For Pumpkin Cookies: Preheat oven to
325 degrees F (165 degrees C) and place oven rack in the center of the oven.
Line two baking sheets with parchment paper.
a large bowl, sift or whisk together the flour, baking powder, baking soda, ground
cinnamon, ground ginger, ground cloves, and salt.
In the bowl of
your electric mixer, or with a hand
mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the
oil, vanilla extract, and
pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4
cup of batter (can use a small ice cream scoop or measuring cup) place small
mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm)
about 15 - 18 minutes or
until a toothpick inserted in the center of a cookie comes out clean.
Remove from oven and transfer to a wire rack to cool completely before frosting.
Place small dollops of the frosting on each cookie or put the frosting in a
piping bag, fitted with a small plain tip, and pipe swirls of frosting on the
top of each cookie. Store frosted cookies in the refrigerator.
Frosting: Beat the
cream cheese and butter until soft and creamy. Beat in the confectioners' sugar
and vanilla until the frosting is soft and creamy and of spreading
Makes about 18
Note: Instead of frosting
the cookies, you could add to the batter 1 cup of chopped nuts or chocolate
Scan for Demonstration Video
2 cups (260 grams) all purpose
1 1/4 teaspoons baking
teaspoon baking soda
1 teaspoon ground
teaspoons ground ginger
1/8 teaspoon ground
1/2 teaspoon salt
1 1/4 cups (260
grams) light brown
1/2 cup (120 ml) canola oil
or corn oil (or other flavorless oil)
1 teaspoon pure
1 cup (240 ml) pumpkin puree
4 ounces (115 grams) room
temperature cream cheese, regular or low fat
2 tablespoons (30 grams)
unsalted butter, room temperature
1/2 cup (60
grams) confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla