Pumpkin Cookies

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:

1. Blend flour, baking bowder, baking soda, salt and spices together and set aside.
2. In a bowl cream together butter or margarine with the sugar. Add in pumpkin puree, egg and vanilla and beat until creamy.
3. Mix in dry ingredients.
4. Drop by tablespoon on parchment lined cookie sheets.
5. Bake in 350º oven for 12 minutes.
6. 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

1. Combine icing sugar, cream cheese, butter, milk and vanilla and beat until creamy.
2. Frost cookies and sprinkle chopped pecans over the top.
3. If you have frosting left over it can be stored in a closed container in the refrigerator.
4. Yields: 3 dozen