Keep the Pumpkin Coming!

This weekend I had a breakthrough... with my fall best friend, pumpkin.  Sure, I could've come up with a really awesome recipe for pumpkin pie but we all know the best one lies on the back of the Libby's Canned Pumpkin.  Kudos to you, Libby.  This week I had many ideas of what to make but I just couldn't decide.  Brendan had suggested pumpkin cookies.  So I thought, okay I can work with that.  My objective was to make this cookie a mix between the flavors of pumpkin pie with the texture of pumpkin cake.  Thanks to the wonderful idea from significant other and my favorite can of pumpkin, that is exactly what I did.

I wanted to make these cookies extra delicious so I made cream cheese frosting to go on mine.  Mmmmm mmm mmmmmm.  But, of course if you don't like cream cheese for some crazy reason or you don't want to spare the extra calories, they are of course delicious on their own.

Pumpkin Cookies with Cream Cheese Frosting

14 Tablespoons of butter, softened
1 cup of sugar
1 cup of pumpkin puree
1 egg
1 tsp of vanilla
2 cups of flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of salt
1 tsp of cinnamon
1/2 tsp of ginger
1/4 tsp of cloves

Cream butter, sugar, and pumpkin until creamed together.  Add egg and vanilla, mix together.

Sift together rest of the ingredients and add to the pumpkin mixture.  Blend together until everything is mixed.

Bake at 350 degrees on an ungreased cookie sheet for 10-12 mins.

Cream Cheese Frosting

8oz block of cream cheese
1 stick of butter (1/2 cup)
1 1/2 cup of powdered sugar
1 tsp of vanilla

Cream together butter and cream cheese until blended.  Add powered sugar and vanilla and blend until mixture looks like frosting.