Frosted Pumpkin Cookies

These frosted pumpkin cookies are simply delicious. I've included an icing recipe in case you would rather have iced pumpkin cookies instead of frosted cookies. Either way the kiddies and the adults will love them.

Frosted Pumpkin Cookies Recipe

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 (16 ounce) container cream cheese frosting

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat your oven to 350 degrees F.

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt and set aside.

In a medium bowl cream together the 1/2 cup of butter and white sugar. Add the pumpkin puree, egg, and 1 teaspoon vanilla to the butter mixture. Beat the mixture until it's light and creamy.

Mix the dry ingredients into the wet ingredients.

Drop on the cookie sheet by tablespoonfuls and flatten the cookies slightly.

Bake for 15 to 20 minutes in the preheated oven. Allow the pumpkin cookies to cool completely before frosting with the cream cheese frosting.

If you prefer glazed cookies here's how to make the glaze:

Combine the confectioners' sugar, milk, 1 tablespoon of melted butter, and 1 teaspoon vanilla. Add the milk as needed to achieve drizzling consistency. Cool the pumpkin cookies completely and then drizzle on the glaze with a fork.

You and your family and friends will love these cookies. They are soft, cake like and not at all sticky or dense. They bake up beautifully.

Enjoy these Frosted Pumpkin Cookies!

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch
  
• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack
• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat
• Oxo Good Grips Cookie Scoop