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Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting
A classic cream cheese frosting tops pleasantly spiced pumpkin cookies. Everyone enjoys the soft, cake-like texture.—Lisa Chernetsky, Luzerne, Pennsylvania
48 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped walnuts
  • FROSTING:
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in egg and vanilla. Add pumpkin; mix well. Combine the flour,
  • cinnamon, baking soda, salt and baking powder; gradually add to
  • creamed mixture and mix well. Stir in walnuts.
© Taste of Home 2013

2 of 2

Pumpkin Cookies with Cream Cheese Frosting (continued)

Directions (continued)

  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking
  • sheets. Bake at 350° for 8-10 minutes or until edges are lightly
  • browned. Remove to wire racks to cool completely.
  • In a small bowl, beat the frosting ingredients until light and
  • fluffy. Frost cookies. Store in an airtight container in the
  • refrigerator.
  • Yield: 4 dozen.
Nutrition Facts: 1 cookie equals 125 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 97 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013