Make your favorite Halloween and autumn-inspired shapes out of these easy cookies. Best of all, they taste like the flavor of the season, pumpkin!
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Makes about 3 dozen cookies
Make your favorite Halloween and autumn-inspired shapes out of these easy cookies. Best of all, they taste like the flavor of the season, pumpkin!
1 tsp Clabber Girl Baking Soda
1 1/2 tsp cinnamon
Cream Cheese Frosting:
1/2 cup butter, softened
1/2 tsp nutmeg
8 oz. cream cheese, softened
1 cup brown sugar, packed
1/4 tsp salt
1/2 C. softened butter or margarine
1 cup canned pumpkin
1 tsp. vanilla extract
1 1/2 tsp vanilla extract
16 oz. powdered sugar
2 cups all-purpose flour
1 tsp Clabber Girl Baking Powder
In a large bowl cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl combine flour, Clabber Girl Baking Powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined. Refrigerate dough for at least 2 hours, until firm. Line cookie sheets with parchment paper and preheat oven to 350° F. On a floured surface roll out dough to about a 1/8 inch thickness. Cut with cookie cutters and place cookies 1 inch apart on cookie sheets. Bake for 12 to 15 minutes. Frosting: Combine cream cheese, margarine or butter, and vanilla in a mixing bowl. Beat until well blended and smooth. Gradually add powdered sugar while beating. Frosting should be thick and smooth. If necessary, add more powdered sugar until the frosting is firm.
Makes about 3 dozen cookies
1 tsp Clabber Girl Baking Soda
1 1/2 tsp cinnamon
Cream Cheese Frosting:
1/2 cup butter, softened
1/2 tsp nutmeg
8 oz. cream cheese, softened
1 cup brown sugar, packed
1/4 tsp salt
1/2 C. softened butter or margarine
1 cup canned pumpkin
1 tsp. vanilla extract
1 1/2 tsp vanilla extract
16 oz. powdered sugar
2 cups all-purpose flour
1 tsp Clabber Girl Baking Powder
In a large bowl cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl combine flour, Clabber Girl Baking Powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined. Refrigerate dough for at least 2 hours, until firm. Line cookie sheets with parchment paper and preheat oven to 350° F. On a floured surface roll out dough to about a 1/8 inch thickness. Cut with cookie cutters and place cookies 1 inch apart on cookie sheets. Bake for 12 to 15 minutes. Frosting: Combine cream cheese, margarine or butter, and vanilla in a mixing bowl. Beat until well blended and smooth. Gradually add powdered sugar while beating. Frosting should be thick and smooth. If necessary, add more powdered sugar until the frosting is firm.