Pumpkin Spice Cakey Cookies

Pumpkin everything and anything signals the fall season for a lot of folks. These cookies are no different! They are a spicy, warm treat for the start of the season. Pair them with vanilla cream cheese icing and you may start getting requests!

• 1½ c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 2 tsp. chai spice blend
• ½ tsp. grated fresh nutmeg
• ½ c. room temperature, unsalted butter
• 1 c. white sugar
• ½ c. brown sugar
• 1 c. fresh or canned pumpkin puree
• 1 room temperature egg
• 1 tsp. vanilla extract

Vanilla Cream Cheese Icing

• 1 x 8 oz. package of room temperature cream cheese
• 5 tbsp. softened, unsalted butter
• 2 vanilla beans, split and the seeds scraped out
• 2 c. icing sugar (Sometimes this measurement might need more to thicken the recipe, add up to ¼ c.)

Line two baking sheets with either silicone baking mats or parchment paper. Set aside. Preheat the oven to 350°F.

In the bowl of a stand mixer, cream together the butter and the two sugars until fluffy. Add the pumpkin, egg and vanilla and mix again. 

Add in the dry ingredients, the flour, baking powder, baking soda, salt, chai spice, and nutmeg. Turn the mixer on and combine the ingredients until everything is incorporated.

Using a cookie scoop or a table spoon, portion out your cookies, nine per tray. Bake each tray for 15–20 minutes until the cookies are starting to brown around the edges. Cool completely. 

While the cookies cook and cool, cream together the ingredients for the icing using a hand mixer or a stand mixer with an extra bowl. Set aside.

Once the cookies are completely cool, they can be topped with icing. You can also flip the cookie over and ice the bottom and then add another cookie for a sandwich style treat. t8n