Thursday, December 16, 2010

Pumpkin Cinnamon Chip Cookies with Cream Cheese Frosting

The complete frosted yumminess
This is a Farmers Wife Original.

Here it is, not only recipe number 3 of cookie palooza week, but the winner of the Cookie poll, Pumpkin Cinnamon Chip Cookies.... Can I just say oh my goodness these were heavenly!!!! So fluffy, and delicious, almost like a cake in a cookie form, but the perfect (yes I used the word perfect haha!) texture for this cookie. I made these as a dessert for a ladies lunch today, and they were a huge hit. Both with and without frosting these are seriously amazing. Can you tell I liked them yet?!? The Farming Tot has given his approval, and I caught the Farming Hubby eating one for breakfast this morning on his way out the door, so they must be pretty delicious! And if you have extra frosting, place it in an airtight container and refrigerate, you can then use this for other cookies or Christmas desserts, such as Pumpkin Roll. I sincerely hope you will give these a try for Christmas this year, they are definitely something different, but they won't disappoint!

Ingredients: makes 24 cookies

2 cups All-Purpose Flour
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Pumpkin Pie Spice
2 large Eggs, room temperature
1 cup Sugar
1/2 cup Softened Butter
1 cup Pumpkin Puree
1 teaspoon Vanilla Extract
1 cup Cinnamon Baking Chips

6 oz. Cream Cheese, softened
2 Tablespoons Butter, softened
1 teaspoon Vanilla Extract
1 cup Powdered Sugar

Preheat the oven to 350° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice, whisk to blend. In the bowl of an electric mixer cream the butter and sugar. Then add in one egg at a time.  Beat on medium-high speed until smooth and light in color, about 1 minute. Add in the pumpkin puree, and vanilla extract until well combined.  With the mixer on low speed, mix in the dry ingredients, 1/2 cup at a time,  just until incorporated.  Gently fold in the cinnamon chips with a spatula, or use the paddle attachment. Using an ice cream scoop, drop mounds of dough onto the prepared baking sheets, spacing them a few inches apart.  Bake, rotating the sheets halfway through baking, until the tops feel set, about 14-16 minutes.  Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely. Once cool, combine the frosting ingredients in your mixer, and mix on low until the sugar is all incorporated and then whip on medium-high speed until light and smooth. Using a knife or spatula spread desired amount of frosting on each cookie. Keep the frosted cookies refrigerated.

Make these cookies, unless you hate pumpkin you will love these cookies. Seriously, I like them that much that my review is everyone should try them! 5 stars.

Un-frosted cookie, still incredibly delish!

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