Oh, how I love it when I nail a new recipe on the first try. Yes, these babies are sure to be a favorite. I love a soft cookie and the spices of the cookie are perfectly complimented by the cream cheese icing. Simple to make, and delicious to eat. It does not get any better then that.
Pumpkin Cookies with Cream Cheese Icing
- 1 box Duncan Hines Spice cake mix
- 1 cup of canned pumpkin
- 1/2 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 1 egg, beaten
- 1 tsp cinnamon
- parchment paper
- cookie dough dropper
Preheat oven to 350 degrees. Meanwhile with a electric mixer, cream together butter, brown sugar, cinnamon and pumpkin, then add the egg. Slowly add the cake mix blending on low and mix well for 2-3 minutes or until well blended.
Line cookie sheets with parchment paper and drop cookie dough onto paper evenly spacing a dozen cookies per sheet. Bake at 350 degrees for 14 minutes. Remove from oven and let sit on cookie sheet for 3 minutes before moving to a wire rack to cool.
Once cookies have completely cooled it is time to prepare icing.
Cream Cheese Icing
- 4 oz cream cheese 1/3 less fat, softened
- 8 Tbsp. unsalted butter, softened
- 1/2 tsp vanilla extract
- 2 1/2 cups powdered sugar
With a electric mixer cream together butter and cream cheese, add vanilla. Slowly add powered sugar over low speed and raise once it is blended. Whip for about 3 minutes over med/high speed. Spread a generous amount of icing onto cookies and refrigerate single layer to harden the icing. Once it is hard enough place in a air tight container with wax paper separating the layers. Makes 3 dozen.
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