If you are coming over from Carrie at A Carrie’d Affair blog post on her homemade maple flavored marshmallows I am so glad you are here! Today we have rounded up our favorite fall recipes to show you and I hope you find some amazing recipes along the way.
How is it already October? I feel like just yesterday I was 9 months pregnant in the heat of summer. Although I love the summer months, I am so ready for the cooler temps of fall, especially in this Texas heat. Fall is truly my favorite season. Maybe its because of my love of anything pumpkin, or being able to dress in cozy sweaters and boots, but for whatever the reason may be I am so happy its finally Fall.
If your not a pumpkin fan, then this recipe is not for you. But if you are, trust me, you are going to love this recipe. One of our favorite treats to make for fall are these Bakery Style Pumpkin Cream Cheese Cookies.
They seriously melt in your mouth! These cookies are so fluffy and the cream cheese frosting is the perfect touch. I know they will be a fall recipe staple in your house as well.
My girls loved helping me make these cookies. I think their favorite part was sampling the cream cheese frosting!
These cookies don’t last long in our house! You are going to LOVE everything about these cookies!
Make sure you head on over next to Bethany’s, A Crisp Collective, post on her favorite fall soups. They all sound so yummy!
Pumpkin Cream Cheese Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 egg
- 1 tsp vanilla
- 1 cup canned pumpkin
- 2 cups all-purpose flour
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. In a large bowl, beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly beat in flour.
Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
To make the cream cheese frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar and vanilla. Beat until smooth and creamy. Frost cooled cookies