Wednesday, September 18, 2013

Soft Pumpkin Spice Cookies

Now these Soft Pumpkin Spice Cookies made with Soft White Whole Wheat Pastry Flour and Lentil Flour are one cookie recipe, you simply must try.  I keep asking MaMa to make them again, and this time I don't want to share any with Grandpa!

Soft Pumpkin Spice Cookies
by Joseph's Grainery
adapted from The Baker Chick

Betcha can't eat just one...even non-pumpkin people love these!
For the frosting:
  • 1/2 c softened butter
  • 1/2 c softened cream cheese
  • 2-3 c powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Preheat oven to 350 degrees.
  • Combine flours, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
  • Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  • Bake for 15 to 20 minutes in the preheated oven.
For the Frosting:
  • Cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.
  • When cookies are cooled- spread frosting on top with an offset spatula.

For some reason, my little Bro thinks he needs to devour these cookies sans hands...too funny!


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