PUMPKIN COOKIES and PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

I know pumpkin is more of a fall flavor, but I think these treats would be wonderful any time of the year.

PUMPKIN COOKIES

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup shortening
1 cup brown sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
FROSTING
1/2 cup butter, softened
1/4 cup maple syrup
2 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
4 cups powdered sugar

Heat oven to 350F.
Line 2 baking sheets with parchment paper.
To make the cookies, in a large bowl sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In a second large bowl, combine the shortening and brown sugar. Use an electric mixer to beat until light and fluffy, about 1 minute. Add the pumpkin, egg and vanilla, then mix until well combined.
Add half the dry ingredients and mix well. Add the other half and mix again.
Scoop the dough onto the prepared baking sheets in 1-tablespoon mounds, arranging them 2 inches apart. Bake for about 14 minutes, or until lightly browned at the edges. Midway through baking, rotate the baking sheets top to bottom and front to back.
While the cookies bake, in a medium bowl combine the butter and maple syrup. Use an electric mixer to beat until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.
Add the powdered sugar and mix well, beating until fluffy.
Once the cookies have baked, cool them on the baking sheet for 5 minutes, then transfer them to a wire reck to cool completely. Once cool, either pipe or spread the frosting on them.
Enjoy!

Recipe adapted from The Morning News, October 2007

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

1 cup pumpkin puree
1/2 cup buttermilk
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3/4 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
3 large eggs

Heat oven to 350F.
Line 24 standard muffin cups with paper liners.
In a medium bowl, whisk together pumpkin puree, buttermilk and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.
Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.
Let cupcakes cool in pans on wire racks for 15 minutes. Remove from pans and let cool completely on racks, 10 minutes.
To serve, spread frosting onto cooled cupcakes.
CREAM CHEESE FROSTING
In a large bowl, using an electric mixer, beat 12 ounces cream cheese and 10 tablespoons butter, both room temperature, until smooth, about 4 minutes. With mixer on low, beat in 1 1/2 cups confectioners sugar, sifted, and 2 teaspoons vanilla extract until smooth and fluffy, 5 minutes. Thin with 1 to 2 tablespoons milk if necessary.
Enjoy!

Recipe adapted from Everyday Food, October 2011
www.marthastewart.com › Food