Pumpkin Cookies


3 dozen cookies


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


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.)