Pumpkin Cookies with Cream Cheese Icing

Pumpkin Cookies with Cream Cheese Icing
Pumpkin Cookies with Cream Cheese Icing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • For the Cookies

  • 1

    cup butter flavored shortening

  • 1

    cup unsalted butter; softened

  • 2

    cups white sugar

  • 2

    cups canned pumpkin (solid; not pie mix)

  • 2

    eggs

  • 2

    teaspoons baking soda

  • 3

    teaspoons ground cinnamon

  • 2

    teaspoons pumpkin pie spice

  • 1/2

    teaspoon nutmeg

  • 1

    teaspoon salt

  • 4

    cups all-purpose flour

  • For the Cream Cheese Icing

  • 1

    (8 ounce) package cream cheese, softened

  • 2

    tablespoons butter, softened

  • 4

    cups confectioners' sugar

  • 1

    teaspoon vanilla bean paste (extract will also work)

  • 2

    tablespoons milk

Directions

For the Cookies 1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well. 2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well. 3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350°F (175°C). For the Cream Cheese Icing 1. Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl. 2. Heat in a microwave for 15 seconds. 3. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula. Notes: - I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips. - When the cookies were just slightly warm, I spooned on the cream cheese icing, smoothed the surface and tossed on some fall inspired sprinkles. - This icing recipe does not harden!

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