Wednesday, October 5, 2011

Frosted Pumpkin Cookies

INGREDIENTS: (CREAM CHEESE FROSTING)
2 packages (8 ounce) cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla

INGREDIENTS: (PUMPKIN COOKIES)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teasoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract

~(CREAM CHEESE FROSTING)~
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in refridgerator after use.


~(PUMPKIN COOKIES)~
1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15-20 minutes in the preheated oven. Cool cookies, then frost with prepared cream cheese icing.

4. Enjoy one hell of a tasty autumn treat! Perfect with a glass of apple cider ;)

Note: Cookies are awesome without frosting too!

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