Sunday, October 28, 2012

pumpkin cookies with candy corn

My mom has been making these cookies for as long as I can remember and they have become a Halloween staple at my house as well.  I had to make one more batch prior to Halloween, before candy corn disappears for another long year.  These cookies are delicious and the cream cheese frosting makes it hard to have just one! I have made a couple of my own little adjustments to my mom's recipe by adding ginger, nutmeg and cloves (a great combo with the pumpkin).  Happy early Halloween :)

Makes: 5 dozen
2 cups brown sugar
1 cup white sugar
1 ½ cup butter (3 sticks)
1 egg
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
4 cups flour
2 cups rolled oats
1 tsp salt
2 tsp baking soda
1 tsp vanilla extract
1 can 16 oz. pumpkin
1-2 cups choc chips or raisins

6 oz cream cheese
3 cups powdered sugar
2 tsp lemon juice
½ cup butter
2 tsp vanilla extract

1. Preheat oven to 350 degrees. Combine flour, oats, salt, baking soda, cinnamon, ginger, nutmeg and cloves in a bowl and set aside.

2. In a standing mixer, mix sugars, butter, vanilla and egg until smooth. Slowly add flour mixture in three stages, alternating with pumpkin until just combined. Add chocolate chips.

3. Using a small ice cream scoop place cookies on a baking mat and bake for 20  minutes. Cool on wire racks for 10-20 minutes.

4. To make frosting first beat butter and cream cheese on medium speed until fluffy or about 3 minutes. Next add powdered sugar (sifted) lemon juice and vanilla extract. Beat until just combined.

5. Frost cookies and place 2-3 candy corn on each.

1 comment:

  1. I loooove these cookies. Thanks for posting the recipe :)