Hope you all enjoyed your Thanksgiving! If you are like me you have some extra pureed pumpkin that you didn’t use and it’s just sitting in a container in your fridge and you are thinking what the heck am I gonna do with this!! Usually I end up doing nothing with it and it ends up going bad! Well not this year!! I found a great recipe for Pumpkin cookies that I turned into cookie muffins! Super good, soft and moist! I topped them off with some Cream cheese frosting and yummo!!
Helllooooo first off, seriously how cute is this apron!! They are selling these at the Feed Store we go to, aprons made out of the bags feed come in, Super fantastic clever idea!!
Old Fashioned Soft Pumpkin Cookies (from verybestbaking.com)
· 2 1/2 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 1 1/2 cups granulated sugar
· 1/2 cup butter (1 stick), softened
· 1 cup 100% Pure Pumpkin
· 1 large egg
· 1 teaspoon vanilla extract
Preheat oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
I put the dough into muffin pans, I spray them with non stick baking spray first…BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cream Cheese Frosting
½ cup salted butter, softened
2- 8 ounce packages of cream cheese
½ teaspoon Madagascar vanilla
2 to 4 cups powdered sugar, depends on how sweet you like your frosting
In a mixer, cream the butter, then add the cream cheese and mix until well blended then little by little add the powdered sugar blend then add the vanilla. Once our muffin cookies are cooled, frost them with your frosting!!