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Pumpkin Cookies

These are the PERFECT fall treats. So yummy yet not rich (in my opinion) in pumpkin flavor. If you prefer rich flavoring for that, I suggest using more nutmeg and cinnamon than the recipe calls for. Anyhow, here's how they came out for me:

Source: http://www.the-girl-who-ate-everything.com/2014/10/melt-in-your-mouth-pumpkin-cookies.html

Yield: 4 dozen cookies

Ingredients

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour
• 
  
Cream Cheese Frosting:


• 1/2 cup butter, slightly softened
• 1 (8-oz) package cream cheese, softened
• 1 lb powdered sugar (about 3 3/4 cups)
• 1 teaspoon vanilla
• ground cinnamon sprinkled on top (optional)
• 
  

Instructions

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
2. Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.

Read more at http://www.the-girl-who-ate-everything.com/2014/10/melt-in-your-mouth-pumpkin-cookies.html#rXHbmZzcDagO7sdX.99