Heavenly Melt Away Pumpkin Cookies – Hiland Dairy

Ingredients

• 2 cups Hiland Dairy Butter, softened
• 2 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 3 eggs
• 2 teaspoons vanilla
• 1 15 oz. can pumpkin
• 4 1/2 cups all-purpose flour
• 16 oz. cream cheese
• 1 1/2 cups Hiland Dairy Butter, softened
• 1 teaspoon vanilla extract
• 5-6 cups powdered sugar
• Preheat oven to 350° F.
• Using a large bowl, beat butter with an electric mixer on medium speed until smooth.
• Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Beat until combined.
• Mix in eggs and vanilla.
• Then, add in pumpkin. Beat until smooth.
• Start mixing in the flour (if it gets too thick for mixer, use a wooden spoon).
• Drop dough by heaping teaspoons, 2 inches apart, on an ungreased cookie sheet.
• Bake for 10-12 minutes, or until tops are set. The cookies should be slightly golden around the edges.
• Transfer to wire rack when cookies are cooled enough to not fall apart. Allow cookies to cool completely.
• For frosting, use an electric mixer to combine cream cheese and butter, until smooth.
• Add cinnamon, vanilla and powdered sugar. Mix together on low speed until thoroughly mixed.
• Increase speed to medium and whip until the frosting becomes light and fluffy.
• Spread or pipe icing on to cookies.
• Store in refrigerator.