Celebrate the season with our Iced Pumpkin Cookies recipe. The vanilla-cream cheese frosting really sets our Iced Pumpkin Cookies apart from the rest.
What You Need
Original recipe yields 36 servings
2-1/2 cups flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine, softened, divided
1/2 cup each granulated sugar and packed brown sugar
1 tsp. pumpkin pie spice
1 cup canned pumpkin
1-1/4 tsp. vanilla, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3/4 cup chopped PLANTERS Pecans
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Let's Make It
Heat oven to 375°F.
Combine flour, baking soda and salt. Beat 3/4 cup butter, granulated sugar, brown sugar and pumpkin pie spice in large bowl with mixer until light and fluffy. Add egg, pumpkin and 1 tsp. vanilla; mix well. Gradually beat in flour mixture until well blended.
Drop heaping tablespoonsful of dough, 2 inches apart, onto parchment-covered baking sheets.
Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.
Beat cream cheese with remaining butter and vanilla in large bowl with mixer until blended. Gradually add powdered sugar, mixing well after each addition. Spread onto cookies; sprinkle with nuts.
These delicious pumpkin cookies can be enjoyed on a special occasion.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.