Here’s a pro tip: if you’re obsessed with the smell of pumpkin, and apples, and spices, and all things fall, but are still trying to overcome a pathological fear of candles, learn to bake.
Don’t get me wrong, I desperately wish I could be that girl who fills her entire house and bedroom with delicious-smelling candles, and yet every time I try my anxiety rears its ugly head, screaming something along the lines of YOU MORON WHAT IF YOU KNOCK ONE OVER AND SET THE WHOLE DAMN THING ABLAZE. Seriously. I can’t even go to sleep with my AUTOMATICALLY-TIMED essential oil diffuser left running, BECAUSE ELECTRICAL FIRE. The fact that it would turn itself off after 30 minutes is neither here nor there.
Last weekend was Oregon football’s first away game, and what’s more quintessentially “fall” than making your house smell like pumpkin and spices with the sound of screaming fans coming out of your television (okay, computer) screen?
Thus, I present to you: Cinnamon Buttercream Pumpkin Cookies!
Recipe by: Two Sisters Crafting
You’ll want to start by gathering all of your cookie ingredients and trying not to stress too much that Oregon is only up four points to a team they should be slaughtering.
Blend together the butter and sugar before adding pumpkin purée and eggs, and mix until light and creamy. I would recommend waiting until the butter is close to room temperature before blending—the original recipe didn’t specify, and of course me being me I didn’t put two and two together until my sugar/butter came out 75% too chunky.
(I hate that word.)
Next, sift your flour, baking powder, salt, and spices together and blend into the cookie batter.
If at this point you’d like to add a cup of chopped walnuts or pecans, you totally could. I chose not to because I didn’t think it’d be as aesthetically pleasing, but you do you. It’d still taste good.
Once your dough is prepped, drop a spoonful of batter onto a sprayed cookie sheet, or silicone baking mat, like I use. Bake at 350 F for about 15 minutes (I did mine for 13 and a half, since my oven is on the warmer side).
After your first batch is out of the oven you can start working on the frosting, since you’ll want the cookies to be significantly cooler before you put any toppings on. Trust me, I learned this the hard way. Runny, melted frosting is the worst.
I will say right off the bat that this frosting is delicious with a capital delish. This recipe made me about twice as much as I actually needed, but there are worse problems to have.
Beat the cream cheese, butter, and vanilla extract in a mixer until smooth and creamy. Add powdered sugar a single cup at a time and continue to mix until sugar is incorporated. Lastly, add the cinnamon.
Finally, I followed the recipe to a “T” and sprinkled a pinch of nutmeg on top for a little extra spice.
Way worth it.
Cinnamon Buttercream Frosted Pumpkin Cookies
1/2 cup butter (sweet cream salted)
1 cup sugar
1 cup canned, 100% pure pumpkin
2 cups flour
4 tsp baking powder
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger (or pumpkin pie spice)
1 cup chopped walnuts or pecans (optional)
Cinnamon Buttercream Frosting Ingredients
1/2 cup butter (sweet cream salted)
8 oz cream cheese
3 tsp vanilla
4 cups powdered sugar
1 tsp cinnamon
A pinch of nutmeg over each frosted cookie
- Cream together butter and sugar until light and fluffy.
- Add eggs and pumpkin and mix well.
- Sift flour, baking powder, salt, and spices, and blend in with cookie batter.
- Optional: Add walnuts or pecans and mix well.
- Using cookie dough scoop, drop a spoonful of dough onto the baking sheet. You should be able to fit a dozen on one sheet.
- Bake at 350 F for 15 minutes.
- Beat cream cheese, butter, and vanilla in a mixer until blended.
- Add powdered sugar a cup at a time and continue to mix until sugar is fully incorporated.
- Add cinnamon.
- Once cookies are individually frosted (I used a butter knife to do so), sprinkle a pinch of nutmeg onto each cookie.
BOOM. It’s like fall in your mouth.