Pumpkin Cookies and Cupcakes

With the leaves changing colors and Halloween coming up I felt like trying out some pumpkin desserts. I didn't have any recipes so I checked out one of my favorite blogs, skinnytaste and tried out these two recipes: Pumpkin Spice Cookies with Chocolate Glaze and Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting. Everyone who tried these really liked them. The cookies especially were a big hit. Check out the recipes below:

Pumpkin Spice Cookies with Chocolate Glaze

Ingredients
4 oz 1/3 less fat cream cheese, softened
2 Tbsp unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1/2 cup canned pumpkin puree
1/4 cup buttermilk
1/2 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp pumpkin spice
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder

For the chocolate glaze:
1/4 cup powdered sugar
1/2 Tbsp unsweetened cocoa powder
1/2 Tbsp milk
1/8 tsp vanilla extract
pinch of salt

Directions
1. Preheat oven to 350. Line baking sheet with silicone mat.
2. In a medium bowl, beat cream cheese, butter, and sugars together until light and fluffy. Add egg, beat well. Mix in pumpkin, buttermilk, and vanilla.
3. In another bowl, combine flour, spice, baking soda, salt, and baking powder. Gradually add to pumpkin mixture. Mix well.
4. Drop by round tablespoonfuls, 2 inches apart onto silicone lined baking sheet. Bake 12-14 minutes or until golden. Cool on wire rack.

5. For the glaze: Whisk the powdered sugar, cocoa powder, milk, vanilla, and salt in a bowl. Place in a ziplock bag. Seal the bag and but the point off of one corner and drizzle onto cookies.

Tip: Don't feel like buying buttermilk for just one recipe, use this alternative.


Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

Ingredients
Betty Crocker Golden Vanilla or French Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned pumpkin puree
1 cup water

For the cream cheese frosting:
8 oz 1/3 less fat cream cheese softened
1/2 cup canned pumpkin puree
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 Tbsp packed brown sugar

Directions
1. Preheat oven to 350. Line a cupcake tin with cupcake wrappers.
2. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water. Mix for about 2 minutes.
3. Fill cupcake liners 2/3 full and bake about 20-25 minutes, or until a toothpick comes out clean.

4. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth. Use a spatula to put the icing on the cupcakes.

Tip: These cupcakes are good enough without the frosting if you're looking for something more muffin-like rather than cake-like.


Credit goes to skinnytaste for both these delicious recipes.