Pumpkin Cookies with Cream Cheese Frosting
This is a great easy cookie recipe for the holidays! After a big celebratory meal, light “cake-like” cookies are nicer than something rich and heavy. Enjoy!
Pumpkin Cookies: As always, first make yourself a good cup of coffee! Then, pre-heat oven to 350 degrees.
½ Cup room temperature (soft) butter
1½ Cups sugar
1 Cup Libby’s Pure Pumpkin (canned)
1 tsp. vanilla
Beat these ingredients together in mixer.
2) Stir these dry ingredients together:
2½ Cups flour
1 tsp. baking soda
1 tsp. baking powder (Make sure it hasn’t expired!)
1½ tsp. cinnamon
1 tsp. nutmeg (Grate some fresh if you have the energy!)
1/2 tsp. salt
Add dry ingredients into the bowl from step 1 above, and mix.
3) When cookies have cooled, apply Cream Cheese Frosting. (I would halve the frosting recipe, it does make quite a bit. However, if you love frosting – go for it!)
8 oz cream cheese, room temperature (soft).
½ stick butter, room temp.
2 tsp. vanilla (I also like to add some fresh vanilla bean seeds!)
1 lb. powdered sugar – 2 Cups
Beat these ingredients together in mixer. Add milk or cream, a LITTLE at a time, to make spreadable and the consistency you want.
4) Decorative candies or sprinkles on top of the icing are fun if you like . . . and if you can do it before all the cookies are eaten.