Pumpkin Spice Cookies

By msippigrl

The best iced pumpkin cookies!! If you like carrot cake with cream cheese frosting, you will love these cookies that are very similar in taste.

Ingredients

• CREAM CHEESE ICING:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 stick (1/2-cup) unsalted butter, softened
• 1 1/2 cups sugar
• 1 cup canned 100% pumpkin puree
• 1 extra-large egg
• 1 teaspoon vanilla extract
• 1 (3-ounce) package cream cheese, softened
• 1/2 tablespoon butter, softened
• 2 cups confectioners sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons cream or whole milk

Preparation

Step 1

Line one or two large baking sheets with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the spices; set aside.

In a separate mixing bowl and using a mixer on medium speed, beat together the butter and sugar until pale and creamy, 3 to 4 minutes. Beat in the pumpkin, egg, and vanilla until creamy. Reduce speed to low and blend in the flour mixture in 2 or 3 additions, beat just until each addition is incorporated.

Preheat oven to 350°F.

Drop dough by tablespoonfuls onto cookie sheets, about 1 1/2-inches apart; smooth tops with slightly dampened fingertip.

Bake for 16 to 20 minutes, or until tops feel slightly firm.

Cool cookies a couple of minutes, then remove them to a wire rack to cool completely before icing.

For the Icing:

Beat together with a mixer, the cream cheese and butter until creamy. Beat in 1 cup of the confectioners sugar, vanilla, and 2 tablespoons cream; beat in remaining cup of confectioners sugar and enough cream for desired drizzling consistency.

Drizzle icing over tops of cooled cookies or as I did, spooned about a teaspoon of icing on top of cookie then smoothed it out with the back of the spoon. Allow time for the icing to set.

Makes 36-40 cookies.