If you’re looking for the perfect recipe to bake this fall then take the advantage of this cookie recipe!

“They’re a great fall cookie,” Allie Timmerman, ‘16, said. “They have a delicious pumpkin taste with a cream cheese frosting.”

Pumpkin Cookies with Cream Cheese Frosting

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 (15 ounce) can pumpkin puree
• 1 (3 ounce) package

cream cheese, softened

• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 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.
3. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
4. 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.
5. 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.

Recipe from Allie Timmerman, ‘16