Soft Cream Cheese Pumpkin Spice Cookies Food

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

SOFT CREAM CHEESE PUMPKIN SPICE COOKIES

Steps:

• Preheat the oven to 350 F (180 C, or Gas Mark 4), and prep two large cookie sheets. I spray mine lightly with PAM, or you can line them with parchment or silpat, as you prefer.
• In a large bowl, cream together the butter, cream cheese, oil, pumpkin, sugars, vanilla and eggs.
• In a medium bowl, blend together the flour, baking soda, cream of tartar, salt and pumpkin pie spice.
• With a hand mixer, blend the dry ingredients into the wet by cupfuls until fully incorporated and smooth. Batter should be very soft and fluffy. You may think you haven't used enough flour, but trust me, this is the correct texture.
• Using a small cookie dough scoop, space dough balls about 1/2" to 1". Your choice - you can leave them as is, or you can flatten them slightly with your fingers to about 1/2" thickness. Either way, they do not spread during baking.
• Bake cookie sheets side by side for 15-20 minutes (ovens vary), or until they feel firm to the touch when they are poked in the center.
• Remove from cookie sheets and cool on wire racks.
• While cookies are cooling, in a small bowl, blend together powdered sugar, water and spice to make the glaze. Set aside, covered, until cookies are ready for glazing.
• When cookies are completely cooled, dip or drizzle with glaze. Leave the glazed cookies on the wire racks to allow the glaze firm up. Store in an airtight container for up to three days, if they last that long!