My taste buds cheered with that first bite.
These should come with a screeching warning label: do not attempt to eat one. Especially if you're addicted to sweet and yummy. And pumpkin.
You can find the full recipe here at cakeology.com, and I will tell you my 3 secrets for how I make them.
1. I blend everything in my heavy duty kitchenaide mixer. My kitchenaide and I single handedly, one recipe at a time, take on the world....or at least, the foods in my kitchen...This mixer whips up some mean mashed taters!
2. Every cookie baked in my kitchen is baked on a stone baking sheet...a well seasoned, well loved stone baking sheet. I. love. my. stone bakeware. Almost as much as I love my kitchenaide mixer. Almost.
3. When I mix up the icing, I put everything in all at once...and I do not SIFT the confectioners sugar. Why, you ask? I'd like to lie and say I don't own a sifter, but alas, that's simply not true.
Frankly, I'm a full time farming mom of 6, with the youngest barely beyond that first birthday and now into everything, and I really just don't have a spare hour to spend sifting 1 and 1/4 cups of confectioners sugar through my sifter. Besides, my mixer is a beast of whipping everything together, and saves me A LOT of time!
But if you want to take the time to sift that stuff, by all means, be my guest :)
Sifting or not sifting, really doesn't matter as the end result is still the same...a moist, perfectly delicious pumpkin cookie with a slathering of cream cheese icing. Nom nom nom