Pumpkin Cream Cheese Cookies
Alright, break out your basic white girl. Pumpkin season is in and I am forced to participate. To be honest, I hate pumpkin spice lattes and everything that has turned into pumpkin spice. However, these cookies I tried out.....are one of the greatest cookies I have ever created.
Yeah, I said it.
So did Kevin. He's eaten like 8 in two days. We shall end up fat together right?
My coworkers approve, my mom, the president, & the people who own Target.
These were very easy. Your mixer does allll the work & you just sit back and eat everything.
Take your butter and sugar and cream it your stand mixer, or hand mix. Make sure that your butter is softened well or else you will fling butter all over your kitchen like I did and always do.
Can't help it, I am impatient for the sweets.
BTWS, I used half coconut sugar.......I did it guys, I tried to be somewhat healthy!
Add in your canned pumpkin, eggs, vanilla, and any other wet ingredient. All dry ingredients will go into their own bowl.
This was pretty decent to eat......I say decent because I would rather have chocolate chip cookie dough. The cookies taste better than the dough here....sorry to let you down.
Now you will have to mix in your dry ingredients. I will have everything listed below in a recipe card later tonight :)
After you mix your dry ingredients, you all you have to do is add it to your pumpkin mixture and voila!
Cookies will bake for 15 minutes at 350!
While the cookies are cooking, make your icing.
This requires 3 ingredients!
-The world's supply of powdered sugar
-1 8 oz block of softened cream cheese
Again, it is real fun when powdered sugar goes EVERYWHERE in your kitchen. Clumsy cook at your service. Make sure the cream cheese is soft.
& that is all folks!
Ice your cooled off cookies and you're in business.
This makes roughly around 3 batches of cookies. Don't worry, they will disappear. I promise.