Passionate About Cincinnati
and the Moms Who Live Here

The Last Pumpkin Cookie Recipe You’ll Ever Need

Some people live for the summertime – blazing sunshine, hours spent poolside, tan skin.

Not me.

Thanks to my ghostly complexion, I typically spend the summer months hiding indoors (or left with a nasty sunburn when I dare to venture outside).

Maybe that’s why I’ve always loved fall so much. It’s a chance to finally emerge from my cave, pull out my favorite scarves and cardigans, drink in the cooler air, and marvel at the beauty of a Midwest autumn.

When my son was born last summer, I started dreaming right away about sharing my favorite fall traditions with him. This is the first year he will be able to appreciate the magic – and I can’t wait!

A few items on our list?

-Visit Shaw Farms to find the perfect pumpkin and enjoy a hayride 

-Roast hot dogs around a backyard bonfire

-Rake a giant leaf pile and jump in it

-Attend a marching band competition

-Drink a pumpkin spice latte (Okay – so that one’s still just for Mama. Sorry, baby!)

-Go on a hike at the Cincinnati Nature Center to see the changing leaves

-Bake pumpkin cookies with cream cheese icing

This pumpkin cookie recipe is the same one my class used when I was in first grade, and my family has baked them every year since. My mom even sent them to me in a care package each fall when I was in college and living away from home. (She’s the best, huh?)

Aside from being a source of serious nostalgia, these cookies are melt-in-your-mouth delicious.

Round up your kiddos and bake them together to celebrate the change of the season!

Who knows? You might start a new family tradition.

Here’s the recipe:

Ingredients:

  • 1/2 cup Crisco
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1 cup Pumpkin
  • 2 cups Flour
  • 1/2 tsp Nutmeg
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Salt

Directions:

  1. Combine the Crisco, Sugar, and Vanilla.
  2. Mix well, then stir in the Pumpkin.
  3. In a second bowl, combine all the dry ingredients.
  4. Add to the pumpkin mixture.
  5. Drop 1″ balls onto a greased cookie sheet.
  6. Bake at 350° for 9-10 minutes.
  7. Top with cream cheese icing.

Around our house, cream cheese icing is affectionately known as “Good Butter.” We love this homemade version, but I promise I won’t tell if you use the kind that comes in a plastic can:

Icing Ingredients:

  • 1/4 cup Butter, softened
  • 4 oz Cream Cheese
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla

Directions:

  1. In a mixing bowl, beat together the Butter and Cream Cheese.
  2. Add the Powdered Sugar and Vanilla and beat until it reaches a creamy consistency.
  3. If it’s too thick, add a few drops of milk or water while stirring.

Want to come back to this recipe later? (Of course you do…) Save the image below to your Pinterest board!

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