BAKING: SOFT ICED PUMPKIN SPICE COOKIES

Happy fall! These cookies are delicious and easy to make. They also make for a perfect fall breakfast. 

SOFT FROSTED PUMPKIN SPICE COOKIES

Yield: 3 dozen cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• frosting:
• 1/2 cup softened butter
• 1/2 cup softened cream cheese
• 2-3 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven.
For the Frosting:
4. Cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy.
5. Add vanilla and cinnamon.
6. When cookies are cooled- spread frosting on top with an offset spatula.

Recipe from The Baker Chick