Pumpkin Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter, softened
1 teaspoon vanilla
3/4 cup pumpkin
2 eggs
2 1/4 flour
1 teaspoon baking soda
1 "heaping" teaspoon ground cinnamon
1/2 teaspoon salt
- 1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- 2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- 3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
2 8-oz. packages cream cheese
1/2 cup butter, softened
3 1/2 cups sifted powdered sugar
2 teaspoon vanilla or almond extract
Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.
**This made enough frosting for a double batch of cookies.
I pulled the cream cheese frosting recipe out of a Best Bites book, but the recipe on their website is different so I didn't post the link.
I stored these in the fridge and they have been delicious everyday!!
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