If you haven’t had a pumpkin drop cookie, you’ve missed a very special autumn treat. Topped with cream cheese frosting, these cookies are served cool and are a perfect accompaniment to your favorite warm fall drink! Spices are optional for patients who are extra sensitive!
Ingredients
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned organic pumpkin
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped walnuts
Frosting
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- dash of cinnamon (optional)
Directions
Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin and mix well. Combine the flour, cinnamon, baking soda, salt and baking powder. Gradually add to creamed mixture and mix well. Stir in nuts. I prefer larger cookies! I suggest dropping 2 to 3 tablespoonfuls per cookie, approx. 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until lightly browned. Cool on wire racks before frosting. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies.
