Awhhhhh the soft, pillowy, spicy pumpkin drop cookie with cream cheese frosting!!! This is classic fall. The cookies are more “cakey” than “cookie” and have cinnamon, nutmeg, ginger, and cloves!! Every fall the kids beg for these and when we run out they fuss for more!!! Let’s get baking!!! Makes about 3 1/2 dozen.
Ingredients
1 cup sugar
1/2 cup butter, softened
1 cup canned pumpkin
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
4 rounded teaspoons cinnamon
1 rounded teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup nuts if desired
Directions
- Heat oven to 375 degrees.
- Beat sugar and butter in a large bowl with an electric mixer. Beat until light and fluffy.
- Beat in pumpkin and eggs.
- In a separate bowl, combine all dry ingredients and stir with a whisk.
- Add the dry ingredients to the wet ingredients and stir until just combined. Add nuts if desired.
- Drop dough by rounded teaspoonfulls onto a parchment lined (or ungreased) baking sheet.
- Bake for about 8-10 minutes. Cool on rack.
- Frost with cream cheese frosting and top with additional nuts.
Cream Cheese Frosting
This is a half recipe because you don’t need a ton
1/4 cup butter, softened
4 ounces (1/2 a package) of cream cheese, room temperature
3-4 cups powdered sugar
4-6 tablespoons milk
2 teaspoons vanilla
Beat butter and cream cheese until fluffy. Add vanilla and 3 cups powdered sugar. Add the milk a little at a time until you get a nice consistency that will form stiff peeks and is not runny. Keep beating in milk/powdered sugar until you get the desired consistency.
