Pumpkin Cookies - Double

Yield: 70 cookies

---

Ingredients

1 ½ cups butter, (3 sticks), softened
2 cups sugar
2 eggs
2 tsp. vanilla extract
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 ½ tsp. cinnamon
1 15 oz. can Libby's Pure Pumpkin

Frosting
3/4 cup butter, softened
1 box confectioner's sugar
2-3 tbsp. milk
1 tsp. vanilla
1 3 oz. pkg. cream cheese

Directions

1. In a mixer, blend sugar and butter until fluffy. Add egg and vanilla. Beat well. Add pumpkin. Blend in flour, baking powder, baking soda and cinnamon.

2. Using a 1 oz. scoop, drop onto a parchment covered baking sheet. Bake in preheated 350 degree oven for 12 minutes.

3. Cool on wire racks. While cookies are baking, make frosting.

4. Blend all frosting ingredients in mixer until smooth and fluffy. Frost cookies when completely cool. Use a pastry bag and large tip to decorate tops. Makes 68.

Might want to decorate top with either chopped nuts, orange sprinkles, half of a pecan, or cinnamon sugar.

---