The Pumpkin Cake Cookie

I've moved a lot growing up. As a result I made a lot of friends, some were forgotten, some drifted away and some hung around through all my craziness.

Then I moved to Seattle, and I stopped moving, but that didn't stop my friends from moving. Then I met Mary from Mary's Kitchen Diaries, she got married and didn't move! Despite our ever clashing schedules, we still get to hang out, craft and share recipes! I love how much she loves to cook!

And today, I want to take a minute to wish her and her husband a very happy first anniversary! I still can't believe its been a year, feels like yesterday that I was sitting in class and trying to figure out what to wear and WFH (working from home) to be able to make it on time to events!

And here on the blog, I decided to make a recipe from her blog, a pumpkin dessert, its fall after all! She made it for our latest pinterest party and I had to remake it. She calls it Pumpkin Cookie, but my husband things that it taste slightly like a cake, so I changed the name :)

I think that you should go and make this NOW. Cause its so easy and the perfect start to fall baking!

The Pumpkin Cake Cookie

Adapted from Mary's Kitchen Diaries

Ingredients

for the cake
1/2 cup (1 stick) margarine, room temperature
6 Tbsp butter, room temperature
1 cup granulated white sugar
1 cup pumpkin puree (I used canned)
1 egg
1 tsp pumpkin emulsion
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp pumpkin spice
1/4 tsp ground nutmeg
2 1/4 cup flour

for the frosting
2 Tbsp butter, at room temperature
4 oz cream cheese, at room temperature
1 cup powdered sugar, sifted
2 Tbsp milk
1/4 tsp orange food color
fall theme sprinkles

Method
1. Preheat oven to 350*F and line two cookie sheets with parchment paper.
2. Beat margarine, butter and sugar together for a minute.
3. Add egg and emulsion and continue to beat for another minute.
4. Sift all dry ingredients together and add to wet ingredients. Beat until just mixed.
5. Drop dollops of batter onto the baking sheets and bake for 15 mins, till the cookie does not stick to the bottom of the pan anymore.
6. While the cookies cool, beat the butter and cream cheese together for the frosting.
7. Add in the powdered sugar, beat until mixed scraping the edges of the bowl.
8. Add in milk and tint with food color. This frosting will be a bit thinner than the usual cake frosting.
9. Once the cookies have cooled, frost with an offset spatula and top with some sprinkles.

Note: cookies can be served without frosting, they taste good plain too :-)

Yeilds: ~24 large cookies

 Enjoy!

Farhana