Pumpkin Cookies + Cream Cheese Icing
#32: Not having a regular kitchen. #SCP
#9: Forgetting to take pictures. #SCP
I make these every year. They’re almost like muffin tops. Spongy and just GREAT. My non-real kitchen was at J’s apartment earlier this semester. For boys, they do pretty good, but there is a serious lack of mixing bowls. It almost created a situation, but luckily he loves (likes? tolerates?) doing dishes. See that yellow one there? It’s basically a giant plastic salad bowl. We had to wash it before we could make the icing.
I also purchased a hand mixer on Amazon for $21. and I paid the $2.99 for 1 day shipping. Thanks, Amazon Prime.
J really likes cinnamon, so a little extra was definitely added… I made two batches, so pictures are mixed! No oven pictures, because I am not permitted to open the oven to check on anything, ever, and J’s apartment doesn’t have an oven with a window. Sigh. A future house requirement will be an oven window. and a light.
Ingredients: (This is the original, but I always double it. These are inhaled at my house.)
1 cup shortening
1 cup sugar
1 cup pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 8oz package cream cheese
½ stick butter
2 tsp vanilla
1 lb powdered sugar
1. Cream shortening, adding sugar until mixture is smooth.
2. Add pumpkin, egg, vanilla
3. Mix in all dry ingredients.
4. Drop by teaspoons on to cookie sheet, bake at 375 for 10 to 15 minutes.
1. Mix it all together, until it makes icing! The more you beat it, the more icing it will make.