the PUMPKIN COOKIE

It occurred to me the other day, that the most fall-esque activity that we have done all season was go to a couple fairs and eat some apple crisp. It's OCT 22nd people, and that's all that I have documented. In an effort to have some more fall fun, L and I picked some pumpkins up from Prince Postale the other day to carve, and whipped up a delicious batch (same recipe as last year) of our favorite pumpkin cookies!
INGREDIENTS:
Cookies:

• 2.5 cups unbleached white flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1.5 cups granulated sugar
• 1 stick of butter, softened
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

Frosting:

• 8 oz. cream cheese, softened
• 4 tablespoons of butter
• 2.25 cups powdered sugar
• 0.5 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

DIRECTIONS:

Cookies:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 
3. In a large bowl, beat the sugar and butter until well blended. Slowly beat in the pumpkin puree, egg, and vanilla extract until smooth.
4. Gradually beat in the flour mixture.
5. Place round scoops of batter onto a baking sheet that is lined with parchment paper.
6. Bake for 15 to 18 minutes, or until the edges are firm. Let cool completely before frosting.

Frosting:

1. In a large bowl, mix the cream cheese and butter together until smooth.
2. Add the powdered sugar, ground cinnamon, and vanilla extract. Beat until full and fluffy.
3. Refrigerate any leftovers. 

SO DELICIOUS!! THE CINNAMON FROSTING IS EVERYTHING!

A little documentation of our carving extravaganza! Currently sitting pretty in our window sill would be the scariest of jack O' lanterns and the creepiest of cats!

How are your fall and Halloween activities going??