This is a sponsored conversation written by me on behalf of Pillsbury™. The opinions and text are all mine.
Delicious pumpkin cookies seem to be one of those things I should be making year around. I love pumpkin, so why save it for one season each year? Am I right? I created an easy pumpkin cookie recipe and topped it with cream cheese icing to give it that over the top sweetness that goes perfectly with a tall glass of cold milk.
These pumpkin cookies can be decorated fancy or with inspiration from kids, but I have a little secret about making these simple when you have kids running circles around you wondering when they’re going to be done.
The icing on the cookie, if you will, was finding the new Pillsbury™ Filled Pastry Bag Cream Cheese frosting, making it so easy to pull these together!
The fluffiness of the dough before baking was so tempting, I almost took a bite of it right there. It’s because I love pumpkin – and I love cookies- and when they are together I can’t get enough. In terms of technical recipe information, if you want a flat cookie – then flatten the dough as I did. A flatter cookie is best for icing in my opinion.
Where did I find this icing wonder? I found the Pastry Bag at Meijer in the baking aisle. It’s new! How nice to be able to just top these cookies all fancy by just opening the box. (FYI. Save $1 on any Pillsbury Filled Pastry Bag with mPerks digital coupon)
Did I say fancy? My kids topped the icing with chocolate chips and candy corn to make their own pumpkins. We’re all kinds of fun. 🙂
I made the fun swirls using the pastry bag and topped them with some orange sprinkles. Either way, they tasted delicious and I’m so glad I found a shortcut for cookies this time of year.
If you’re in the mood for some pumpkin cookies I highly recommend you print the recipe below! Enjoy!
More Homemade Cookie Recipes
- Lemon Tea Cookie Recipe
- Peanut Butter No Bake Oatmeal Cookies
- Easy Sugar Cookies Recipe
- The Best Gingerbread Cookies Recipe
Pumpkin Cookies with Cream Cheese Icing
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup butter softened
- 1/3 cup shortening
- 1 1/4 cups granulated sugar
- 2 large egg yolks
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- Preheat the oven to 350˚ F.
- In a bowl, combine the dry ingredients of flour, corn starch, baking powder, baking soda, salt and pumpkin pie spice. Mix well to combine.
- In a mixing bowl, cream together the shortening, butter and sugar until fluffy. Add the egg yolks one at time, beating in between.
- Add the pumpkin puree and vanilla extract mixing well until combined. Then, add the dry ingredients.
- Drop the batter onto a parchment paper lined baking pan using a 1 1/2 inch cookie scoop. Smash until about 1/2 an inch in height.
- Bake at 350˚ F for approximately 12 minutes.