Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting requires about 40 minutes from start to finish. One serving contains 91 calories, 1g of protein, and 4g of fat. This recipe serves 48 and costs 17 cents per serving. This recipe from Taste of Home has 379 fans. If you have canned pumpkin, salt, brown sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 11%. Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Cookies with Cream Cheese Frosting, and Pumpkin Cookies with Cream Cheese Frosting are very similar to this recipe.
Servings: 48
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 teaspoon baking powder
1 teaspoon baking soda
2/3 cup packed brown sugar
1/4 cup butter, softened
1 cup canned pumpkin
2 cups confectioners' sugar
4 ounces cream cheese, softened
1 egg
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts
Equipment:
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator. Yield: 4 dozen. Originally published as Pumpkin Cookies with Cream Cheese Frosting in Taste of Home Christmas AnnualAnnual 2010, p139 Nutritional Facts 1 cookie equals 125 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 97 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
2. Add pumpkin; mix well.
3. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.
4. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.
5. Bake at 350° for 8-10 minutes or until edges are lightly browned.
6. Remove to wire racks to cool completely.
7. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Nutrition Information:
covered percent of daily need
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