Sarah's Pumpkin Cookies

My dear friend Sarah is REALLY good at cake pops. I mean REALLY good. Check her out here: Try Sarah Pops. We knew each other in Oklahoma through a guy I dated (she was the best thing to come out of that relationship ;) Hehe).  We've both since moved to Texas and we both get down in the kitchen. We also share a deep love for NKOTB. Yeah, we went to the NKOTBSB concert this summer in Dallas. Don't hate.

 Me and Sarah at the NKOTBSB concert

My amazing acid washed leggings!

I'm getting off track... there is a sandwich place in Oklahoma called City Bites. Their sandwiches rock and their cookies roll. Haha, so cheesy, I couldn't help mahself. They make a pumpkin cookie with frosting that people go on and on about. Miss Sarah has perfected the recipe and let me have it today. I am not a pumpkin lover, I ate 2 of these cookies. Watch and learn.... Thanks Sarah!!

She told me to drop the cookies by tablespoons full and spread the dough a bit. Well, since it was so sticky I decided to put it into a Ziploc bag, cut off the tip and pipe it out. It didn't look too appetizing:

If you can get someone to eat something that looks like that, you are amazing.  

 Wet your fingertip and flatten the tops so they bake up nice and smooth.

Apply a generous helping of frosting and use an offset spatula to cover the cookie

Sprinkle with a little cinnamon and devour!

PUMPKIN COOKIES

 If there way a way to have cookies, cakes and pies into one recipe, I think this might be it!

INGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Frosting

8oz of cream cheese, softened
1/2 c. (one stick) of butter, softened
4 cups of powdered sugar, sifted
2 teaspoons of vanilla.

Directions:

1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
3. Mix in dry ingredients.
4. Drop on cookie sheet by tablespoonfuls; flatten slightly. (see note above)
5. Bake for 8 to 12 minutes in the preheated oven. (Sarah said 15-20 min, mine only took 9 min, so it will depend on your oven, how big you make them, etc) The cookies are done with the edges barely start to brown.
6. Cool cookies, then frost.

**** The cookie batter will be sticky, so make sure you spread it out to your desired thickness and size. They don't really spread while they are baking either. ****