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Pumpkin Cookies with Cream Cheese Frosting

October 22, 2013

I've had this recipe for what feels like forever.  I'm not sure where it came from, all I know is it produces moist, soft and delicious pumpkin cookies.  There's nothing like a soft pumpkin cookie enjoyed with a cup of hot coffee on a Fall evening.  They would also make a perfect whoopee pie cookie!!
 They are simple to make, and store for about 1 week in a sealed container.  I have not ever tried freezing them {they don't last that long....} but I would think they would freeze fine, unfrosted.  The frosting is optional, they really are good either way.



Pumpkin Cookies with Cream Cheese Frosting
makes approx. 36 cookies

1 c. butter, softened     
½ c. packed brown sugar
½ c. sugar                               
1 c. canned pumpkin                
1 egg                                       
1 t. vanilla                                
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
½ t. salt
1 c. chopped nuts, optional

¼ c. butter, softened                
4 oz. cream cheese, softened   
1 t. vanilla
2 c. powdered sugar

For the Cookies:

Preheat oven to 350 degrees.
In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugars on low until combined then on medium-high for about 2 minutes.  Add the pumpkin, egg, and vanilla.  Mix well.  Add flour, baking soda, baking powder, cinnamon and salt.  Mix just until combined.  Stir in chopped nuts if using.
Drop onto cookie sheet by Tablespoonful.  Bake 10-12 minutes, or until centers look set.  Remove to a cooling rack.  Cool completely before frosting.
For the frosting:
Beat butter and cream cheese on medium speed until well blended.  Add vanilla and powdered sugar and beat on medium-high until well blended.  Add a teaspoonful to the top of each cookie.

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