Our Coastal Maine full-service country inn has been providing respite for weary travelers for well over a century. Ideally situated in mid-coast Maine, this New Harbor inn is located at the tip of the Pemaquid peninsula – near two of Maine’s most picturesque harbors and a stones throw from the historic Pemaquid Lighthouse.
As promised our first recipe post is here! Featuring the star of fall, the pumpkin, this recipe is for Pumpkin Cookies with Cream Cheese Frosting. These are great as little cookies or you can make them slightly bigger and sandwich two around the cream cheese frosting - a great Pumpkin Whoopie Pie!
2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 cup pumpkin puree
Cream Cheese Frosting:
4 ounces room temperature cream cheese
2 tablespoons unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
For Pumpkin Cookies:Preheat oven to 325 degrees F and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In an electric 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 beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches apart. You can also pipe the batter from a pastry bag.
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. Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.
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 and of spreading consistency. Makes about 18 cookies.