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Amazing Pumpkin Cookies with Cinnamon Cream Cheese Frosting Recipe

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This recipe for Amazing Pumpkin Cookies with Cinnamon Cream Cheese Frosting, by , is from Down Home Cookin' with the Davis Girls, 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!

Erin Garcia


For Cookies:
1 cup unsalted butter, (or margerine) room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt

For Cinnamon Cream Cheese frosting:
8 oz (1 package) cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
16 oz powdered sugar
1-1/2 tsp cinnamon

1. Preheat oven to 350
2. Prepare ungreased baking sheets (I love to use parchment paper!)
3. In a large mixing bowl, cream butter and sugars together until light and fluffy.
4. Blend in pumpkin, egg, and vanilla.
5. In seperate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
6. Mix flour mixture into butter/sugar mixture.
7. Drop tablespoonfuls 3 inches apart on baking sheet.*
8. Bake the cookies for 10-12 minutes until golden around edges.
9. Remove warm cookies and transfer to cooling racks.
10. Let cool completely before frosting.

*I make HUGE cookies by using a 1/4 cup measuring cup, leveled. Increase baking time to 13-14 minutes.

For Cinnamon Cream Cheese Frosting:
1. Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in powdered sugar. Blend in cinnamon.

I also use chopped pecans or chopped CANDIED pecans on top of frosting.

Number Of Servings:
Number Of Servings:
48 small cookies, 18 HUGE cookies
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
I sell these cookies at a local coffee shop and they fly out the door. When I take them to any event people go crazy for them, and now ask about them every year. :)




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