Pumpkin cookies with cream cheese icing

Any one who knows me, knows of my love for all food that is seasonal, especially fall/Autumn food! I made pumpkin muffins earlier in the week and had massive quantities of pumpkin left over so I went on a hunt for a recipe for pumpkin cookies. I came across a recipe similar to this but changed it slightly to suit my taste with more spice and cream cheese icing on top! These little gems are moist and hard to resist!

ENJOY!

Pumpkin cookies with cream cheese icing

• 2 cups (260 grams) plain flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs1
• 1/4 cups (260 grams) brown sugar
• 1/2 cup (120 ml) canola oil or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup (215 grams) canned (or fresh) pumpkin puree
• 1 cup chopped pecans

Cream Cheese Frosting:

• 4 ounces (115 grams) room temperature cream cheese
• 2 tablespoons (25 grams) unsalted butter, room temperature
• 1/2 cup (55 grams) confectioners (or icing) sugar
• 1/2 teaspoon vanilla
• 1/4 cup pecans, of finely chopped
• 1 tablespoon ground cinnamon
  

For Cookies: Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and pecans and beat just until incorporated. With a spoon, place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy. Put a small spoonful of icing on top of each cookie using the back of a spoon to spread. Sprinkle a few chopped pecans on top of each cookie and a pinch of cinnamon to finish!