Sunday, October 16, 2011

Perfect Pumpkin Cookies with Cream Cheese Icing

I found this recipe on a blog called 'My Baking Addiction.' So glad I did! Really enjoyed making and eating these delicious fall treats! Not to mention, I received many compliments! Makes about 4 dozen medium-size cookies. Note: These cookies should be refrigerated because of the cream cheese in the icing (which does not harden, by the way!)


Ingredients - 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 tsp. baking soda
3 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1 tsp. salt
4 cups all-purpose-flour

Directions - Cookies
Cream together: shortening, butter, white sugar and pumpkin. Add eggs and mix well.

Sift together: baking soda, cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.

Drop batter from spoon to lightly greased cookie sheet (about 2 rounded tablespoons of batter per cookie...2 inches apart). Bake 13-15 minutes at 350 degrees. Cool on baking sheets for 1 minute, then move to cooling racks.


Ingredients - Icing
1 (8 oz.) package cream cheese, softened
2 Tbsp. butter, softened
4 cups confectioners' sugar
1 tsp. vanilla extract
2 Tbsp. milk

Directions - Icing
In a bowl, mix the cream cheese with the butter, confectioners' sugar, vanilla extract and milk. Using a butter knife, spread the icing on cooled cookies. Decorate with festive fall or Halloween sprinkles!

2 comments:

  1. Nicole, I have not attempted to freeze this dough. I would think it would be okay, but not 100% sure. Sorry I can't help more!

    ReplyDelete