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
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease baking sheets.
  3. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.
  4. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg in a separate large bowl, beating until mixture is smooth.
  5. Beat in pumpkin puree.
  6. Gradually stir dry ingredients into pumpkin mixture.
  7. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  8. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes.
  9. CREAM CHEESE FROSTING:
  10. 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/