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Spice Pumpkin 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. —Bev Martin, Hardin, Montana
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    5-1/2 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 large 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

  • Preheat oven to 350°. 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 tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. 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.
Nutrition Facts
1 cookie: 108 calories, 4g fat (1g saturated fat), 11mg cholesterol, 79mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.
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