I Love pumpkin baked goods. Last fall I made these multiple times because they were so yummy. They do take some time, so if you are looking for a quick fix, these are not for you. I will have a quick pumpkin recipe up soon that is Oh-so-easy!
But please try these at least once.
You will not regret it.
By: Land O'Lakes
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup (8 ounces) canned pumpkin (pumpkin comes in 15 ounce cans; not pumpkin pie filling)
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
2 cups powdered sugar (I recommend sifting this)
1/4 cup (1/2 stick) unsalted butter, softened
1 (3-ounce) package cream cheese, softened (I used 1/3 less fat Neufchatel cheese)
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
Walnut pieces, if desired
1.) Heat oven to 350°F.
2.) Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy.
3.)Add pumpkin, egg and vanilla. Continue beating until well mixed.
4.) Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed.
5.)Stir in 1 cup walnuts by hand.
6.) Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool completely. (I let them cool on
the baking sheet for 5 minutes
before transferring them to a cookie rack to finish cooling - they are soft and delicate, so be careful.)
7.) Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.
Yield: 5 dozen cookies