Iced Pumpkin Cookies
Author: 
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
  1. 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.
  2. Stir together flour, baking powder, baking soda, salt, and cinnamon. Beat into pumpkin mix. Fold in berries and nuts.
  3. Drop teaspoons of dough 2 in. apart onto baking sheets lined with parchment paper. Bake 10 minutes, or until edges begin to brown. Cool.
  4. 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/