INGREDIENTS
2 1/2 cups all purpose flour1 tsp baker powder1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt ( if using salted butter leave this out)
1 1/2 cups sugar
1/2 cup butter (1 stick), softened
1 cup cooked mashed pumpkin, canned or fresh
1 large egg
1 tsp vanilla extract
Ginger Cream Cheese Frosting
DIRECTION
Preheat oven to 350 degrees F. Grease your baking sheets, unless you are using an air bake sheet.
Mix flour, baking soda, baking powder, pumpkin pie spice and salt (unless you are using salted butter) into a bowl (not your mixing bowl).
Cream sugar and butter (in your mixer bowl) until blended.
Add the pumpkin, egg and vanilla extract. Mix until smooth. Gradually beat in flour mixture, beat until blended.
Drop tablespoons (ice cream scoop works better) onto your baking sheets, approximately 1 inch apart. The cookies spread a little.
Bake for 15 to 18 minutes or until edges are firming up and the center is no longer jiggly. Do not overbake – you want them to remain soft. Cool the cookies on your baking sheet for a minute or two; then place onto wire cooling racks.
Frosting
8 ox block of cream cheese, softened
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
