PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Ingredients :

2 cups all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp baking soda

½ tsp ground nutmeg

½ tsp ground ginger

1 cup butter

¾ cup white sugar

¾ cup brown sugar

2 tsp vanilla extract

(1) egg

(1) (15 oz) can of pumpkin puree

1 (3 oz) package cream cheese, softened

¼ cup butter softened

1 tsp vanilla extract

2 cups confectioners’ sugar

Directions :

Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.

Add and whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat a cup butter, white sugar, brown sugar, 2 tsp vanilla extract, and egg with an electric mixer beating until mixture is smooth in a separate large bowl. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. The batter will be moist.

Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.