We had an action packed Halloween spirited day! Starting with pumpkin cookies and ending with candy apples! I love Halloween!!! Anyway, I decided to do an extra post with this recipe in honor of Alissa (who like me is preggers but unlike me is in the home stretch!). Enjoy!
I enlisted some slave labor to make these…
Iced Pumpkin Cookies
Author: Laurie Wolf (Parents Magazine via recipe.com)
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 42 cookies
Ingredients
- ½ cup plus 2 Tbs. softened butter, divided
- 1 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract, divided
- 1 cup canned pumpkin
- 2-1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 cup fresh cranberries, coarsely chopped (I skipped)
- ½ cup chopped walnuts (I also skipped these)
- ½ 8oz. package reduced fat cream cheese softened (I used Tofutti Better than Cream Cheese for my allergy goddess)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. With a mixer, beat ½ cup butter on high for about 30 seconds. Beat in granulated sugar until fluffy. Beat in egg, 1 tsp. vanilla, and pumpkin.
- Stir together flour, baking powder, baking soda, salt, and cinnamon. Beat into pumpkin mix. Fold in berries and nuts.
- Drop teaspoons of dough 2 in. apart onto baking sheets lined with parchment paper. Bake 10 minutes, or until edges begin to brown. Cool.
- Beat cream cheese with a mixer until smooth. Beat in powdered sugar, 2 Tbs butter (I skipped) and 1 tsp vanilla. Frost cookies.
The proof is in the pudding! Delish!!!!
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