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Pumpkin Cookies with Cream Cheese Frosting

Made with our Lodi Olive Oil Ascolano

Servings: 24   |   Prep Time: 15 min   |   Total Time: 25 min

Cookies:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground clove
  • ⅛ teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup Lodi Olive Oil Ascolano
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Cream Cheese Frosting:

  • ½ cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper and spray lightly with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg.
  3. In a large bowl, whisk together the eggs and sugar until pale yellow and smooth, about 1 minute. Whisk in the Lodi Olive Oil Ascolano, pumpkin and vanilla until combined. Add the dry ingredients to the wet ingredients, mix together.
  4. Use a cookie scoop to drop the dough a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
  5. Beat together the softened butter and cream cheese in a large bowl until smooth. Sift in the powdered sugar then add the vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting.

Ascolano

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RECIPE NOTES

Recipe inspired by What Molly Made


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