Tuesday, February 3, 2015

Pumpkin Cookies

Pumpkin Cookies Delicious and Moist

Why wait till fall to have these again. I love them and I eat them all throughout the year. Especially when you have them frozen and can pull one or two out at anytime you're in the mood. This is a tasty recipe that is really moist. You're going to want them every chance you get. Being that I am making a life change and eating healthier and exercising I leave out the cream cheese frosting for myself. 


2 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar


Preheat oven to 350 degrees F 

Lightly grease a coupe of baking sheets.
Mix flour, baking powder, cinnamon, soda, nutmeg, and ginger together in a bowl.
Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until smooth. 
Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. 
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 12 minutes. 

Mix cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a bowl with an electric mixer until soft and creamy. 

Add in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.
Frost cookies. Serve and enjoy!

As always, thanks for stopping by and visiting us here at CountryLife4Me. We love having you over. Our home is your home.

Be well, be blessed and have a terrific day!

Love, Mary

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Thanks for commenting. I hope you enjoyed your stay. Love, Mary


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