Fluffy Pumpkin Cookies
Fluffy Pumpkin Cookies
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Ingredients
1 cup unsalted butter softened to room temperature
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
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1 tsp Morton & Bassett Ground Cinnamon
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1 tsp Morton & Bassett Pumpkin Spice
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1 Morton & Basset Whole Nutmeg
1 large egg, room temperature
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1 tsp Morton & Bassett Vanilla Extract
1 can of pumpkin puree
2 cups all-purpose flour
1.5 cups powdered sugar
1 8oz container of cream cheese (softened)
Directions
Line a large cookie sheet with parchment paper.
In a large bowl with an electric mixer, beat butter, sugar, baking powder, baking soda, salt, ½ tsp M&B Ground Cinnamon, and M&B Pumpkin Spice until well combined.
Add the egg and ½ teaspoon M&B Vanilla Extract then beat well, Add the pumpkin puree and beat again until incorporated. You want the dough to be slightly wet.
Make cookie dough balls about 2 tbsp in size and place a few inches apart on the prepared cookie sheet. Bake for 10 to 12 minutes.
To make the frosting, beat together cream cheese, remaining ½ tsp M&B Vanilla Extract, and powdered sugar until a frosting consistency. Chill while your cookies bake/cool.
Frost cookies once cooled and top with freshly grated M&B Whole Nutmeg & remaining ½ tsp M&B Ground Cinnamon.