Pumpkin Cookies with Cream Cheese Icing

Last fall, a dear friend of mine decided that she wanted to get married (I guess since the rest of us were doing it, she thought it looked cool and wanted to join in the fun?). Her wedding was held over Thanksgiving weekend and it was absolutely beautiful! Could not have asked for a better weekend for an outdoor wedding!

But, before the wedding comes the bridal shower! This is always such a fun event for any bride-to-be. Yummy-looking food that you really want to eat but hate to because you want to make sure you can still fit into your wedding dress,time to catch up with close family and girl-friends before the big day, playing fun and silly games…and, of course, opening gifts. As a wedding is such a monumental event in anyone’s life, people love showering the bride (and subsequently groom) with gifts to start their new lives together…and the bride certainly enjoys getting to set up her new home! I know I did…

Anyway, enough of that…onto this recipe! Because all of this happened in the fall, myself and another friend decided to put together some fall-themed foods for the shower. I found a recipe for pumpkin cookies…with cream cheese icing! Sounds delightful, eh? Well, it was. 🙂

If you recall, a few days ago, I made a post about a cookie scoop. You will probably want one for this recipe. It makes a lot of cookies. See?

And that’s…um…missing a few cookies that…um…Jon and I may have…um…eaten along the way. But only because they were soooo good!!!

To get these pumpkin cookies made, you’re going to need:

  • 1 cup of shortening
  • 3 cups of sugar
  • 2 eggs
  • 1-30 ounce can of pumpkin
  • 1 teaspoon of vanilla
  • 5 cups of flour
  • 2 teaspoons of cinnamon
  • 2 teaspoons of nutmeg
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt

What you’ll need to do:

  • Preheat your oven to 350 degrees.
  • Combine shortening and sugar.
  • Add in the eggs.
  • Mix in pumpkin.
  • Add vanilla and flour.
  • Add cinnamon, nutmeg, baking soda, baking powder and salt.
  • Bake for 10-12 minutes. Let cool and then ice with cream cheese icing.

To get the cream cheese icing made, you’re going to need:

  • 2-8 ounce packages of cream cheese, softened
  • 1/2 cup of butter, softened
  • 2 cups of confectioner’s sugar, sifted
  • 1 teaspoon of vanilla extract

What you’ll need to do:

  • Combine cream cheese and butter.
  • Add vanilla extract.
  • Gradually mix in confectioner’s sugar.
  • Blend until smooth.

Make sure that once you put the cream cheese on the cookies, you store them in the fridge so it (the cream cheese) doesn’t spoil and make you sick. If you still want the warm cookie after you’ve put the cream cheese on it, I found that you can put it in the microwave for about 5-10 seconds and heat it up pretty successfully — and it’s quite delectable!

Also, when making your cookies, use the biggest bowl that you have. Seriously. When mixing the flour into the bowl, if you use an electric mixer, stir it in by hand a little first so flour doesn’t go flying. The blog where I found this recipe recommends a large stand mixer to mix it all up in.

As much as I have cooked and baked in my life, I am almost ashamed to say that this is the first time I have ever used shortening (not that it’s all that healthy so I’m not too ashamed). I knew about where it was in the grocery but I still had to actually look for it and wasn’t able to walk right to it like I normally can with things. But I suppose I can finally call myself a baker since I have used shortening (though I haven’t actually used it since).

Well, the cookies were a hit. And Samantha is married! Hooray for Sam and Matt!