Pumpkin Cookies w/Pumpkin Spice Cream Cheese Frosting
These are delicious little numbers that won’t be hanging around the kitchen long. Note: The Humble Goat Cheese Pumpkin Spice flavor is seasonal. I bought mine at Kowalskis (not in the grab-and-go cheese section near the butter). If you can’t find it, you could use plain goat cheese with a teaspoon of pumpkin spice seasoning.
- 1 cup butter softened
- 2/3 cup packed brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- Frosting
- 4 ounces room-temperature Pumpkin Spice Humble Goat Cheese
- 4 ounces room temperature cream cheese
- 1/4 cup butter 1/2 stick softened
- 1 tablespoons cream or milk
- 3 cups confectioner's sugar
- 1 teaspoon salt
1. 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.
2. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10 -12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
