By: TAYLOR BENNETT
Staff Writer
Note: Consider not baking and consuming these if you are lactose intolerant or allergic to pumpkin.
Ingredients for the cookies:
1 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1 teaspoon vanilla
1 cup canned pumpkin
2 cups all-purpose flour
Ingredients for frosting:
1/2 cup butter softened
8 oz cream cheese softened
4 cups powdered sugar
1 teaspoon vanilla
Directions:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. In a large bowl, beat 1 cup of butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly, beat in flour.
- Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
- To make the cream cheese frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar and vanilla. Beat until smooth and creamy. Frost cooled cookies
- Enjoy!