Cookies
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2 1/2 cups flour
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1 tsp baking powder
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1 tsp baking soda
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2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp ground ginger
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1/2 tsp ground cloves
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1/2 tsp salt
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1/2 cup butter, room temperature
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1 cup white sugar
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1/2 cup brown sugar
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1 cup canned pumpkin puree
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1 egg, room temperature
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1 tsp vanilla extract
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4 oz Crystallized Ginger (diced)
Spiced Cream Cheese Frosting
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1/2 cup butter, room temperature
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1/2 cup cream cheese, softened
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2 - 3 cups powdered sugar
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp ginger
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1/4 tsp nutmeg
Cookies
1
Preheat oven to 350F.
2
Line 2 cookie sheets with parchment paper. Set aside.
3
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, ground cloves and salt; in a medium bowl, set aside.
4
Cream together the butter and sugars until lightened, about 2 minutes, in a medium bowl, scraping down the sides of the bowl.
5
Add egg, beat to combine, then beat in the pumpkin and vanilla.
6
Scrape down the sides of the bowl.
7
Gently blend in the dry ingredients in two batches.
8
Fold in the ginger.
9
Drop batter onto cookie sheets by tablespoonfuls.
10
Bake 13-15 minutes in preheated oven.
11
Cool on a rack.
Spiced Cream Cheese Frosting
1
Cream together all ingredients in a medium bowl, until light and fluffy. Spread over cooled cookies.
Comments
Recipe provided by Paradise Fruit Company