Ingredients Jump to Instructions ↓

  1. 2 cups (260 grams) all purpose flour

  2. 1 1/4 teaspoons baking powder

  3. 1 teaspoon baking soda

  4. 1 teaspoon ground cinnamon

  5. 1/4 teaspoons ground ginger

  6. 1/8 teaspoon ground cloves

  7. 1/2 teaspoon salt

  8. 2 large eggs , room temperature

  9. 1 1/4 cups (260 grams) light brown sugar

  10. 1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)

  11. 1 teaspoon pure vanilla extract

  12. 1 cup (215 grams) pumpkin puree

  13. Cream Cheese Frosting:

  14. 4 ounces (115 grams) room temperature cream cheese , regular or low fat

  15. 2 tablespoons (30 grams) unsalted butter , room temperature

  16. 1/2 cup (60 grams) confectioners' (powdered or icing) sugar

  17. 1/2 teaspoon pure vanilla extract

  18. 1 cup of chopped nuts or 1 cup of chocolate chips.

Instructions Jump to Ingredients ↑

  1. In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

  2. In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.

  3. Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting. Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.

  4. Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency.

  5. Makes about 18 cookies.

  6. References:

  7. Klivans, Elinor. Big Fat Cookies . Chronicle Books. San Francisco: 2005.

  8. Ojakangas, Beatrice. The Great Holiday Baking Book . University of Minnesota Press. Minneapolis: 1994.


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