Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

INGREDIENTS

1 cup butter, softened at room temperature

1 cup granulated sugar

1 egg, room temperature

1 teaspoon vanilla

2 cups pure pumpkin (17 ounce can)

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ground nutmeg

FROSTING

4t butter, softened

4oz cream cheese, softened

2 cups powdered sugar

3-5T milk

1t vanilla

1/2-1t cinnamon, as desired

1/2-1t nutmeg, as desired

1. Pre-heat oven to 350.  Line baking sheets with parchment paper.  
2. In a large mixing bowl and beat butter and sugar for 1 minute.  Add egg and vanilla and stir until well combined.  Stir in pumpkin puree.
3. In a separate bowl, whisk together all purpose flour, baking powder, baking soda, salt, cinnamon and ground nutmeg. 
4. Use a wooden spoon to gradually stir in the flour mixture into wet ingredients.
5. Use a cookie scoop to drop cookie dough onto prepared baking sheets.  Leave 2 inches between each cookie.  
6. Bake in 350°F oven for 12 to 14 minutes.  Cool one to two minutes on baking sheet before transferring to wire cooling rack.  Cool cookies completely before frosting.
7. Frosting:  with an electric mixer, beat the butter and cream cheese til smooth.  Add vanilla, cinnamon and nutmeg.  Slowly add powdered sugar and milk a little at a time, until the frosting consistency you want.  Add vanilla, cinnamon and nutmeg and mix.  Frost the cookies.
   
   
8. Yields 36 cookies
9.