UPLOADED/REDIRECTED Pumpkin Cookies

Photography by Dave Bryce. Styling by Keith Recker.

Mediterra cafe shares their recipe for seasonal pumpkin cookies with a cream cheese icing. We embrace this most-excellent reason to embrace “cookies for breakfast!”

Pumpkin Cookies

Yields 36

For the cookies

2 ½ cups AP flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract
2 cups confectioners' sugar

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.

2.  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.

3. Bake for 15 to 20 minutes in the preheated oven. Let cookies cool. 

For the frosting

1/4 cup butter
8 oz cream cheese
1 to 2 cups powdered sugar
1/2 tbsp vanilla extract

While cooling, blend frosting ingredients with a mixer until fluffy. In a bowl, use a whisk to blend glaze ingredients, adding a bit of extra milk to loosen it if needed. 

For the glaze

3 tbsp milk
1 tbsp melted butter
1 tsp vanilla extract

Apply glaze to room-temperature cookies. Allow glaze time to set before frosting.

More recipes from Mediterra here.

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