Hello everyone! With the coming of fall so has come a HUGE assortment of pumpkin flavored treats. Pumpkin scones, pumpkin pancakes, pumpkin spice lattes, pumpkin shakes, and the mecca of them all the pumpkin pie. Now I hate to say it, but I’m actually not that big a fan of pumpkin flavor – I’m much bigger into peppermint chocolate flavors of Christmas. However, I’ve found that whenever I make sweets at home I enjoy them much more than when I just go out and buy a box from my local grocer. So I figured, why not see if that holds true for pumpkin flavored things? And you know what guys, it totally does!
This cookie recipe immediately popped out at me on Pinterest because of just how beautiful the cookies looked. The recipe was originally made by Jaclyn of Cooking Classy – who’s blog I really recommend you visit because it is filled with absolutely delicious foods ranging from drinks to desserts. Jaclyn’s passion for cooking really shines through her absolutely gorgeous photography!! Every recipe is plated beautifully and gives you a feel for the care that’s put into every dish. After looking around her blog, Jaclyn has inspired me to keep on working toward becoming a better chef. So, with that in mind, let’s get started!
Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting by Cooking Classy
3 cups All-Purpose Flour ((I used Bob’s Red Mill GF All-Purpose Baking Flour))
2 Teaspoons Cornstarch
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Ginger
½ Cup Unsalted Butter (Room Temperature)
1/3 Cup Vegetable Shortening
1 ¼ Cups Granulated Sugar
2 Large Egg Yolks
2/3 Cup Canned Pumpkin Puree
1 Teaspoon Vanilla Extract
1. Start by preheating your oven to 350 degrees.
2. In a medium sized mixing bowl whisk together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until all the dry ingredients are well combined (about 20 seconds). Set aside.
3. Using an electric mixer (I used my trusty hand mixer) cream together your butter, shortening, and sugar in a large mixing bowl. I did this for about 5 minutes, until the mix turned white in color.
4. Mix in your egg yolks (again with your electronic mixer) one at a time, until they are fully incorporated and the mix turns a pale yellow. This took about 30 seconds each for me. Do the same thing with your pumpkin puree and vanilla extract.
5. Set your mixer to the lowest speed possible and begin to add in your dry ingredients. I added mine about ½ a cup at a time to avoid a giant mess of flour all over my kitchen. Once you’ve fully incorporated the wet and dry ingredients together you should be left with a super fluffy, wet cookie dough – very similar to mousse in consistency. 6. Line a baking sheet with parchment paper and using a 1/4 cup measuring cup scoop your dough onto the baking sheet. These cookies are massive so I was only able to fit six onto each sheet. Using your fingers evenly flatten dough balls so they are just under ½ inch thick.
7. Bake your cookies for 11-12 minutes (I went with 12). The cookies will still be a bit wet when you take them out of the oven – no problem, just give them about 1-2 minutes to cool before moving them to a wire cooling rack. Allow your cookies to cool completely before frosting them.
Cream Cheese Frosting
3 Ounces Cream Cheese (Softened)
3 Tablespoons Butter (Room Temperature)
3/4 Teaspoon Ground Cinnamon
½ Teaspoon Vanilla Extract
2 ½ Cups Powdered Sugar
1-1 ½ Tablespoons Milk
1. Whip your cream cheese and butter together in a medium sized mixing bowl until they turn white, this took me about 3 minutes.
2. Mix in your cinnamon, vanilla extract, and powdered sugar using your hand mixer. I added my powdered sugar in ½ a cup at a time to avoid a plume of sugar coming up as I mixed.
3. Once you’ve fully incorporated the sugar add your milk and mix until the frosting has a smooth consistency. 4. Using a small spatula, ice your cookies by adding about a tablespoon amount to the center and spreading it out in a circular motion to cover the entire top.As usual the biggest difference between my recipe and the original was the use of gluten free flour. Honestly, though I don’t think that effected the consistency of the cookies at all – they came out with that airy, light texture that is pretty distinctive to sugar cookies. I will say these are a bit more rich than average, but I think that’s because of the pumpkin puree rather than the flour. Speaking of the puree, funnily enough these don’t taste terribly much like pumpkin. They’re really more along the lines of a giant fluffy ginger snap in my opinion – which is quite delicious and completely alright with me! Unfortunately I’ve forgotten how many cookies the recipe made – I will say though, there were a TON. I gave two friends five to take home each and we were still left with ten to eat at home. This was after we’d been snacking on them throughout the night as well. So yes, if you’re wanting to make some homemade presents or are making dessert for a big get together definitely try this recipe out because the cookies are so pretty and taste fantastic!