a.k.a. puffy pumpkin pillows
I'm finally getting around to sharing my first pumpkin recipe of the season. I know I'm way behind other bloggers who have been posting pumpkin recipes since the beginning of September, but I just wasn't ready yet. We went to Halloween Time at Disneyland this past weekend and the mountains of pumpkins they had around the park seriously made me hungry for pumpkin. And after our first dose of chilly weather, I'm totally ready. Ironically, we have had multiple 90-degree days this week. It's the middle of October. *tear*
I think pumpkin is one of those flavors that people either love or they don't. I adore pumpkin but Matt, on the other hand, is a pumpkin hater. I hear lots of guys don't like pumpkin, so maybe it's a guy thing? Either way, these are really yummy and are more like little cakelets than cookies. Like I said, puffy pumpkin pillows. I may or may not have proceeded to eat half a pan of cookies once I tasted how light & fluffy they were. The spices complement the pumpkin perfectly and together they scream fall. I don't really think I need to mention how the cream cheese frosting just takes these over the top.
Oooh and I made cute little cakelet sandwiches too! They're the perfect way to justify eating two cookies at once. Pumpkin lover or not, I hope you'll give these cookies a try. They are fantastic!
makes 36+ cookies
makes 36+ cookies
4 cups flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 1/4 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup butter flavored shortening
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups white sugar
3/4 cup light brown sugar
2 cups canned pumpkin puree (not pumpkin pie mix)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mats.
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream shortening, butter, sugars and pumpkin on medium speed until light & fluffy, about 3-4 minutes. Add eggs & mix well until thoroughly combined and creamy.
Reduce mixer speed to low and add the dry ingredients. Mix until just combined.
Drop cookie batter by heaping tablespoons onto prepared cookie sheets. Flatten tops slightly. Bake for 13-15 minutes. Let cookies cool on cookie sheets for 5 minutes then transfer to a wire rack to cool completely.
Frost cooled cookies with cream cheesing frosting (recipe below).
Cream Cheese Frosting
1/4 cup (1/2 stick) butter, softened but cool
4 ounces (1/2 block) cream cheese, cold
2 1/2 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice (optional)
In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla and pumpkin pie spice, if using, and blend until moistened. Increase mixer speed to medium and beat frosting for 2 minutes until smooth & fluffy.
Frost cookies as desired.