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Do you ever start a blog post that should only take about 30 mins to whip up, and here we are 8 days later and finally finishing. Swehhh my friends, this week has just been one of those weeks. Still trying to figure out how to add just a few more hours to my days, especially when you have a wee little one chasing your feet all day 🙂 …But I couldn’t imagine life any other way!!!

So on todays episode of Fall Friday, which was really two Fridays ago, I am bringing you the fluffiest, gooeyiest, most delectable pumpkin cookies I am pretty sure you will ever need in your life. These cookies are so good they actually deserve a year round appearance in your household!

Go whip these babies up and thank me later!!!

Affiliate Disclaimer: This post contains affiliate links. This means, if you purchase something from a link provided, I will receive a small commission. This is no extra cost to you! As always, thank you for all your support!

Ingredients:

1 cup butter (softened)

1 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 Tbsp Cinnamon

1/2 Tbsp Pumpkin Pie spice

1 dash of nutmeg

1 egg

1 tsp vanilla

8 oz pure pumpkin

2 cups All purpose Flour

Cream Cheese Frosting:

1/2 cup butter

1/2 cup brown sugar

1/8 cup almond milk

5 oz cream cheese

1/2 cup powdered sugar

cinnamon for sprinkling

Directions:

• Preheat oven to 350 degrees.
• With kitchen aid mixer, beat butter for 45 seconds. Add in sugar, baking soda and powder, salt, cinnamon, pumpkin pie spice and nutmeg, beat for another minute.
• Add in the eggs and vanilla and beat until combined
• Add pumpkin and mix until combined.
• Then slowly add in flour, half a cup at a time until combined.
• I use this cookie scoop to drop cookie dough approx 2 in. apart on parchment lined cookie sheets.
• Bake for 10 mins or until top is set. (I like my cookies done but on the softer side, so 10 mins was the perfect time)
• Transfer cookies to wire rack to cool and to prepare frosting.

Frosting:

• In a saucepan, heat butter and sugar over medium heat. Be careful not to burn. Add in cream cheese and whisk until completely smooth.
• Remove from heat and add in vanilla, milk and powdered sugar.
• Consistency of frosting should be thick, if it isn’t you can always whisk in additional powdered sugar!!

Before frosting, make sure cookie is completely cool so that frosting does not run. Sprinkle with cinnamon and ENJOY!!

xx,

My grace is sufficient for you, for my power is made perfect in weakness.

2 Corinthians 12:9