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.
Recipe by mommy's two cents at http://mommystwocents.com/2012/10/happy-early-halloween-pumpkin/