Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Sweet sensual cookies just right for an afternoon snack from the kitchens of keedot

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In keeping with the spirits of November, I present to you... Cookies!
These are amazingly soft, thick and delicious.

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Recipe from The Baker Chick
**I reduced sugar for both cookies and frost as I don't like sweet-sweet treats. They turned out great~!**
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Original:

Makes 3 dozen

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 (**Used 1cup)
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

frosting:

1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar (*Used 1.5 cups)
1 tsp. vanilla extract
1 tsp. ground cinnamon

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1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and 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.
3.Bake for 15 to 20 minutes in the preheated oven.
4. Make frosting: cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.
5. When cookies are cooled- spread frosting on top with an offset spatula.

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