Soft Pumpkin Cookies With Icing

Soft Pumpkin Cookies With Icing

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Soft Pumpkin Cookies With Icing

Soft, melt in your mouth, pumpkin cookies topped with cream cheese frosting. Perfect dessert and cookie for the fall season. ?

Printable Recipe: whatmollymade.com/melt-in-your-mouth-pumpkin-cookies/

Ingredients:

Pumpkin Cookies:
1 cup 2 sticks butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 eggs
1 teaspoon vanilla
1 cup canned pumpkin
2 cups all-purpose flour

Cream Cheese Frosting:
1/2 cup 1 stick unsalted butter, softened
8 oz cream cheese softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions
1) To make the cookies: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
2) Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
3) To make the cream cheese frosting: In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. Serve immediately or keep in an air tight container in the refrigerator for up to one week.

See also  Homemade Brand Pumpkin Pie Ice Cream

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t i m e s t a m p s
0:00 Why we love this recipe
0:28 #1 Tip: Room temp butter
0:45 Add the dry ingredients
0:59 Add the wet ingredients
1:11 How to measure flour correctly
1:41 Scoop and shape
1:55 How long to bake them
2:10 How to make cream cheese frosting
2:31 Make them pretty
2:54 The difference between gluten free and regular

s a y h e l l o
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a b o u t m e
I’m Molly, a food photographer, recipe creator and owner of What Molly Made. I’m so glad you’re here. My hope is that the recipes you’ll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me overcome a difficult diagnosis and gather my family around the table, and I hope they can help you too!
» Learn more about me here: whatmollymade.com/about/
» Order my gluten free dairy free cookbook: whatmollymade.com/anti-inflammatory-diet-cookbook/

Youtube video by Molly Thompson

Add in pumpkin and beat on low speed until just combined. In a separate bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda and salt. In a large bowl or in the bowl of your stand mixer, cream together the butter and sugar with a hand or stand mixer. Then add the egg and mix well.

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Preheat the oven to 350 f (170 c). Line two sheet pans with parchment paper and set aside. In the bowl of a stand mixer fit with the paddle attachment, or a large mixing bowl with a hand mixer,. 1 tsp pumpkin pie spice frosting 4 oz softened cream cheese make sure to sit it out in advance to come to a softened consistency 3 tbsp softened butter 1 1/2 cups powdered. Bake for 12 minutes. The cookies will have a very soft and moist center inside. How to make soft pumpkin cookies cookies. Preheat the oven to 350f and line a large baking sheet with a silpat mat or parchment paper. In a large bowl, beat the butter,.

In a large bowl or in the bowl of your stand mixer, cream together the butter and sugar with a hand or stand mixer. Then add the egg and mix well. Add the pumpkin and. Preheat the oven to 350 f (170 c). Line two sheet pans with parchment paper and set aside.

Add the pumpkin and. Preheat the oven to 350 f (170 c).

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Then add the egg and mix well. Add the pumpkin and. Preheat the oven to 350 f (170 c). Line two sheet pans with parchment paper and set aside. In the bowl of a stand mixer fit with the paddle attachment, or a large mixing bowl with a hand mixer,. 1 tsp pumpkin pie spice frosting
4 oz softened cream cheese make sure to sit it out in advance to come to a softened consistency 3 tbsp softened butter 1 1/2 cups powdered.

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