Soft Frosted Pumpkin Cookies
Frosted pumpkin cookies are a common request by my older son, these and my coconut cake that is. With just a subtle pumpkin flavor, these soft pillowy cookies are light on pumpkin flavor and not too sweet, so the frosting is by no means overkill. I myself, love these as well. Serving these warm further enhances the subtle, yet delicious cinnamon and nutmeg flavor. I’m not sure when I even began making these cookies, but they are almost effortless: you don’t even have to form them into dough balls before baking. Just drop them down in round blobs and they come out just fine.
The fall season is just settling in, but the pumpkin-themed food items, snacks, and beverages have been here a while already. Every year I swear Trader Joe’s doubles their pumpkin-flavored offers: some good, some bad, but either way they definitely put me in the Fall mood. Pumpkin has some impressive health benefits, making “pumpkin season” and all the treats that come with it much more enticing.
On its own, pumpkin is low in calories, packed with fiber, high in vitamin A, and loaded with beta-carotene. I love using pumpkin in cooking, both sweet and savory, as it is a pretty neutral ingredient. Indeed, Libby’s canned pure pumpkin can be used in both sweet and savory dishes with ease. Libby’s now offers an organic version that I love, though it can be a bit harder to find. But keep looking, it’s out there.
Fall and baking are synonymous with–a warm oven and the smell of cinnamon is comforting and inviting. These yummy cookies are a must-try for all pumpkin lovers out there. If you are in the Fall baking mood but not a pumpkin fan, be sure to try my super easy double chocolate chip banana bread, which is also a big hit with the kids. You can also try making it without chocolate chips for a more classic-style banana bread, which is how I make it for myself.