More Pumpkin: Two recipes for the price of one

Due to some schedule changes on my part, pumpkin week was cut short last week ending on Thursday. However, I never leave a task unfinished and as a result I am sharing two simple pumpkin recipes today for melt in your mouth pumpkin cookies and pumpkin cream cheese spread.


I am sure we can all relate to the problem of finding a pumpkin recipe that only calls for half a can of pumpkin. The pumpkin can always be saved for another day, but then I am left feeling rushed to find a recipe before I completely forget about it.


When you don’t want to turn to another cookie or cake recipe, the perfect recipe to turn to is a simple spread. The best part is it’s done in the amount of time it takes for cookies to bake. As long as you have cream cheese on hand and a few essential spices your grocery list is done. Whether you want to use it as a spread for breakfast or as a late- night snack with graham crackers, the choice is yours to make.


Whoever said multi- tasking in the kitchen was hard?


Enjoy!


P.S. These cookies are amazing! Take my word for it, I have tried a lot of pumpkin cookies and these are an instant favorite. The frosting melts in your mouth along with the cookie which equals pumpkin heaven! 

P.P.S They are quite hard to resist!

Melt-in-your-mouth Pumpkin cookies

Source: Better Homes and Garden

1 cup butter
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
1 egg
1 tsp. vanilla
½ can pumpkin
2 cups flour


Preheat oven to 350 degrees
Beat butter on medium-speed for 30 seconds. Add sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Beat until combined. Add eggs and vanilla.
Beat in pumpkin, and gradually add flour.
Drop dough by the teaspoon onto a greased cookie sheet, 2 inches apart. Bake for 10- 12 minutes.
Once cooled, top with brown sugar frosting.


Brown sugar frosting
½ cup butter
½ cup brown sugar
¼ cup milk
1 tsp. vanilla
1 ¾ cup powdered sugar


In a small saucepan, heat butter and brown sugar until smooth. Transfer to a medium bowl; beat in milk, vanilla and powdered sugar.


While the cookies are baking prepare the spread:


Pumpkin Cream Cheese Spread
Source: Better Homes and Garden


1 8- oz package softened cream cheese
½ cup pumpkin
¼ cup sugar
¾ tsp. pumpkin pie spice
½ tsp. vanilla
Beat all ingredients together in a standing mixer or with an electric mixer on medium- speed until smooth and creamy. Cover and refrigerate for at least 1 hour before serving.