Aside from the leaves, the cool weather, the comfort food, the pumpkin patch, my birthday and Halloween, one of my favorite parts of October is that it is finally time for me to start enjoying all things pumpkin. From pumpkin soup to pumpkin cheesecake, to pumpkin martinis, I love it all. And now that I can add these easy, super moist cookies to the list I am pretty sure I have enough recipes to use the bajillion cans of pumpkin puree I stocked up on last time I was at Costco.
In addition to prepping the nursery, I came down with a cold last week and was unable to spend much time in the kitchen. Instead I rested, slept, watched Lifetime movies and thought up all of the wonderful things I could make with pumpkin. These cookies were the first thing I thought of and thus the first thing I made when I felt well enough to get back in the kitchen. They are sweet, moist and topped with cream cheese frosting. It might just be my favorite cookie recipe this far. And no, that is not the pregnancy talking.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Sift together flour, baking soda, salt and pumpkin pie spice.
Using a stand or hand held mixer, cream together butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla. Gradually beat in sifted flour mixture until well combined. Fold in pumpkin puree.
Drop tablespoonfuls of dough onto prepared baking sheet a couple of inches apart. Baking for 12 - 15 minutes or until cookies start to brown slightly on the edges. Transfer to a cooling rack and cool completely.
While cookies are cooling, cream together the cream cheese and butter. Beat in vanilla. Add in 1 1/2 cup powdered sugar and beat until it is a stiff spreadable mixture. Add more powdered sugar if necessary. Frost cookies. Serve.
If you have any leftovers, keep the frosted cookies in the refrigerator. Enjoy!