From YavelWiki

Revision as of 17:21, 19 November 2015

Ingredients

• 1/2cup unsalted butter
• 1/3 cup lightly packed brown sugar
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup canned pumpkin (not the entire can, not pumpkin pie filling)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon each nutmeg and ground cloves
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 and 1/2 cups white all-purpose flour

Rolling the cookies

• 4 tablespoons white sugar
• 3/4teaspoon ground cinnamon

Frosting:

• 6 ounces cream cheese, at room temperature
• 4 tablespoons butter, unsalted, at room temperature
• 3 tablespoons canned pumpkin
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 2-3 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl beat together the room temperature butter, brown sugar, and white sugar until creamy.
3. Beat in the vanilla, pumpkin, cinnamon, nutmeg, cloves, allspice and salt.
4. In another bowl toss together the baking soda, cream of tartar, and flour.
5. Add wet and dry and mix until just combined.
6. Roll out balls of dough and then roll in a bowl that has the white sugar + ground cinnamon.
7. Place on a cookie sheet and bake 13-15 minutes. Slightly under-baking these cookies yields soft and tender cookies.
8. Meanwhile, prepare the frosting. Beat the ROOM TEMPERATURE cream cheese and butter until creamy. Add in the pumpkin and vanilla extract.
9. Beat in the cinnamon and pumpkin pie spice and then add in the powdered sugar beating in between additions.
10. Add the powdered sugar until the frosting is to your desired thickness.
11. Place the frosting in between 2 snickerdoodle cookies and enjoy!