Easy pumpkin cookies with cannabutter
If you’re looking for pumpkin recipes that offer more than your average latte or pie, then these weed cookies might be right up your alley. Pumpkin cookies offer everything that you love about good old-fashioned, from-scratch sweet biscuits cooked to perfection with a crisp outer layer and a moist but firm inside that will melt in your mouth, making them delicious hot out of the oven or cold paired with a steaming hot coffee or a cold cup of milk.
Cannabutter pumpkin cookies recipe
These crunchy pumpkin cookies are topped with a delightful layer of rich cream cheese icing that is sweet enough to cure any sweet tooth that you might have, and it’s the portion of the dessert that we use to infuse each one, which makes it easy to leave plain ones alongside regular icing for anyone present who might prefer the regular non-euphoric type of pumpkin cookies.
Preparation time: 30 minutes
Cooking time: 30 minutes
Pumpkin cookies ingredients
- 2 cups flour
- 1 cup pumpkin (canned)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 10 tablespoons butter
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon baking powder
- 1/8 teaspoon ground cloves
Cream cheese icing ingredients
- 2 cups icing sugar
- 5 tablespoons cannabutter
- 4 oz plain cream cheese
- ½ teaspoon vanilla extract
- Silicone baking mats or parchment paper
- 13-inch baking sheets
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Electric mixer
- Wooden spoon
Preheat the oven to 350°F.
Line the baking sheets with the silicone mats.
Add the flour, salt, cinnamon, cloves, nutmeg, baking soda, ginger, baking powder to a bowl and blend the ingredients using a whisk until they are thoroughly combined before setting this bowl aside.
In a large mixing bowl, cream together the brown sugar, granulated sugar, and butter until they are blended into a paste.
Now add the egg, vanilla extract, and pumpkin to the large mixing bowl, then use an electric mixer to make sure the freshly added ingredients are properly incorporated.
Slowly add the flour mixture to the paste, carefully blending everything until it reaches a moldable doughy consistency.
Scoop the dough into small 1-inch balls and space them out across the baking sheets.
Bake one sheet of cookies at a time, allowing each one to bake for 15 minutes, or until they begin to golden around the edges.
Leave the freshly baked pumpkin cookies on a cooling rack for at least 30 minutes before icing.
To prepare the icing, add all of the cream cheese icing ingredients to a small mixing bowl, and then use a blender to combine them until the mixture reaches a smooth and thick texture that is perfect for spreading.
Once the weed cookies have cooled, you can slap on some icing, and then they’ll be ready for you to serve and enjoy.
These weed cookies taste the best like most desserts when they’re fresh out of the oven, and we highly recommend that you don’t leave them to sit around too long, as they’ll harden over time, but in a regular airtight container at room temperature, they can stay fresh for up to a week, and if you’re willing to make room in the freezer, they can keep for up to 2 months, assuming that you can hold back enough to have a batch last that long.