Pumpkin Cookies with Cream Cheese Frosting
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
~ Combine the above ingredients in a bowl and set aside ~
1 1/2 cup granulated sugar
1/2 cup (1 stick) butter, salted or unsalted, softened.
1 cup Libby's Pure Pumpkin
1 large egg
1 teaspoon pure vanilla extract
~ Beat sugar and softened butter until well blended. Then add in the pumpkin, egg, and vanilla. Mix until smooth. Gradually add in the flour mixture. Do not over mix. Over mixing makes for tough cookies. Drop by rounded tablespoons (or use a small ice cream scoop) onto prepared pans.
Bake 15-18 minutes, until puffed and golden. Do not over bake. These cookies should be light and moist on the inside, with very little crunch on the outside. Yum. Let rest on the pans a minute or two before moving to a wire rack to cool completely. Once they are totally cool, spread on the frosting!
8 oz cream cheese, room temp.
1/2 cup (1 stick) butter, salted or unsalted, softened
1 1/2 cup confectioners sugar (10x)
2 teaspoons pure vanilla extract.
~ Beat cream cheese and butter until creamy, then add in the sugar and vanilla. Beat until light, fluffy and irresistible ~