In the spirit of Halloween and family tradition, my mom always made pumpkin cookies with cream cheese icing. Even when I was in college, she would send me a care package full of these delicious treats. Everytime I bite into one of these cookies, it brings back a nostalgic feeling of being warm and cozy indoors, welcoming the crisp, fall weather.
- 1/2 cup butter
- 1 1/2 cups brown sugar (packed)
- 1 teaspoon salt
- 2 large eggs
- 1/2 teaspoon pumpkin pie spice
- 1 cup of canned pumpkin
- 1 teaspoon vanilla (I prefer Mexican vanilla and always add a little extra)
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ginger
- 1 teaspoon lemon juice
- 2 1/2 cups flour
- 3 teaspoon baking powder
- 2 8-ounce bars cream cheese, at room temperature
- 2 cups confectioners’ sugar
- candy corn or sprinkles
Preheat oven to 350. Combine butter and sugar until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon peel and juice. Blend dry ingredients into butter mixture. Drop by tablespoonfuls onto greased baking sheets two inches apart. Bake 12-14 minutes. Makes about 2 1/2 dozen three inch cookies.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cookies and top each with a piece of candy corn or sprinkles if desired.