
Thanksgiving's here and I've got pumpkin on the brain.
The only I did different was use less cloves -- 1 tablespoon just seem a bit dangerous for my tastes.
Ingredients
- COOKIES -- Dry Ingredients
- 3 cups flour
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- COOKIES -- Wet Ingredients
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
- FROSTING
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 3 cups confectioners' sugar
Directions
Preheat oven to 350.
Line cookie sheets with parchment paper.
In a large bowl, sift together the cookie dry ingredients.
In another bowl, mix oil and brown sugar until well blended. Add additional wet ingredients, making sure each item is blended in before adding another.
Add dry ingredients little by little until incorporated.
Use a tablespoon to drop cookie dough on pan, leaving a 1 inch buffer between cookies.
Bake cookies for about 15 minutes or until an inserted wooden pick comes out clean.
Cool cookies on pan.
In another mixing bowl, cream butter. Then add cream cheese and mix until well incorporated.
Add sugar and vanilla little by little until it's all mixed smooth
You can either use a piping bag to apply frosting to a cookie sandwich or spread with a knife.
Chill before serving.
Comments
There are no comments. Be the first to add one.