Mediterra Cafe shares their recipe for seasonal pumpkin cookies with a cream cheese icing. We embrace this most excellent reason to embrace “cookies for breakfast!”
Pumpkin Cookies Recipe
Yields 36
INGREDIENTS
For the Cookies:
2 ½ cups AP flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract
2 cups confectioners’ sugar
For the Frosting:
1/4 cup butter
8 oz cream cheese
1 to 2 cups powdered sugar
1/2 tbsp vanilla extract
For the Glaze:
3 tbsp milk
1 tbsp melted butter
1 tsp vanilla extract
INSTRUCTIONS
For the Cookies:
- Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Let cookies cool.
For the Frosting:
- While cooling, blend frosting ingredients with a mixer until fluffy. In a bowl, use a whisk to blend glaze ingredients, adding a bit of extra milk to loosen it if needed.
- Apply glaze to room-temperature cookies. Allow glaze time to set before frosting.
Recipe by Mediterra Cafe / Photography by Dave Bryce / Styling by Keith Recker
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