So the way these turned out they’re basically a copycat of Starbucks pumpkin scones. And I’m not mad about it. Not overly sweet, cakey and addicting.
1 cup butter, cubed and softened
1 cup white sugar
1 cup pureed pumpkin (roast and puree your own, or use canned)
1.5 tbsp cinnamon
2 tsp nutmeg
1 tsp ground cloves
1 tsp ground ginger
3 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1 250g container cream cheese
1/2 cup icing sugar
1 tbsp cinnamon
Preheat oven to 350
Cream butter and sugar with electric or stand mixer .
Add egg and pumpkin, mix until combined.
Combine dry ingredients in a separate bowl.
Gradually add dry ingredients to wet while mixing
Roll dough into 1 inch balls, place 1.5 inches apart on ungreased cookie sheets (12 per sheet).
Bake for 12-15 minutes, until outside is no longer shiny and bottom is golden brown.
While cookies bake, mix icing ingredients until smooth
Spread (or pipe, if you’re feeling fancy) frosting on cookies. You will have leftovers (you can either half the recipe, or find some other use for it… like eating it with a spoon…)
Makes approx, 40 cookies.