Prep time: 35 minutes
Cook time: 18 minutes per batch
Makes 36 cookies
The pumpkin adds moistness to these soft, cakelike cookies, which will keep fresh for days. Premade cream cheese icing can substitute for the cream cheese icing recipe if you're short on time. Recipe from Patrick Judd of Daily Bread in Des Peres, Mo.
1 1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
One 8-ounce package cream cheese, softened
1 teaspoon vanilla extract
4 cups (1 pound) powdered sugar
2 to 4 tablespoons milk
Ground cinnamon, for dusting
Preheat the oven to 350 degrees.
In a large mixing bowl, beat granulated sugar and 1/2 cup butter until smooth. Beat in pumpkin, egg and 1 teaspoon vanilla. Sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add to butter-sugar mixture.
Drop cookies by spoonfuls onto parchment-covered or lightly greased cookie sheets. Bake 15 to 18 minutes or until tops spring back when lightly pressed with the end of a spatula. Let cool completely on wire racks.
Make the frosting: Combine 6 tablespoons butter, cream cheese and 1 teaspoon vanilla in a medium bowl; beat until fluffy. Add powdered sugar gradually, beating well. Beat in milk little at a time until frosting is spreadable.
Spread frosting on top of each cookie. Dust the frosting lightly with cinnamon.
Per cookie: 185 calories; 7g fat; 4g saturated fat; 25mg cholesterol; 2g protein; 29g carbohydrate; 22g sugar; 0.5g fiber; 105mg sodium; 15mg calcium.
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