. you can clearly always cut it in half and not make a trillion cookies, but they come in high demand..


i don't have the cool, super unnecessary picture of all of the ingredients together because i always just get too excited to bake them and start right away and then remember i need pictures for this post!


but, here's the important part.


INGREDIENTS:


FOR COOkIES

2 cups of butter, softened

2 cups of white sugar (if you have a friend who wants these cookies make them buy you the 20lb bags ;))

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon pink himalayan sea salt

2 teaspoons cinnamon

1 teaspoon nutmeg

2 eggs

2.5 teaspoons vanilla

1 15- ounce can of pumpkin

4 cups all purpose flour

chocolate chips


FOR FROSTING

3/4 cup of butter, softened

8 oz cream cheese

3.5 cups powdered sugar

1 tablespoon vanilla

nutmeg **




HOW TO MAKE


COOKIES

preheat your oven to 35o-- i sometimes do 375 (on accident, but it still works). in your mixer beat the softened butter. then add your sugar, baking soda, baking powder, pink salt, alllll of the cinnamon, and the nutmeg and then mix until it is combined. add in your 2 eggs and vanilla and mix until added. now, add your can of pumpkin and chocolate chips and mix. mix in as much of your flour as your bowl will allow. if not all can fit now mix the rest with a spoon.


use a nonstick pan or line a cookie sheet with a pan liner and drop about 1 tablespoon of dough onto the pan. you can usually make about a dozen on a cookie sheet. bake for about 11-12 minutes (i like them best at 11.5) or until they are done to your liking.




CREAM CHEESE FROSTING

use a mixer and start by mixing the butter and cream cheese. you will have to scrape the sides down a lot for this. mix until light and fluffy. i noticed it around 2.5-3 minutes.

after that, add the powdered sugar only .5 a cup at a time until it is all mixed in. add the vanilla and beat for about 2 minutes. ** for the nutmeg, add until you are visibly able to see the nutmeg in the frosting-- but not enough so that it turns the frosting brown, you want it to stay the creamy color. so use your eyes for this and it should taste slightly like nutmeg.




that's it! it is actually super easy and you can make lots. i know i'll be taking them to pot lucks or any family holiday gatherings. you can store your dough and frosting for up to 6 days. i wouldn't know how much longer it lasts since it is always gone before that!


i hope you love these cookies because i know these are never leaving my house. enjoy!


xo

carli


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