Time 40m Yield 4 dozen. Number Of Ingredients 17 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Time 1h10m Yield 36 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Time 25m Yield approximately 3 dozen Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F. In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting. For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.
Time 1h10m Yield 36 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Make cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist. Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through. Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes. While the cookies are cooling, make frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Spread frosting over cooled cookies.
