With cream cheese frosting. Anna Olson is one of my favorite bakers of all time and everything always works! I only wish that I had tried these sooner – the recipe can be found online as well as in her book, ‘Bake with Anna Olson’ and I found it to make about 30 cookies – enjoy!
1/2 c. butter, room temperature
1 c. sugar AND 1/2 c. brown sugar
1 egg AND 1 c. pumpkin purée
2 1/2 c. flour AND 1 t. baking powder
1/2 t. EACH baking soda AND salt
1 t. ground ginger AND 1/2 t. cinnamon AND 1/4 t. nutmeg
1/2 c. butter, room temperature AND 1/2 package (250 g) cream cheese, room temperature
2 to 3 c. icing sugar AND 1 t. vanilla
cinnamon for sprinkling
Preheat oven to 350 and line a couple of large baking sheets with parchment. Using your electric mixer, beat together the butter and both sugars for a couple of minutes until smooth, then beat in the egg, and finally the pumpkin. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the 7 dry ingredients, add all into the wet mix and stir until evenly combined. Use a large cookie scoop to scoop dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These won’t spread much so you should be able to fit all onto 2 pans.
Bake for about 15 minutes until they can be lifted up (they won’t be very brown, but they’ll stay together) – but leave the cookies on the baking sheets until they cool completely.
For the frosting – beat the butter and cream cheese together for a minute or 2 until smooth then add in 1 cup of icing sugar and beat well. Add the vanilla and a second cup of icing sugar, beat well and then add more icing sugar (or not), until you have a spreadable consistency.
When the cookies are completely cooled, generously spread some frosting on each and sprinkle with a bit of cinnamon.