Pumpkin Cookies

These are my absolute favorite pumpkin cookies. We made 2 batches of these on Sunday, which is almost 8 dozen cookies, and they were gone by Monday nite. (Not by me eating them, I promise!)

Here is the recipe (it came from allrecipes.com although I use a different frosting):

Pumpkin Cookies

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter & white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. (My oven is hotter so I bake them for 13 minutes). Cool cookies completely before frosting with cream cheese frosting.

Cream Cheese Frosting

1/4 cup butter, softened

4 ounces cream cheese, softened

2 cups confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, combine butter and cream cheese. Slowly add confectioners' sugar & then add vanilla. Frost cookies. Unused portion may be kept in the refrigerator for up to a week.