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Pumpkin and Spice Cookies




Recipe from Susan Nye's Around the Table




Bake up a batch of these cookies for your favorite trick-or-treaters!

Number of Servings

Makes 3-plus dozen cookies


2 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
Pinch nutmeg
Pinch allspice
Pinch cloves
1/2 c. (1 stick) unsalted butter at room temperature
1 c. brown sugar
1 large egg
1 1/2 c. (15-oz. can) pure pumpkin puree

Preparation - Directions

Preheat oven to 375 degrees.

Put flour, salt, baking soda, baking powder and spices in a bowl; whisk to combine. Set aside.

With electric mixer, beat butter and sugar until light and fluffy. Add egg and pumpkin puree and beat until smooth. With mixer on low speed, slowly add dry ingredients and mix until just combined.

Using a small cookie scoop or tablespoon, drop spoonfuls of dough onto baking sheets about 1-1/2 inches apart. Bake cookies for 10 minutes, turn the baking sheets, and continue baking until puffed and golden, 5-10 minutes more. Remove cookies from the pan and cool on wire racks.

Spread a dollop of Spiced Cream Cheese Frosting on the cookies and serve.

Spiced Cream Cheese Frosting
2 c. confectioners’ sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
4 oz. cream cheese at room temperature
2 T. butter, at room temperature
1 tsp. pure vanilla extract

Sift together confectioners’ sugar and spices. Set aside.

Put cream cheese and butter in a bowl and beat at medium speed until smooth. Gradually add confectioners’ sugar and beat until creamy.

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