Pumpkin Spiced Cookies with Vanilla Cinnamon Cream Ceese Frosting

As you know I love baking and trying new recipes! These are my new obsession. I will be making these again for Thanksgiving and probably annually in the fall from now on. These cookies are the perfect mix of fall flavors in a soft chewy cookie. The Vanilla Cinnamon Cream Cheese Frosting is the topper that sent this recipe into my favorites that will be made every Fall! You must try them!

Pumpkin Spiced Cookies with Vanilla Cinnamon Cream Cheese Frosting:

Ingredients:

3 cups all-purpose flour

2 tsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup unsalted butter, softened

1/3 cup unflavored vegetable shortening

1 1/4 cups granulated sugar

2 large egg yolks

2/3 cup canned pumpkin puree

1 tsp vanilla extract

Frosting:

3 oz cream cheese, softened

3 Tbsp butter, softened

3/4 tsp ground cinnamon

1/2 tsp vanilla extract

2 1/2 cups powdered sugar

1 - 1 1/2 Tbsp milk

Directions:

For the cookies:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you'll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.

For the frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.

Recipe Source: Cooking Classy

Lots of Love,  Natalie

Carrot Cake with Cream Cheese Frosting

Saturday was my father's 59th birthday so I decided to make his favorite cake as a surprise. His favorite cake happens to be Carrot Cake and of course I had never made one before which lead me to researching all different recipes. I found a ton of recipes until I came across one I thought would be perfect with the addition of one more ingredient. The extra ingredient I added was chopped walnut pieces because he loves just about every type of nut and I knew he would love the addition of them here. I have to admit throughout the baking I was worried that it wouldn't taste good but he reassured me in the end by being very surprised and saying he believes it is the best Carrot Cake he has ever had! I apologize for not taking more pictures but I wasn't even thinking about that at the time but if you need a great Carrot Cake recipe and Cream Cheese Frosting here you go!

 

Carrot Cake:

 

Ingredients:

2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

4 eggs

3/4 cups vegetable oil

1/2 cup applesauce

1 cup granulated sugar

1 cup light brown sugar

1 tablespoon vanilla extract

2 cups grated carrots

1 1/4 cup chopped walnuts

 

Directions:

1. Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Set aside.

2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a small bowl. Set aside.

3. Mix together the eggs, vegetable oil, applesauce, light brown sugar, granulated sugar, and vanilla in a large electric mixing bowl.

4. Stir in the small bowl of dry ingredients then fold in carrots and walnuts.

5. Divide between your two 8 inch round pans.

6. Bake for 35-40 minutes or until a toothpick comes out clean.

 

 

Cream Cheese Frosting:

 

Ingredients:

16 oz. of cream cheese, softened

8 oz. of unsalted butter, room temperature

4 teaspoons vanilla extract

4 cups powdered sugar

 

Directions:

1. In an electric mixing bowl cream the butter and cream cheese together until smooth.

2. Slowly add 2 cups of powdered sugar and vanilla extract while continuing to mix for 3 minutes.

3. Add last two cups of powdered sugar and mix for another 3 minutes or until smooth.

4. Frost cake and enjoy!

 

 

Lots of Love,  Natalie