Pumpkin cookies with cream cheese icing
Yes, they are as good as they look!
I have to say before I take all the credit and give a tutorial on these cookies, that the cookie recipe was given to me by my friend Jenny H. (not Hepworth ;)) and the cream cheese icing I found on a recipe site.
I did do a little tweaking to the recipe though, so I guess I can partly claim it as my own.
Here’s how to make these delicious Pumpkin Cookies with cream cheese icing.
(I’ll re-post the full recipe at the bottom of this post for easier copying & printing)
Measure out 1 Cup of Shortening…
(This post is not sponsored by Pamered Chef or Crisco. But it should be!)
…and 3 Cups Sugar.
Combine them together in a mixing bowl
Mix in 2 eggs
Do you like my attempt at taking a picture of an egg cracking?
Add 1 large can of pumpkin (30 ounces). Please note, you are suppose to use canned pumpkin, NOT pumpkin pie mix. I bought the wrong one. Sorz about that.
Apparently we’re in a canned pumpkin shortage right now (??) but I had absolutely no issues finding and buying the canned pumpkin.
** edited to add: Captain Oblivious here (ME!) used Canned Pumpkin Pie Mix instead of Pumpkin. OMG hahahahaha! I had a reader point this out to me.
I’m DYING laughing right now at how oblivious I am sometimes. Well, in case you are wondering, use Pumpkin, NOT Pie Mix!!
(But for the record, they tasted perfect and yummy with the pie mix as well.)
Now add 1 tsp. vanilla
If you have 11 year old vanilla that you
smuggled in bought from Mexico while on vacation, it tastes even yummier!
Time to mix in 5 cups flour!
The flour really mixes a lot better if you have your scraggle-muffin-looking child mix it for you.
I don’t have the fancy crank Kitchen-aid that holds like 250 cups of flour. I just have the basic kitchen-aid, so I had to pull out all the stops and use the mixing cover thingy that came with it. Otherwise with 5 cups of flour mixing around I would have had a snow storm all over my kitchen!
Now it’s time to add all the spices!
Add 2 tsp. cinnamon, 2 tsp. nutmeg, 2 tsp. baking soda, 2 tsp. baking powder, & 1 tsp. salt (not pictured).
You can tell I’ve lived all over the place just from this one picture. I’ve got HEB sugar – HEBs are only found in Texas, & I’ve got a Shop Rite nutmeg – Shop Rite’s are only on the East Coast (we lived in New Jersey for a year). I should have added my Trader Joe’s cinnamon just so I didn’t leave California out. LoL. This picture cracks me up.
Now just mix the heck out of it
You really can’t screw this up. I guess I should say to not over-mix it, but I’m not a baker and I don’t even know if that’s true. They say it is, but whatevs. Just mix it for awhile until it’s smooth and tastes good when you lick your fingers.
Be forewarned, this recipe made a ton of cookies! I didn’t count b/c I was too busy eating them as they came out of the oven (and also the batter is yummy!), but seriously, you can feed a small army with this recipe.
Now just plop the batter onto a cookie sheet and you are good to go!
I was using a cookie scoop (pictured above) but it was broken, so I tossed it and just did the rest of them the po’ mans way – with my finger.
(Don’t worry, I washed it (my batter licked finger). maybe. But even if I forgot, don’t the germs bake out anyway? At least that’s what my mom always told me. I’m still trying to figure out how the germs “bake out” of things like icing. Hmmm.)
Bake @ 350 for about 10-12 minutes.
And let cool before eating (or not, they are good warm too!).
And now for the icing!
What came first, the chicken or the egg? The icing or the cookie?
To make super yummy Cream Cheese Icing, follow these simple steps.
Plop 2 (8 ounce) packages of softened cream cheese…
(and if by “softened” the recipe means to just pull them straight from the fridge and plop them in, then they were totally softened)
…anyway, plop it in the kitchen aid bowl (unless you are old skool and just just use hand beaters. In that case, I pity you, and plop the cheese in a mixing bowl)
Mix in 1/2 cup butter, softened. I actually took this one to heart and decided to soften the butter. Let’s just say a full minute in the microwave is waaaaay too long.
It totally worked just fine though. I’m thinking the butter helped to soften the cream cheese. Win/win in my book.
Now gingerly add 2 cups sifted confectioners’ sugar
Or just bang it all in there at once. It’s way more fun to clean up.
To finish off this masterpiece, simply mix in 1 teaspoon of amazingly strong Mexican vanilla (or just plain ol’ vanilla if you don’t have the illegal kind)
After you mix it for a bit, stop your mixer and scrape the sides really well and then mix some more.
I swear, adding the butter really makes this icing so delish.
Oh crap, I just gained 5 pounds looking at this icing.
And now it’s time to ice these bad boyz.
The cream cheese icing recipe says to referigerate after mixing, but I iced these cookies, left them out overnight, and then ate one the next afternoon. I was fine. Only a *small* stomach ache but nothing some pepto couldn’t cure.
REFERIGERATE the icing!
Okay, so about this photo. Several things come to mind…
* I only have one cookie cooking rack, so when they are cool (enough) I move them to make room for a new batch from the oven. Sometimes I use paper bags to set them on, sometimes I’ll use cookie sheets. This time I used left-over (unused) packaging paper from our recent move. 😉
* I don’t own a cookie platter that stacks up several layers high (where on earth would I even store something like that?!). When I need to make a display for cookies (rarely because I hardly ever bake) I just use large and medium platters and inverted bowls in between each layer. In this case, I used Simple Additions platters and bowls by Pampered Chef.
Once they were all iced, I thought they needed *something* more so I added a smidge of cinnamon on top of each cookie. Nutmeg would work well too.
The tower of pumpkin cookies:!
I told Kinsey to pose with the cookies “for my blog” and this is what I got.
She did it just for you.
The cookies and the display are perfect for any Fall or Halloween party!
I bet you can’t eat just one!
And now the moment you’ve all been waiting for.
A fully intact recipe that you can copy and print!
‘Cause I’m nice like that.
Do you ever see recipes on blogs and they have all these cute pics, but then the recipe is so tangled in the post that it’s almost impossible to copy it for yourself? ya, me too. If you ever post recipes online, leave a user friendly version for us!
1 Cup Shortening
3 Cups Sugar
1 large can pumpkin (30 ounces)
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Now, bake @ 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.
Cream Cheese Icing:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Blend until smooth. Store in the refrigerator after use.
Recipe courtesy of Allison @ www.houseofhepworths.com
Let me know if you end up making them and what you thought!