This pumpkin cookie recipe is like eating a piece of decadent pumpkin roll in a cookie-sized portion. It's best to have your self-control ready to go after these come out of the oven. This soft spiced cookie is frosted with velvety cream cheese frosting, creating the ultimate sweet and spiced delicacy in a perfectly sized package. This is a great recipe for holiday cookie exchanges or smaller portioned treats for fall dinners. You can practically smell autumn in your kitchen!
Frosted Pumpkin Cookies
Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sugar
2 cups vegetable shortening
2 eggs
1 (15-ounce) can of pumpkin
2 teaspoons vanilla extract
1 cup raisins
1/2 cup chopped nuts (to place on top of frosting)
Cream Cheese Frosting Ingredients:
1 (3 ounces) package of cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
Directions:
1. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Beat shortening and granulated sugar in a large mixer bowl for 30 seconds.
3. Add pumpkin, eggs, and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined.
4. Stir in raisins. Drop by rounded teaspoons onto ungreased baking sheets.
5. Bake for 12 to 15 minutes or until the edges are golden brown. Cool on baking sheets for 2 minutes; remove to a wire rack to cool completely.
6. Mix all frosting ingredients together with an electric mixer until smooth.
7. Frost cookies with Cream Cheese Frosting. Sprinkle nuts on top.
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The image featured at the top of this post is ©bhofack2/ via Getty Images.