Frosted Pumpkin Cookies & A Giveaway

October is National Cookie Month and it's time to celebrate with our favorite frosted
pumpkin cookies! I have been making these cookies forever! When I was in middle
school I had a friend that would bring these delicious cookies packed in her lunch.
I would trade her my snack pack pudding for a cookie or two - they were that good!

Years later I stumbled across this recipe and I've been making them ever since.
I've tried different variations over the years, but this one is my favorite.  The spices
are light and not overpowering and the cookie is soft and sweet.

Now let's bake some cookies!
Using accurate measurements when baking is so important.
I use Dreamfarm Levups measuring cups and Levoons measuring spoons for measuring
dry ingredients like sugar and flour.  The squeeze handles swipe across and push off the
excessive ingredient, leaving you with a level and accurate measure.  They snap together
for easy storage too.

I always use a Silpat mat when baking cookies and I love this one so much!
My cookies don't stick to the pan and they come out perfect every time! I've been
using them for years and highly recommend them.  I find that a cookie scoop is the
easiest way to drop cookies onto a baking sheet and your cookies are all the same size!

I use the KitchenIQ V-etched Spice Grater to add freshly grated cinnamon and nutmeg
to baked goods.  My frosted pumpkin cookies get a sprinkling of fresh nutmeg to make
them taste even better.

Frost the cookies with your favorite cream cheese frosting or buy canned frosting and
use that.  Either way, they are delicious!

And now for the GIVEAWAY!  Enter to win a baking package consisting of
a Silpat, Dreamfarm Levups and Levoons and KitchenIQ V-etched Grater.

To enter leave a comment at the end of this blog post letting me know your favorite
fall cookie.  For an extra entry, follow me on Instagram and leave a separate comment
letting me know that you follow.  Giveaway ends Sunday, October 23, 2016 at
midnight EST. Good luck! This GIVEAWAY is now CLOSED.

If you're more of a chocolate fan, try my Pumpkin Dark Chocolate Cookies.
I won the Dixie Crystals Mixed Cookie Bake-Off with this recipe in 2014!

Frosted Pumpkin Cookies

1 C unsalted butter, at room temperature
1 C granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 large egg
1 tsp. vanilla extract
3/4 C pure pumpkin
2 C all-purpose flour

Preheat oven to 350 degrees.  Line baking sheet with a Silpat or parchment paper.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt,
cinnamon and nutmeg; set aside.

In the bowl of a stand mixer, mix butter and sugar until light and fluffy.
Add egg and vanilla. Add pumpkin and mix, occasionally scaping the bowl.
Slowly add the flour and spice mixture and mix just until combined. The dough
will be wet.  Using a medium cookie scoop, drop cookie dough onto the prepared
baking sheet.  Bake for 10-12 minutes or until tops are set.

Remove cookies from the oven and let them sit on the baking sheet a few minutes
before removing them to a wire rack to continue cooling.

Frost cooled cookies with cream cheese frosting.  Sprinkle with cinnamon
or nutmeg, if desired.

Yield - 2 dozen cookies

Cream Cheese Frosting

4 oz. cream cheese, softened

1/4 cup butter, softened

2 cups confectioner's sugar

1 tsp. vanilla extract

Beat cream cheese, butter, and vanilla extract in a bowl with an electric mixer until 

soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting 

is smooth and creamy. Frost cooled cookies.

Enjoy!

This post is sponsored by DreamFarm, KitchenIQ and Silpat.  As always, all opinions

are 100% my own.