|Pumpkin Cookies Delicious and Moist|
Why wait till fall to have these again. I love them and I eat them all throughout the year. Especially when you have them frozen and can pull one or two out at anytime you're in the mood. This is a tasty recipe that is really moist. You're going to want them every chance you get. Being that I am making a life change and eating healthier and exercising I leave out the cream cheese frosting for myself.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Preheat oven to 350 degrees F
Lightly grease a coupe of baking sheets.
Mix flour, baking powder, cinnamon, soda, nutmeg, and ginger together in a bowl.
Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until smooth.
Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 12 minutes.
Mix cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a bowl with an electric mixer until soft and creamy.
Add in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.
Frost cookies. Serve and enjoy!
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