On a bit of a baking binge this fall season. Ingredient of choice? Pumpkin. I know crazy right?! If you missed it I already whipped up some Pumpkin Bread. But I still have three mondo sized cans of pumpkin puree to use so my pumpkin baking days are far from over. On the agenda now? Pumpkin cookies with spicy cream cheese icing. These don't require that much puree, so it's a great recipe to whip out when you have part of a can left over from a pie or whateves....

Cookie Ingredients
-2 & 1/2 cups of all purpose flour
-2 cups white sugar
-2 cups pumpkin puree
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 tablespoon salt
-2 tablespoons nutmeg
-2 tablespoons cinnamon
-1 tablespoon almond extract
-1 egg
-1/2 cup cooking oil. I like to use coconut oil

Icing Ingredients
-1 1/2 cups cream cheese
-2 1/2 cups confectioners sugar
-1 tablespoon nutmeg
-1 tablespoon cinnamon
-1 tablespoon almond extract

Directions
 Preheat oven to 350. Mix all wet ingredients together then slowly add in sugar and flour and the rest of the dry ingredients. Do not over stir but make sure all the flour is mixed. Spoon large dollops onto a greased cookie sheet and slightly flatten/smooth. Pop into the oven for 15-18 minutes. Pull out and place cookies on plate to cool. When they are cool spoon the icing on.

Icing Directions
Warm cream cheese in the micro so that it's easy to stir. Mix in spices and extract. Slowly mix in powdered sugar. You want a consistency that is not runny but not stiff. 

These are light and cakey cookies and the sweet/spicy of the cream cheese icing is a perfect counterpoint. Enjoy!








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