When we were growing up, we hardly ever had anything with cream cheese in it. To be honest, I don’t think that we ever had anything with cream cheese frosting. I found out when I was older that it was because my mom really doesn’t like cream cheese!
I have more than made up for my lack of cream cheese during my childhood – I could eat cream cheese frosting on anything! It pretty much compliments every dessert known to man.
During pumpkin season, cream cheese and pumpkin are like peanut butter and jam- you usually don’t get one without the other. However, what about that small minority of people that don’t like cream cheese? They still need a way to enjoy their pumpkin! So, in honor of my mom, I spiced up her buttercream frosting recipe by adding some cinnamon and put it on top of the best pumpkin cookies I have ever made. It’s pretty much a winning combo in my book!
1/2 can (7.5 oz) pure pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour
1/4 cup butter, melted
2-3 cups powdered sugar (more or less depending on how thick you like it)
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
Mix all frosting ingredients together and frost cooled cookies.