It’s the pumpkin spice season.  I have not given in to pumpkin peer pressure until now.  Pumpkin Snickerboodles with cream cheese frosting.  They are soft and airy with all the warm spices of fall.  There was a debate with my family about frosting them and there was an even split so I did half and half.  So give in to your pumpkin craving and try these cookies.

Dry ingredients
3 cups AP flour
1 teaspoon baking soda
1/2 teaspoon cream of tarter
1/4 teaspoon salt

Wet ingredients
1/2 cup canned pumpkin
1/2 cup butter unsalted 1 stick
1 teaspoon vanilla
1 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

1/4 teaspoon ginger

2 large eggs

In bowl 1 add all dry ingredients flour, baking soda, cream of tarter, salt

In bowl 2 add butter, brown sugar, sugar whip until creamy
Add egg and vanilla whip
Add spices
Add pumpkin
Whip until incorporated

Add the dry ingredients in thirds  until everything is incorporated

Refrigerate for 30 minutes (Don’t skip this step or you will have flat cookies)

1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

1/2 teaspoon ground ginger
Mix above ingredients

Make 1 1/2 inch balls of dough roll in sugar mixture

Place on parchment lined baking sheet

Bake at 375 for 9 to 11 minutes or until golden brown.

Frosting if you want (And I always want frosting)

1 stick butter Softened
1 12 oz cream cheese
1/2 teaspoon salt
1 teaspoon vanilla
4 cups powdered sugar

Whip together cream cheese and butter vanilla and salt

Whip in the powdered sugar beat until fluffy

Ok add orange food color if you want, I won’t judge..