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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners’ sugar frosting, they’re a pretty addition to a dessert table. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 1/2 cups packed brown sugar |
1/2 cup sugar |
2 eggs |
1 cup canned pumpkin |
1 teaspoon vanilla extract |
3 1/2 cups all-purpose flour |
1 -1 1/2 teaspoon pumpkin pie spice |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
2 cups confectioners' sugar |
1/4 cup butter, melted |
1 teaspoon vanilla extract or 1 teaspoon maple flavoring |
2 -3 tablespoons boiling water |
2 cups chopped pecans |
Directions:
1. 1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
2. 2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3. 3. For frosting, in a small bowl, combine the confectioners’ sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
4. Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts.
5. Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.
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