If you bake it they will come. Along with their laundry, grocery list, and homework. It’s a bit strange navigating this new season of life having my first girl in college, three still at home, AND my first born getting married! WHAAATT?!! You go from holding your newborn in your arms to watching them say “I Do” in 30 seconds flat. Word of advice: don’t blink. EVER.
While big sister was home, from college, I took a day off from work and spent it with her, just the two of us. It was wonderful. We tried a new little breakfast café, window shopped, bought her groceries, window shopped some more, and ate lunch at the cutest little deli. I am truly enjoying this new season our mother/daughter relationship is in.
My heart feels so full when all my kids are home and around our table. So much so that I immediately want to bake their favorite dessert or cook their favorite dish. So of course I did that very thing this weekend. Well, technically, I made new recipes…..but they did become new favorites.
I have been wanting to find or create a recipe for a cookie that tasted like pumpkin pie. I think I found it! Recipes of Holly’s Pumpkin Cookie is where it’s at! The scents, alone, were so delicious you could taste the cookie without tasting the cookie. Know what I mean?
Cinnamon Pumpkin Cookies w/Cream Cheese Frosting
- 2 cups of All-Purpose Flour (I used 1:1 Gluten Free Baking Flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 10 Tbsp of butter, softened
- 3/4 cup granulated sugar (I used coconut sugar)
- 1/2 cup light brown sugar (packed
- 1 large egg
- 1 tsp vanilla
- 1 cup pureed pumpkin
Cream Cheese Frosting
- 4 oz. cream cheese, softened
- 5 Tbls butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla
Directions
- Preheat oven to 350 degrees.
- In medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl or bowl of a stand up mixer, mix together butter, granulated sugar and brown sugar.
- Mix in egg
- Add pumpkin and vanilla then mix till fully combined.
- Add in flour mixture and mix together.
- Scoop dough out onto parchment paper lined cookie sheets. I used an ice-cream scoop to drop the dough onto the cookie sheets. (These do not spread out and bake like other cookies, so I recommend pressing gently down on each cookie to create a smooth top for your icing.)
- Bake for 13-15 minutes. Then cool on a wire rack.
Frosting
- Using a hand held mixer, whip butter and cream cheese in a bowl till smooth and fluffy.
- Mix in powdered sugar and vanilla till combined.
- Spread on cookies and sprinkle extra cinnamon for decoration (optional).
Twisted Oak Farm 