Now imagine Pumpkin Bread in the form of a cookie - and that is what this recipe gives you.
To start, heat your oven to 350 degrees.
Now in a good sized mixing bowl, put the following...
5 c all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1 1/2 tsp nutmeg and 1 tsp salt.
Stir them all together, and set aside.
Now in a large mixing bowl (or stand mixer bowl) - you need 1 cup (2 sticks) butter.
Add 2 1/2 c sugar, and mix until creamy.
Now add 2 tsp vanilla
and two cups of solid packed pumpkin (a standard can)
Mix well, and then begin adding your dry ingredients, a cup or so at a time. Blending well.
When all of your dry ingredients are mixed in, stir in 1 cup of chopped nuts - I used pecans.
Now, using a medium-sized scoop, or a tablespoon and spatula, place the dough on a parchment paper, by rounded tablespoons. Smooth the top as best you can. I really recommend the parchment paper, because these are soft cookies. If you don't have parchment paper, you will need to lightly grease your cookie sheets before adding the dough to them.
Bake for 18-20 minutes or until done. Cool completely. This makes about 5 dozen cookies.
Now for the finishing touch. This step is optional, but really makes these cookies super special.
In a small mixing bowl, cream together 4 ounces of soft cream cheese, 1/4 cup soft butter, and 1 tsp vanilla.
Add in 1 cup powdered sugar, mix well.
Now spoon the frosting into a frosting applicator, or into a ziplock bag.
Press out all of the air, and close the bag, squeezing it down towards one corner.
Now using a pair of scissors, snip off the very tip of the corner.
Tadaaa! Instant decorator bag, with no mess to clean up!
Now squeeze a little frosting onto each cookie. You can do this any way you like, circles, squiggles, dots, whatever. You could even spread it on with a knife if you want. I just put a little squiggle of frosting on each cookie.
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Printable Version: Old-Fashioned Pumpkin Cookies