My Secret Frosting Makes These Fluffy Pumpkin Cookies HEAVEN!

I literally made the most delicate, delicious pumpkin cookies of my life a few weeks ago, and there's no way you'll believe me unless you make them, too.

So do what I did, give this recipe a try, and let me know if you feel the same way I do.

THE WARM SCENTS OF FALL

There's something about pumpkin baking this time of year that just feels right. The smell of pumpkin, cinnamon, nutmeg, and cloves coming from the kitchen? Oh yeah... It's enough to make anyone hungry. But these cookies? When I say they are fluffy and light, I mean it...you literally have to leave them on the baking sheet until they cool, or they will fall apart... so don't rush them, and you'll have a delicate, delightful treat everyone will enjoy.

These cookies have a cake-like texture. They're not your typical chewy pumpkin cookie. Instead, they're light, tender, and practically melt in your mouth. Let's make the cookies and then...I will share with you the special frosting that sends them over the moon.

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MAKING THE PUMPKIN COOKIES

Heat oven to 350 degrees.

Line three cookie sheets with parchment paper. (I wet them first so they stick better to the cookie sheet).

Ingredients

• 1 cup softened butter (I used salted)
• 1 3/4 cup sugar
• 2 large eggs
• 3/4 cup pumpkin puree
• 2 cups of all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tablespoons cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp nutmeg

First, cream together the butter and sugar. Then add all the other ingredients together. Mix it all together...but don't overmix.

Now drop by the tablespoon onto the cookie sheets. Bake for 8-9 minutes.

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COOL THEM DOWN

You'll discover very quickly that any attempt to remove these cookies from the cookie sheet is futile at this point. If you CAN remove them, then they might taste good, but you've done something wrong. They are typically fall apart delicate at this point.

If you can let these cookies cool for an hour or so before you frost them, you'll be in business.

THE SECRET TO THE DELICIOUSNESS IS IN THE FINAL STEP

Now, cream cheese frosting is delicious all by itself, but I decided to try something I never used before in my cream cheese frosting. Just a little bit of pumpkin puree turned this already delicious frosting into a flavor that puts these cookies over the top.

Frosting

• 2 tablespoons of pumpkin puree
• 8 ounces of cream cheese
• 4 cups of powdered sugar
• 1 tablespoon of cinnamon
• 1 tsp nutmeg
• 1 tsp of pumpkin pie spice

Most of the time people use butter to cream this frosting together, but I replaced the butter with pumpkin, and it worked perfectly.

And don't be shy with the frosting! A generous layer on top of each cookie makes these little treats even harder to resist. It takes some time for the frosting to set, so if you want to bring these cookies to a gathering, you should probably make them a day ahead of time so you can transport them.

SPECIAL PEOPLE DESERVE SPECIAL TREATS

If you're looking for something different to bake this fall, I really think you should give these a try. They are EASY to make...but the wait time between cooling and frosting is key.

They're perfect for sharing at a family gathering, bringing to a holiday party, or keeping on the kitchen counter for when you need just a little something sweet.

(Warning: You won't be able to stop eating them...I know.)

Happy fall baking!