How to Make American Pumpkin Spice Cookies

This clearly has nothing to do with travel other than the fact that I’m currently in the United States doing all things fall related. That includes making and eating everything pumpkin spice flavored, as one does in every American fall meme.

While I won’t go as far as to jump on the Starbucks kool-aid bandwagon and drink pumpkin spice lattes every day, I will play Betty Crocker and cook up some yum, somewhat healthy goodies!

I made these delicious monsters the other day for a Halloween party and they were gone within minutes! They’re pretty easy to make, and I’d suggest doubling the cookie portion of the recipe (not the icing though, I had a lot left over).

I got this recipe idea from Two Sisters Crafting and edited it a little to the below:

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INGREDIENTS:

Pumpkin Spice Cookies:

1/2 Cup Butter (Sweet Cream Salted)
1 Cup Sugar
2 Eggs
1 Cup Canned Pumpkin
2 Cups Flour
4 tsp. Baking Powder
1 tsp. Salt
2 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
Parchment Paper

Cinnamon Cream Cheese Frosting:

1/2 Cup Butter (Sweet Cream Salted)
8 oz. block of Cream Cheese
3 tsp. Vanilla
4 cups Powdered Sugar
1 tsp. Cinnamon
DIRECTIONS:
Pumpkin Spice Cookies:
1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting
Cinnamon Cream Cheese Frosting:
1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.
4. Pour icing into a plastic ziplock bag and refrigerate for 30 mins-hour
5. Cut a tiny hole off one of the corners, and squeeze the icing to decorate your cookies!