From My Kitchen To Yours...
world cuisine


You realize I was unable to oppose offering one final pumpkin formula to you all before we make a plunge the Christmas season, and become more engaged and all thing peppermint and gingerbread. The moment I saw this formula, I realized I expected to make it pronto. Delicate pumpkin treats with cinnamon cream cheddar buttercream. Cinnamon.cream.cheese.buttercream. Pardon me while I clear the slobber off my jaw.

These treats are essentially amazing. They are delicate and loaded with pumpkin zest flavor, and the cinnamon buttercream is basically incredible. Wonderful to nibble on prior to Thanksgiving supper is served, or for something sweet after you’ve stuffed yourself with turkey!



For the cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

For the frosting:

1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon



Preheat oven to 350 degrees F (175 degrees C).

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.

Drop on cookie sheet by tablespoonfuls; flatten slightly. 3.Bake for 15 to 20 minutes in the preheated oven.

To make the frosting, cream together the butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon. Wait until the cookies are cooled, then frost with an off-set spatula. 

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