Add a candy pumpkin or candy corn to the top of these pumpkin with cream cheese frosting to give them a festive holiday look.
Matt and I had so much fun in the kitchen with our cookie “cook off”! He was making this pumpkin cookie recipe given to us by a wonderful friend, Marcia, who lives near Canandaigua, New York. Ever since Marcia gave us this recipe, I have made these cookies for my family and neighbors at Thanksgiving. To me it’s a fun way to kick off the holiday cookies baking, and my family has no complaints about that!
- ½ cup sugar
- ½ cup brown sugar
- 1 cup margarine or butter
- 1 cup canned pumpkin
- 1 tsp. vanilla
- 1 egg
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¾ cup of nuts (optional)
- 2 cups confectioner’s sugar
- 2 Tbsp. margarine, softened
- 1 tsp. vanilla
- 3 oz. cream cheese, softened
- 3-4 tsp. milk
1. Heat the oven to 350 degrees.
2. Combine both sugars and margarine until light and fluffy.
3. Add the pumpkin, vanilla and egg and blend well.
4. Combine the flour, baking soda, baking powder, salt and cinnamon
5. Add dry ingredients to the pumpkin mixture and mix well.
6. Stir in chopped walnuts if using.
7. Drop by rounded teaspoonfuls, (NOT ladlefuls like Matt did in our food video!) and place two inches apart on an ungreased cookie sheet.
8. Bake 10 to 12 minutes and let cool before frosting.
9. Mix together the frosting ingredients until smooth. Coat the tops of the cookies and for fun, add a small candy pumpkin. Recipe makes about 2 ½ dozen cookies.
It’s important to refrigerate these cookies after they are frosted because the frosting contains cream cheese that can spoil at room temperature. Don’t let that scare you. These are some of the tastiest cookies I’ve ever had and once you try them I’m sure they’ll become a family favorite as well!