Pumpkin Spice Cookies with Cream Cheese Icing

My oldest son, Isaiah, had been asking to make some cookies for a while and Thanksgiving came and went and so did his opportunity to help make goodies for that particular holiday.

He finally asked again and this time, I was able to supervise his perfect execution of Pumpkin Spice Cookies with Cream Cheese Icing and man, he did a fantastic job! (I was so busy supervising I forgot to photograph the event, lol, sorry for the lack of images!)

These are not your average cookie either, these are almost “cake like” cookies. A good mouthful of yummy! You will need a glass of milk or a cup of coffee to enjoy with these, so go make some and get ready to taste a cookie that is one of kind good.

Ingredients ~ For the Cookies 

• 1 cup white granulated sugar
• 2 sticks unsalted butter, softened
• 2 tablespoons maple syrup (we used regular pancake syrup)
• 2 eggs
• 1 cup canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• Pinch of salt

Ingredients ~ For the Icing

• 2 (8 oz) packages of cream cheese softened
• 1 1/2 cups 10x powdered (confectioner’s) sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract

Directions

Preheat your oven to 350°F

In your stand mixer, using the paddle attachment, cream the sugar and butter until light and fluffy. Add the maple syrup and eggs. Mix until throughly incorporated. Add the pumpkin and mix well.

In a separate bowl sift together flour, baking powder, salt cinnamon, allspice,  nutmeg, and cloves. Use a whisk to mix the dry ingredients together. Slowly add the dry ingredients to the wet ingredients and mix well.

Drop the dough by teaspoonfuls onto an ungreased cookie sheet.

Bake for 9-10 minutes or until the edges are slightly browned. Cool completely.

For the Icing ~ in a stand mixer, using the paddle attachment, cream the cream cheese until light and fluffy (about 3 minutes). Slowly beat in the powdered sugar until completely smooth. Add the milk and vanilla, beat until smooth. If the frosting is a bit thick, add a tiny bit more milk. Put the icing in the refrigerator until the cookies are completely cool.

Once the cookies are completely cool, ice each cookie.

Now, grab your glass of milk, a cup of coffee, or hot chocolate and enjoy!

I hope you find time to enjoy these scrumptious cookies this holiday season.

In His Grace,

Callie