Yes, we’re at it again. Pumpkin! We just can’t get enough of it this time of year. This time we are trying Pumpkin Cookies with Cinnamon Frosting. They just scream fall. And all things fall is where we’re at right now. Pumpkin Spice Everything!!!
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 egg whites
2 teaspoons vanilla
15-ounce can pumpkin
4 cups unbleached flour
1 Cream Cheese Frosting Container
ground cinnamon sprinkled on top (optional)
Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the egg whites and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
Frost with cream cheese frosting and sprinkle with cinnamon.
*recipe inspired by Dear Crissy