Pumpkin Spice Cookies

Even though October is quickly coming to a close, pumpkin-everything season is still upon us. We usually make these cookies once or twice during the fall.

The recipe originated from a neighbor we had many years ago. My brother loved the cookies so much, we had to get the recipe and try to make them ourselves. Since then, these have become a yearly fall-staple.

The pumpkin and extra flour gives these cookies a fluffier-cakey texture. Normally, I prefer a chewier cookie, but with these the texture works much better. And of course, when there's pumpkin, you gotta have cream cheese frosting, right? The two practically go hand-in-hand!

 Click through for the full recipe!

*Note: the recipe below makes about 3 dozen cookies. Since my brother and I are the only ones that eat them, I halved the recipe, so the amount of dough/cookies in the pictures will look smaller.

1 Cup Brown Sugar

1/2 Cup White Sugar

3/4 Cup Butter, softened

1 large egg

1 Cup Pumpkin

1 tsp. Vanilla

2 1/2 Cup

1/2 tsp. Baking Soda

1/4 tsp. Salt

1 Can of Cream Cheese Icing

Preheat oven to 300 degrees. Add both sugars to a large bowl and stir until combined. 

Add softened butter to the sugars. Beat on low with a mixture until they are all combined. Your mixture should be a grainy paste. 

Add pumpkin, egg and vanilla to the sugar/butter mixture. Beat at medium speed until the ingredients are combined and the mixture is light and fluffy. 

In a separate bowl, combine flour, baking soda and salt. Slowly add the dry mixture to your pumpkin mixture. Beat at medium speed, until everything is combined. 

Drop about a tablespoon of dough onto a cookie sheet lined with parchment paper. I used a cookie-scoop so the cookies would be relatively equal in size. 

Bake cookies for 20-22 minutes or until they are slightly brown around the edges. Set them on a rack to cool. While they are cooling, scoop out your desired amount of icing and pop it in the microwave. I microwaved it on 10 second intervals, until the icing was melted. You could also leave the icing firm and pipe it on instead, but I like the drizzled effect.  

Lay old newspaper or extra parchment paper. Using a spoon, drizzle the melted cream cheese overtop of the cookies. Let the cookies sit for a few minutes to let the icing harden. Once cool, store them in a container in the fridge. Be careful not to stack them, as the icing causes them to stick together.