Pumpkin Cookies with Cinnamon Drizzle

7 Oct

Well friends, it is officially Fall again. And what does that mean? Pumpkins!!! These lovely orange beauties are part of the squash family and are thought to have originated in North America. Approximately 1.5 billion pounds are produced in North America each year, and approximately 95% of those intended for processing are grown in Illinois (source).

The recipe below features, you guessed it, pumpkin. Complimented by sugar and spice, and everything nice, these moist, soft cookies are perfect for those upcoming Autumn-inspired festivities. This recipe provides nearly 30 cookies, excellent for sharing with multiple people.

While you’re waiting for these sweet treats to bake, check out some of the health benefits of pumpkin here and enjoy yourself a Pumpkin Spice Martini while you’re at it!

Pumpkin Cookies with Cinnamon Drizzle

Pumpkin Cookies with Cinnamon Drizzle
Yields approximately 28 cookies

Cookies:
3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground nutmeg
pinch salt
1 cup granulated sugar
½ cup vegan buttery spread
1 (8-ounce) container imitation cream cheese
¾ cup pumpkin puree
1 teaspoon vanilla extract

Drizzle:
1 cup powdered sugar
¼ teaspoon ground cinnamon
1½ teaspoons vegan buttery spread, softened
3-4 teaspoons regular unsweetened almond milk
½ teaspoon vanilla extract

Preheat oven to 350º F. Lightly grease two large cookie sheets and set aside.

For the cookies, combine flour, cinnamon, baking powder, ginger, nutmeg and salt in a small bowl; set aside.

In a larger bowl, beat sugar and buttery spread together until smooth. Mix in cream cheese, pumpkin and vanilla. Slowly stir in dry ingredients and mix until combined.

Place approximately 2 tablespoons dough, 1-2 inches apart on prepared cookie sheets. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and allow to cool for 5 minutes. Transfer cookies to wire cooling racks and allow to cool completely.

Meanwhile, for the icing, combine powdered sugar and cinnamon. Add buttery spread, milk and vanilla and beat until smooth. Using a fork, drizzle icing across tops of cooled cookies.

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4 Responses to “Pumpkin Cookies with Cinnamon Drizzle”

  1. Angela S. Nunez October 13, 2012 at 9:56 pm #

    This is going to sound EXTREMELY odd, but for as far back as I can remember, our family has added very finely ground black pepper to any recipe that contains pumpkin. I was told it was a very old Romanian thing. It ibumps up the taste of all the spices and makes the pumpkin taste even sweeter. It doesn’t take much, for this, I’d add a bit less than 1/8 teaspoon. Plan on making some of these tomorrow after church.

    • megmeister October 14, 2012 at 6:28 pm #

      Ooh that sounds like a good idea! I might have to try that Angela, thank you!

  2. achanceofsunshine November 21, 2012 at 11:14 pm #

    My kids and I made these today, and they’re delicious! Thank you. Happy Thanksgiving!

    • megmeister November 22, 2012 at 9:12 am #

      Thank you! So glad you enjoyed them. Happy Thanksgiving to you as well!

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