Pumpkin Cookies with Cream Cheese Frosting

Inspired fall flavors, we’ve given this cozy treat an exciting twist using International Collection’s Pumpkin Seed Oil and Walnut Oil. These oils add a hint of luxury to your baked goods while also bringing that warm autumn feeling to every bite.

Time 45 min

Servings 12

Difficulty 2

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Ingredients

1 box (15.25 ounces) spice cake mix
1/4 cup International Collection Virgin Pumpkin Seed Oil
1/4 cup International Collection Walnut Oil
2 large eggs
1 tablespoon pumpkin spice mix
1 tbsp cinnamon
1 package cream cheese (softened)
2 cups powdered sugar
1 tsp vanilla

Method

Cookie Instructions:

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Mix cake mix, International Collection Virgin Pumpkin Seed Oil, Walnut Oil, eggs and pumpkin spice with a hand or a stand mixer until a sticky dough forms.
Scoop 1 1⁄2-tablespoon-sized balls of dough and place them on the cookie sheet.
Bake for about 12-14 minutes, or until the bottoms of the cookies are slightly golden brown.
Cool for at least 5 minutes before removing from cookie sheets and placing them on a cooling rack
While they cool make the frosting

Cream Cheese Frosting Instructions:

In a medium bowl combine soft cream cheese and using a mixer whip it. Slowly add in the powdered sugar as you continue to stir and add in the vanilla. Blend until a smooth creamy texture is formed.

Assembling Instructions:

Once the cookies have cooled, transfer frosting to a piping bag with a large circle tip. Pipe a swirl on top of the cookie and dust with cinnamon.
Enjoy!