Yields
3 dozen cookies
Ingredients
For Cookies:
1 c pumpkin puree
1 c sugar
2 sticks unsalted butter, softened
2 tablespoon maple syrup
2 eggs
1½ teaspoon cinnamon
½ teaspoon all spice
¼ teaspoon nutmeg
⅛ teaspoon cloves
2½ c flour
2 teaspoon baking powder
⅛ teaspoon salt
For Frosting:
1 - 8 oz pkgs cream cheese
½ c powdered sugar
½ tablespoon vanilla extract
Nutritional information
No nutrition information available
Instructions
For Pumpkin Puree: Cut pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil lined baking sheet. Bake at 350 degrees until soft (45 min to 1 hour). Cool, scoop out the flesh. Puree in Cuisinart food processor. Freeze extra in 2 cup amounts in quart zip lock bags.
For Cookies: Preheat oven to 350 degrees. In mixer, cream sugar & butter until fluffy. Add maple syrup and eggs, mix. Add pumpkin puree, mix. Stir together dry ingredients. Stir into batter and mix well. Drop by melon baller onto ungreased cookie sheets. Bake 10 minutes or until golden brown around the edges. Cool on racks. Ice when cool.
For icing: Beat cream cheese until fluffy. Beat in powdered sugar until smooth. Add vanilla. Beat until smooth. Pipe Jack-O-Lantern faces on to cookies. (You can double the icing recipe and add ¼ c milk to make a thinner icing to cover the cookies.)
