Pumpkin Snickerdoodles with cream cheese frosting.

It is finally fall so now I can bake with pumpkin and not feel like I am cheating the world.  Kind of like Starbucks did when they brought out the pumpkin spice latte a month early.   I scored through Pinterest on what I should make first and came across these pumpkin snickerdoodles:

http://onestarrynight.com/pumpkin-snickerdoodles/

They looked easy, and knew the boys could help with the rolling.  Well I dont know what I did wrong, because they tasted bland.  Thankfully, the boys loved them.  I didnt want to leave 2 dozen cookies in my house that me or my husband couldnt eat, so  I whipped up a cream cheese frosting to dollop on top and bring them to work.  Would I make these again?  No.  Am I looking for another pumpkin recipe?  Yes.  Next stop, bread.

 

sorry for the crappy iPhone picture.

Pumpkin Snickerdoodles with Cream Cheese Frosting
recipe adapted from One Starry Night

Ingredients
 

The Cookie
• 1 C canned plain pumpkin
• 1 large egg
• 2 sticks of room temperature unsalted butter (1 cup)
• 1/2 C brown sugar, packed
• 1 TSP ground cinnamon
• 1/2 TSP fresh ground nutmeg (or 1/4 tsp for the pre-grated)
• 1 1/2 TSP baking powder
• 3 C all purpose unbleached flour
• 3 TSP pure vanilla extract
• pinch of kosher salt
The Sugar Mixture for Rolling

• 1/3 C granulated white sugar
• 1/2 TSP ground cinnamon
• 1/4 TSP fresh ground nutmeg (or 1/8 tsp pre-grated)

Directions

1. Preheat oven to 350 degrees
2. In a large bowl, cream the butter and sugar until well combined and a bit fluffy.
3. Add in the egg, salt, pumpkin, and vanilla
4. Mix in the flour, cinnamon, nutmeg, and baking powder.
6. Use a spoon and take a golfball-size amounth of dough and roll the dough in your palms to make it more ball like.
7. Drop the ball of dough into the sugar mixture and roll around until all sides are coated in the mixture.
8. Place about two inches apart on a lightly greased baking sheet, or Silpat.
9. Now if you want a flatter cookie, smoosh the dough balls down with the flat end of a glass.
10. Bake for 14 minutes. When your timer goes off, transfer the cookies to a cooling rack for at least 5 minutes.
    
    Once the cookies have cooled completely, start making the icing.  Honestly, I didnt measure any of it.  But here are my best guesses as to how much.
    
    -4oz cream cheese (softened)
    -2 tbsp whole milk
    -2 tsp vanilla extract
    -1/4tsp nutmeg
    -1.5 cups powdered sugar
    
    Cream together the cream cheese, milk, extract, and nutmeg.  slowly add in the powdered sugar until your at a consistency you like.  You may need to add more if you want it thick.  Spread onto cool cookies and sprinkle with cinnamon.  Enjoy!