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Heavenly Melt Away Pumpkin Cookies

Recipe and image provided by 2015 Hiland for the Holidays Cookie Contest winner, LaTonya M.

Directions

1
Preheat oven to 350° F.


2
Using a large bowl, beat butter with an electric mixer on medium speed until smooth.


3
Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Beat until combined.


4
Mix in eggs and vanilla.


5
Then, add in pumpkin. Beat until smooth.


6
Start mixing in the flour (if it gets too thick for mixer, use a wooden spoon).


7
Drop dough by heaping teaspoons, 2 inches apart, on an ungreased cookie sheet.


8
Bake for 10-12 minutes, or until tops are set. The cookies should be slightly golden around the edges.


9
Transfer to wire rack when cookies are cooled enough to not fall apart. Allow cookies to cool completely.


10
For frosting, use an electric mixer to combine cream cheese and butter, until smooth.


11
Add cinnamon, vanilla and powdered sugar. Mix together on low speed until thoroughly mixed.


12
Increase speed to medium and whip until the frosting becomes light and fluffy.


13
Spread or pipe icing on to cookies.


14
Store in refrigerator.


Cookies

  • 2 cups Hiland Dairy Butter, softened
  • 2 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 15 oz. can pumpkin
  • 4 1/2 cups all-purpose flour

Frosting

  • 16 oz. cream cheese
  • 1 1/2 cups Hiland Dairy Butter, softened
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 5-6 cups powdered sugar
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Nutritional Facts Coming soon.


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