Pumpkin Cookies with Cream Cheese
Source: Jan Taylor
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 tablespoons maple syrup
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
Pinch of ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon
Preheat the oven to 350 degrees F.
In a mixer, fitted with a paddle, cream the sugar and the butter until light and
fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and
mix to incorporate.
Sift together the flour, baking powder and salt, cinnamon, allspice, nutmeg and
cloves. Add the dry ingredients and mix well. Drop rounded tablespoonsful onto
ungreased cookie sheets. Bake for 10 minutes or until lightly golden brown
around the edges. Cool on racks.
When cool, ice with the cream cheese frosting.
For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat
until light and fluffy. Beat in the confectioners' sugar. Beat until smooth. Add
in milk and vanilla extract. Beat until smooth. If frosting is too thick, thin
with a little more milk. Fold in the lemon zest. When cookies are cool spread
with some of the frosting. Garnish with a whole pecan.
Makes 3 dozen.