Pumpkin butter cookies

Pumpkin Butter Cookies are divine! Our Taste the Fruit 1st Pumpkin Butter compliments this classic recipe nicely. Try this recipe at home and then share some with your home-bound relatives, it’s sure to brighten up their day!

INGREDIENTS:

  • Parchment paper

  • 2 and 1/2 cups all-purpose white flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 tsp ground cinnamon

  • 1/2 tsp sea salt

  • 3/4 cup granulated white sugar

  • 3/4 cup brown sugar, lightly packed

  • 1/2 cup butter softened

  • 1 cup canned pumpkin

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 tbsp. Bell-View Taste the Fruit 1st Pumpkin Butter Spread

    FROSTING

    • 4 ounces cream cheese, softened

    • 4 tsp butter, softened

    • 2 cups powdered sugar

    • 1/8 tsp sea salt

    • 1 tsp vanilla extract

    • 3 tbsp. Bell-View Taste the Fruit 1st Pumpkin Butter Spread

RECIPE:

  • Line a baking sheet with parchment paper. Preheat oven to 350 degrees.

  • Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to a large bowl. Combine and set aside.

  • In a medium bowl, cream together the butter, white sugar and brown sugar until smooth and creamy. Add 1 cup pumpkin, pumpkin butter, the egg, and vanilla. Beat until the mixture is creamy. Add the dry ingredients and mix until just combined. Avoid over mixing.

  • Roll cookie balls. Space out 2 inches apart.

  • Bake for 8-12 minutes. Add 3 minutes if they're soft in the middle.

FROSTING

  • Cream together cream cheese, Pumpkin Butter, and butter on high. Add powdered sugar, salt, and vanilla. Beat until creamy.

  • Continue to beat if you wish to have a whipped icing.

  • Frost cookies liberally and store in a non-airtight container.

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