Peggy's Produce and Pumpkin Cookies WIth Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 2 dozen
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease baking sheets.
Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.
Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg in a separate large bowl, beating until mixture is smooth.
Beat in pumpkin puree.
Gradually stir dry ingredients into pumpkin mixture.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes.
CREAM CHEESE FROSTING:
Beat cream cheese, ¼ cup butter, and 1 teaspoon vanilla extract in a bowl until soft and creamy. Beat in confectioners' sugar, about ½ cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Recipe by Amish 365 at https://www.amish365.com/peggys-produce-and-pumpkin-cookies-with-cream-cheese-frosting/