Pumpkin Cookies
Yield: 24 cookies
Ingredients
3/4 cup butter, regular, not unsalted, softened
1 cup sugar
1 egg
1 tsp. vanilla
1 cup canned pumpkin
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
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.
Might want to decorate top with either chopped nuts, orange sprinkles, half of a pecan, or cinnamon sugar.
Can be doubled to make 48 (using 1 ½" scoop or 80 using 1" scoop) but only add 1 ½ tsp. Cinnamon, and add a whole 15 oz. can of pumpkin. Do not double icing, it makes plenty.