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.
These pumpkin cookies have soft in the title, because they are seriously so soft, and just melt in your mouth. They are the most delicate and delicious cookies, I have ever tasted.
I also love the frosting with these. You have to try this recipe, I promise you won’t regret it.
tips for making soft pumpkin cookies
- There is nothing worse when you are making cookies, and you have butter lumps in your dough. That is why we recommend using softened butter, as well as an electric hand mixer, to smooth it out.
- We also recommend following the order of ingredients. The cookies work best when they are combined in that order. Take it from someone who thought they could make it even faster, and ended up with flat, burnt cookies.
Tips for making the buttercream frosting
- This frosting recipe, works best with melted butter, as instructed.
- We also recommend starting with a little milk and adding as needed. You can always add milk, but you can’t always take it away.
Looking for more pumpkin recipes?
Pumpkin cookie recipe adapted from BHG.
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