It's September! That means it's fall, and we can bring out all the fabulous pumpkin stuff, right? That might be wishful thinking here in Phoenix, where it's supposed to reach a high of 108 degrees today, but it's not going to stop me from whipping up a batch of delicious (and for me, optimistic) pumpkin cookies with cream cheese icing.
These cookies are soft, fluffy, perfectly spiced, moist--in a word, INCREDIBLE.
They've been a family favorite, and a particular favorite of mine for so long that my recipe card reads "From Mommy to Nikki." Mommy. Clearly one of the first recipes I requested for my very own recipe box!
Mix the sugar and shortening together, and beat until fluffy. Add eggs and beat. Add spices, salt, baking powder and baking soda, pumpkin, and mix together. Add the flour last, mixing just until incorporated.
Scoop the cookie dough onto a cookie sheet, and bake at 375 Fahrenheit for 10-12 minutes. Let cool completely before icing the cookies.
This recipe is large, and makes around 6 dozen cookies. It can easily be halved. Maybe it should be, because I guarantee, no matter how many you make, you will eat them all. They're that good. I typically only make these when I have a potluck to go to.
Combine all ingredients in a mixer, and beat until smooth. If the icing is too thick, thin with a little bit of cream or milk.
You could use a piping bag and tip to add the icing to the pumpkin cookies, but I prefer just using a small metal spatula. I like the look--homey and casual and warm and inviting--and I like the ratio of icing I end up with better.
They're good without the icing, too, but with the icing...ooooooh baby. It's magical!
What's your favorite fall pumpkin treat?