Nothing reminds me of fall more than the taste of pumpkin. When the weather starts to turn colder and the leaves start to change colors that is when I spend a little extra time in the kitchen baking.
It took me several attempts to make the perfect pumpkin cookie and my boys are tough critics. The addition of chocolate chips, walnuts and homemade cream cheese frosting makes these dense little cookies the perfect treat. I also like that these don't require a lot of fancy decorating and the recipe makes enough for a crowd. These babies have been to a few Boy Scout banquets and potlucks to be sure.
I couldn't resist serving this year's first batch of pumpkin cookies on one of the lovely fall patterns we have here at Packer Creek Pottery. My biggest dilemma was which one to choose. In the end, I couldn't resist the whimsical pumpkins on the Trina's Pumpkins pattern paired with the black and white polka dot platter.
Cream Cheese Frosting Ingredients:
Preheat oven to 375° F. Grease baking sheets.
Combine flour, spices, baking powder, baking soda and salt in a medium size bowl. Beat butter and sugar in a large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips and walnuts. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 minutes or until edges are lightly browned. Cool on baking sheets for two minutes then remove to wire racks to cool completely. When cookies are cool spread with cream cheese frosting.
Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl until soft and creamy. Then beat in confectioner's sugar a 1/2 cup at a time, until frosting is smooth and spreadable.