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Pumpkin Spice Cookies

Pumpkin Spice Cookies
These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners’ sugar frosting, they’re a pretty addition to a dessert table.
84 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 to 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • FROSTING:
  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons boiling water
  • 2 cups chopped pecans

Directions

  • In a large bowl, beat cream cheese and sugars until smooth. Add eggs,
  • one at a time, beating well after each addition. Beat in pumpkin and
  • vanilla. Combine the dry ingredients; gradually add to pumpkin
  • mixture and mix well.
  • Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake at 350° for 10-12 minutes or until golden brown.
© Taste of Home 2013

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Pumpkin Spice Cookies (continued)

Directions (continued)

  • Remove to wire racks to cool.
  • For frosting, in a small bowl, combine the confectioners’ sugar,
  • butter, vanilla and enough water to achieve frosting consistency.
  • Frost cookies; sprinkle with pecans. Yield: 7 dozen.
Nutrition Facts: 1 cookie equals 86 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 62 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.
© Taste of Home 2013