Pumpkin Spice Cookies

Fall is in the air, and there’s no better way to celebrate the season than with these soft and fluffy Pumpkin Spice Cookies! Made with fresh, homemade pumpkin puree and topped with a rich cinnamon cream cheese frosting, each bite captures the cozy warmth of autumn. Whether you're a pumpkin lover or just looking to add a festive touch to your baking, this recipe will surely impress. 

Pro Tip: Skip the canned pumpkin and experience the rich, homemade flavor that makes these cookies special.

Tools needed for this recipe:

• Nesting Pumpkin Tool Set
• Saltball Salt Grinder
• Collapsible Measuring Cups
• Ginger Peeler & Grater
• Switchit All-Purpose Spatula 

Homemade Pumpkin Puree

Ingredients:

• 1 pie pumpkin
• 1 tbsp coconut oil, melted
• 1 tsp salt

Instructions:

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Using the saw tool to cut the pie pumpkin in half lengthwise. With the scoop and scraper tools, remove the seeds and strings from the inside of the pumpkin.
3. Brush melted coconut oil on the inside of each pumpkin half and sprinkle with salt.
4. Place the pumpkin halves cut side down on the parchment paper. Pierce the skin with a knife or fork to allow steam to escape.
5. Bake for 45 minutes or until the flesh is soft and a fork easily pierces it.
6. Let the pumpkin cool for 10 minutes, then scoop the flesh into a bowl. Use a handheld immersion blender to blend until smooth.

Pumpkin Spice Cookies

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ginger, freshly grated 
• 1/2 tsp salt
• 1 ½ cup white sugar
• 1/2 cup unsalted butter, softened
• 1 cup homemade pumpkin puree
• 1 egg
• 1 tsp vanilla extract
  

Instructions:

1. Preheat your oven to 350°F. Line two baking sheets with greased parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
3. In a stand mixer, cream the butter and sugar until light and fluffy.
4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until fully combined.
5. Gradually add the dry ingredients, one cup at a time, mixing until everything is completely combined.
6. Drop spoonfuls of cookie dough onto the lined baking sheets and gently flatten each with a spoon.
7. Bake one sheet at a time for 15-17 minutes, or until the cookie centers are set.
8. Cool the cookies on a wire rack while baking the next batch.

Cinnamon Cream Cheese Frosting

Ingredients:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 ½ or 3 cup powdered sugar, to taste

Instructions:

1. In a stand mixer, beat the cream cheese and butter together until smooth.
2. With the mixer on low, gradually add powdered sugar, 1/2 cup at a time, mixing until fully combined.
3. Add vanilla, cinnamon, and salt, and mix until smooth.
4. Spread the frosting on top of the cooled cookies.