Pumpkin Cookies

Servings: 30 / Total Time: 1 hr 55 minutes / Bake at: 375 degrees for 10-12 minutes

Ingredients

  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • ¾ cup butter or margarine, softened
  • 1 teaspoon vanilla
  • ½ cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Directions

  • Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  • On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

Cream Cheese Frosting

  • ½ cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar, plus more as needed

Directions

  • In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
  • Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
  • Spread or pipe frosting on cooled cake or cupcakes.