Pumpkin Cookies with Maple Cream Cheese Frosting

See that smile?  That's one happy kid!  What you can't see is that he isn't wearing trousers!

These cookies came out amazing!  I modified a recipe that I use for moist applesauce cookies and subbed in some canned pumpkin - NOT pumpkin pie filling, solid pack pumpkin.  Oh, and not just any pumpkin, the last of my coveted cans of Lakeshore pumpkin.  Now, to get my hands on more Lakeshore pumpkin before Thanksgiving! 

If you are a frosting lover, this is will be your go-to fall cookie recipe.  You could also use this frosting for cupcakes and it would be equally amazing!  I love all the warm flavors of these cookies - cinnamon, cloves, maple, pumpkin - perfect!

Here's the recipe, and enjoy!

Pumpkin Cookies with Maple Cream Cheese Frosting

2 cups sugar
1 cup shortening
2 eggs
2 cups solid pack pumpkin
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves

In a large bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.  Stir together and set aside.

In the bowl of an electric mixer, cream shortening and sugar.  Add pumpkin, eggs, cinnamon, and cloves.  Beat well until fully combined.  Slowly add dry ingredients (flour mixture).

Using cookie scoop or two spoons, scoop cookie batter onto a baking sheet.  Bake at 375 for 10 minutes.

Yields about 5 dozen cookies.


Maple Cream Cheese Frosting

1 stick of unsalted butter
1 8oz block of cream cheese
4 cups confectioners sugar
1 teas. good quality vanilla
2 tab. good quality maple syrup
1 teas cinnamon

Cream softened butter and cream cheese together.  Cream well.   Slowly add confectioners sugar.  Blend in vanilla, maple syrup, and cinnamon.

Frost cookies! 

I like to refrigerate these cookies right away to set the frosting.  I would add how to store them, but these won't last long enough to store, they'll be gone before you can blink!  We are delivering some to our neighbors since we sampled enough after they were done.

Enjoy!

Elizabeth