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Soft pumpkin cookies Recipe

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This recipe for Soft pumpkin cookies is from Sissy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter softened
1 cup sugar
1 large egg
1 tsp pure vanilla extract
1/2 15oz can pumpkin puree 1/2 of a 15 oz can is approximately 1 cup minus 2 tablespoons
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice

FROSTING

4 oz softened cream cheese make sure to sit it out in advance to come to a softened consistency
3 tbsp softened butter
1 1/2 cups powdered sugar
1 tsp pure vanilla extract
pinch salt optional
Directions:
Directions:
Preheat oven to 350 degrees F. Prepare cookie sheets with silicone mats or parchment paper.
In a large mixing bowl combine softened butter and sugar, and beat until light and fluffy, approximately 2-3 minutes. Add in egg and vanilla and mix until well combined. Add in pumpkin puree and mix until well combined.
Add flour, baking powder, baking soda, salt and spices all at once, then mix on low or by hand until just combined. Do not over mix. Scoop onto prepared baking sheets, leaving approximately 2" between cookies. Bake for approximately 12 minutes for small cookies, or 15 minutes for large cookies, or until edges start to very slightly brown and the tops of the cookies appear set and cooked through.
Remove from oven and cool on baking sheet, on a wire cooling rack, for at least ten minutes prior to removing from the baking sheet with a spatula. Allow to cool completely prior to frosting.

FROSTING

Combine butter and cream cheese in a mixing bowl and beat until well combined and smooth. Add in powdered sugar and beat until well combined, light and fluffy. Add in vanilla and salt, and mix until well combined. Spread on cooled cookies.

 

 

 

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