Pumpkin Cookies with Cream Cheese Icing

I have been jonesing for pumpkin something fierce this fall, so pumpkin cookies sounded perfect. AND THEY WERE.

Fair warning-- these yield HUGE portions. I accidentally wound up with 50 cookies. Whoops.

Also, this is from a regular recipe that I then made gluten-free--- turned out really well, so I might try that more often. Thank you Sweet Pea's Kitchen for the recipe.

Ingredients (there are lots):
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1 stick softened butter
1 cup white sugar
1/2 cup brown sugar
1 1/4 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
4 oz. cream cheese
3/4 cup powdered sugar

Directions:
Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt-- set aside.

Cream butter and both sugars in a stand mixer with a paddle attachment. Add pumpkin, egg, and vanilla; beat until creamy. Stir in dry ingredients by hand until combined.

Drop on cookie sheet in heaping tablespoonfuls. Bake for 13-15 minutes.

While they're baking, combine cream cheese, powdered sugar and beat until smooth and creamy. I recommend using the paddle attachment stand mixer from before, unless you're really looking for an upper arm workout.

Ice cookies when ready to eat.

So, so good.




- Jezebel