Do you ever just feel so curious about what your kids are up to while they are at school? I hope this doesn’t come across as braggy, but I received a really nice email from Little Boy #2’s kindergarden teacher today. She explained that he was paired up with a boy with special needs during their morning reading time, and was especially helpful, kind, and patient with him. Keep in mind, this is the same child of mine who poked holes with his finger though the plastic wrap into the ground beef at the grocery store when he was four, by the way. The principal happened to be observing the class, and was sitting near where they two boys were reading together. She actually took my little guy back to her office to commend him for being extra kind and patient with his reading partner. It meant the world to my Little Boy #2 to be singled out in this way.
This mama’s heart was just about bursting with pride, but beyond that it made me realize that I’m so thankful that the school the boys go to offers them to the chance to interact with all kinds of people. Sometimes I’ve been tempted to want them home with me all the time so that they don’t have to ever experience hurt feelings, learn bad words, or even just get lost in the crowd. Sometimes my mama bear heart wants to protect them from the world, and sift out the hard parts so they can hold on to their innocence. But there are so many things my boys have come home and shared with me that I would never have thought to teach them. More and more, I think their teachers are the most amazing women! It takes a village right? Definitely feeling grateful for ours today!
Okay, off my little proud mama soapbox. You may have noticed these Soft Pumpkin Cookies With Maple Cream Cheese Frosting? You really want to make these if you are a soft, pillowy, frosted cookie fan like I am. Just the right amount of pumpkin spice. And be warned these are the kind of cookies that beg for a glass of cold milk. Perfect for snacking on when the kiddos come home from school to chat about the highs and lows of the day!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 cup butter, softened
- 1 cup sugar
- ⅔ cup powdered sugar
- ½ cup canned pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 4 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 4 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 tablespoons plain Greek yogurt
- 1/4-1/2 teaspoons maple extract
- In the bowl of an electric mixer, cream together butter and sugars on medium speed. Add pumpkin puree and mix until well smooth and creamy.
- Mix in eggs, one at a time, then add vanilla and mix.
- In another bowl, whisk together flour, baking soda, cream of tarter, salt and pumpkin pie spice.
- On low speed, gradually add the dry ingredients to the wet ingredients on low speed. Mix until everything is incorporated into the dough.
- Cover and chill the dough for 2-3 hours.
- Preheat oven to 350 degrees.
- Roll the dough into 1 1/2 tablespoon sized balls and place them on a baking sheet. I like to line my baking sheets with a Silpat baking mat or parchment paper to prevent sticking and to help them bake evenly.
- Bake for 9-10 minutes, and then cool for a few minutes on the baking sheet before placing them on a cooling rack to cool completely.
- In a medium bowl, whisk together your softened butter, softened cream cheese, and powdered sugar. Then whisk in the Greek yogurt and maple extract. Start out with 1/4 teaspoon and then taste the frosting. If you like the flavor stronger, add another 1/4 teaspoon. When your cookies are completely cooled, spoon and spread the frosting over each cookie.
- If you want to stack the frosted cookies when you store them, first chill them to set the frosting, and then place sheets of parchment paper in between the layers to keep them from sticking together.