It’s fall, you know, the time we all turn into pumpkins. Whether we’re carving pumpkins for the front porch or baking them into pies. Pumpkins are a hot item.
Recently, I became so enamored with the large, orange spheres, that I made a batch of pumpkin cookies and they turned out well – a nice change of pace in the cookie department. And they’re easy to put together. Here’s how.
In large bowl, beat a 8 oz. package of cream cheese, 1 stick of softened butter and ½ C canned pumpkin (not pumpkin pie mix) with an electric mixer on low speed for a couple minutes until smooth and well-blended. Next, beat in 1 large egg until smooth. On low speed, beat in 1 box yellow cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets and bake in a 350 oven for about 14 or 15 minutes, until the bottom edges turn brown. Cool on a cookie sheet. The cookies are good as they are, but for some yummy frosting, mix 6 oz. of softened cream cheese, with 3 T softened butter, 1 ¼ C powdered sugar, ½ t vanilla and top it off with a sprinkling of pumpkin pie spice. Voila – a great batch of classic fall cookies!
Pumpkin Cookies
1package (8 oz) cream cheese, softened
½ cup butter, softened
½ cup canned pumpkin (not pumpkin pie mix)
1egg
1 box Yellow Cake Mix
1 T pumpkin pie spice
Frosting
6 oz. softened cream cheese
3 T softened butter
1 ¼ C powdered sugar
½ t vanilla
Top with ½ t pumpkin pie spice