Pumpkin Cookies with Butter Cream Icing

For the sixth part of my series of posts on holiday baking I decided to make pumpkin cookies.

My Uncle Kim suggested pumpkin cookies with chocolate chips and a cream cheese frosting. Tonight's recipe was limited to what I had on hand, which did not include chocolate chips or
cream cheese.

But these were amazing! The butter cream went really well with them, and they tasted like mini pumpkin pies.

As you can see, I got a little happy with the tips from my Martha Stewart Cake Decorating Kit. I think this tip would be really good for cupcakes.

Iced Pumpkin Cookies
from Cook Like a Champion

Iced Pumpkin Cookies
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 stick unsalted butter, softened
1 cup sugar

1/2 cup brown sugar
1 1/4 cups pumpkin puree
1 egg
1 teaspoon vanilla extract
4 ounces cream cheese, softened
3/4 cup powdered sugar
You can substitute 3 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg and cloves.

-Preheat oven to 350°.
-Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.
-Cream butter and sugars; add pumpkin, egg and vanilla and beat until creamy.
-Gradually mix in dry ingredients.
-Drop by heaping tablespoonfuls onto a Silpat or parchment lined baking sheet. Flatten the tops slightly.
-Bake for 15-20 minutes.
-While cookies are baking, prepare icing by combining cream cheese and powdered sugar in an electric mixer until creamy. For extra flavor, add cinnamon, nutmeg and cloves to the icing.
-Once cookies are cool, drizzle with icing and enjoy!

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