There is a defined period during the year when all things pumpkin flavored are appropriate…the months of October and November. Starbucks may bring out their Pumpkin Spice Latte in September but, in my opinion, that’s a little early. September in DC is usually feels more like summer than fall.
I found this recipe from Real Simple a few years ago, and made the cookies once before…maybe even before this blog! Since we’re cooking Thanksgiving dinner for ourselves and my brother, I thought I’d give them a try again. Really, Thanksgiving is the last opportunity for pumpkin flavored food.
Pumpkin spice cookies…Good. Pumpkin spice cookies with cream cheese frosting…better! The recipe actually calls for making these cookies into sandwiches, kind of like a whoopie pie. But, you don’t get a good cookie-to- frosting ratio that way. So, instead, I simply spread the tops with the cream cheese frosting and added a few orange sprinkles.
The cookies can be made up to 3 days in advance and kept in an airtight container. Whip the cream cheese and assemble the cookies no more than 2 hours before serving.
Pumpkin Spice Cookies
- 3 tablespoons unsalted butter, room temperature
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon pur vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 2/3 cup cream cheese, at room temperature
- 1/4 cup heavy cream
- 1/4 cup confectioners’ sugar
- Heat oven to 375 degrees.
- Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.
- Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
- Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
- Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners’ sugar until smooth and spreadable.
- Spread the flat sides of half of the cookies with the cream cheese frosting and top with remaining cookies. Or, spread the frosting on the tops of the cookies.