Frosted Pumpkin Snickerdoodle Recipe | Women's Bean Project
This autumnal variation on Women's Bean Project Snickerdoodles results in a super-soft cake-like cookie topped with cream cheese frosting.
Ingredients
- 1 package WBP Snickerdoodle Cookie Mix
- 1 cup butter, softened
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tablespoons pumpkin spice blend
- 1 cup cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Red and yellow food coloring
- Green gel icing
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