I had pumpkin puree left over from baking tarts and decided to use it up in cookies and muffins. These cookies are soft with a bit of a spicy bite and combined with a cream cheese frosting and a sprinkle of chopped pecans they are great to serve as a dessert. I couldn't wait and had to have one as soon as they were frosted:)Cookie ingredients:
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
Directions:
- Blend flour, baking bowder, baking soda, salt and spices together and set aside.
- In a bowl cream together butter or margarine with the sugar. Add in pumpkin puree, egg and vanilla and beat until creamy.
- Mix in dry ingredients.
- Drop by tablespoon on parchment lined cookie sheets.
- Bake in 350º oven for 12 minutes.
- Place baked cookies on cooling rack. Cool and frost.
Frosting:
- 2 cups icing (powdered) sugar
- 1/4 cup softened cream cheese
- 1 teaspoon soft butter
- 1 tablespoon milk
- 1 teaspoon vanilla
- chopped pecans
- Combine icing sugar, cream cheese, butter, milk and vanilla and beat until creamy.
- Frost cookies and sprinkle chopped pecans over the top.
- If you have frosting left over it can be stored in a closed container in the refrigerator.
- Yields: 3 dozen