Heavenly Melt Away Pumpkin Cookies
Recipe and image provided by 2015 Hiland for the Holidays Cookie Contest winner, LaTonya M.
Print Recipe-
Prep Time
10 Minutes -
Cook Time
15 Minutes -
Servings
12
Ingredients
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
Directions
- Preheat oven to 350° F.
- Using a large bowl, beat butter with an electric mixer on medium speed until smooth.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Beat until combined.
- Mix in eggs and vanilla.
- Then, add in pumpkin. Beat until smooth.
- Start mixing in the flour (if it gets too thick for mixer, use a wooden spoon).
- Drop dough by heaping teaspoons, 2 inches apart, on an ungreased cookie sheet.
- Bake for 10-12 minutes, or until tops are set. The cookies should be slightly golden around the edges.
- Transfer to wire rack when cookies are cooled enough to not fall apart. Allow cookies to cool completely.
- For frosting, use an electric mixer to combine cream cheese and butter, until smooth.
- Add cinnamon, vanilla and powdered sugar. Mix together on low speed until thoroughly mixed.
- Increase speed to medium and whip until the frosting becomes light and fluffy.
- Spread or pipe icing on to cookies.
- Store in refrigerator.
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