Pumpkin Cookies with Maple Cream Cheese

My mom was in the mood for a soft and flavorful pumpkin cookie, so we picked up a few fall ingredients and put together these very festively fall cookies. I was inspired to add the maple cream cheese (topped with some pecans) after having the new Maple Pecan Latte at Starbucks. Still being a bit pumpkin-ed out from last year, I liked having a different option, and thought it was a welcome change to the lineup of fall flavors. My mom said this was her favorite cookie we have ever made, and I think they more than beat the latte on the flavor combination. These really melt in your mouth and make you feel like autumn is giving you a slightly-spiced hug.

Pan: A cookie sheet, with parchment paper lining the pan
Yield: About 2-3 dozen cookies

Oven prep: Bake at 350˚ F

What You’ll Need:

• 1/2 cup softened butter

• 1 cup granulated sugar

• 1/2 cup powdered sugar

• 1/2 cup vegetable oil

• 1/2 cup canned pumpkin

• 1/2 tsp vanilla

• 2 eggs

• 4 cups flour

• 1/4 tsp baking soda

• 1/4 tsp cream of tartar

• Dash of salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cloves

Frosting:

• Can of cream cheese frosting

• 1 tsp maple extract

• (optional) cinnamon

• (optional) pecan pieces

Directions:

1. Begin by preheating the oven to 350˚ F and prepare a cookie sheet with parchment paper.

2. Using a large bowl, mix together the butter, sugars, oil, pumpkin, vanilla, and eggs until fully blended.

3. Continue by slowly adding the flour, baking soda, cream of tartar, salt, and spices until a smooth dough forms. 

4. Form the dough into balls and place onto the baking sheet. Each ball should use about 1 1/2 tablespoons worth of dough. Slightly flatten each ball using a glass or the bottom of your palm. Bake for 8-10 minutes.

5. After 5 minutes, transfer the cookies from the pan to cool. Allow the cookies to cool completely before starting the frosting. 

6. To begin your frosting, scoop about 1/2 of the canned cream cheese frosting to a small bowl. Add your maple extract and stir until incorporated (you can taste to see if you want more maple flavor). Use a knife or spoon to put a small dollop on each cookie and smooth around until a nice circle forms.

7. You can also add a sprinkle of cinnamon and/or pecan pieces on top of each cookie. I poured some cinnamon into a small bowl, and pecans in another. This made it easier to have a system of decorating them.

8. Once frosted, the cookies are ready to eat! The cookie remain soft and the frosting stays quite creamy for quite a few days. You can also freeze them and they taste good right out of the freezer!

Here are some photos of the final product: