Introduced by Colleen (famous Reid family recipe) to the girls in the fall.

Serving Size: 24

Ingredients:

• 3/4 cup butter, regular, not unsalted, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup canned pumpkin
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 3/4 cup butter, softened
• 1 box confectioner’s sugar
• 2-3 tbsp. milk
• 1 tsp. vanilla
• 1 3 oz. pkg. cream cheese

Directions:

1. In mixer, blend sugar and butter until fluffy. Add egg and vanilla. Beat well. Add pumpkin. Blend in flour, baking powder, baking soda and cinnamon. Drop by tablespoons (use an ice cream or melon scoop) onto cookie sheet. Bake in preheated 350 degree oven for 12 minutes. Cool on wire racks. While cookies are baking, make frosting.
2. Blend all frosting ingredients in mixer until smooth and fluffy. Frost cookies when completely cool. Makes about 24 cookies.

Cooking Tips

1. Can be doubled to make 48 (using 1 1/2″ scoop or 80 using 1″ scoop) but only add 1 1/2 tsp. Cinnamon, and add a whole 15 oz. can of pumpkin. Do not double icing, it makes plenty.
2. Might want to decorate top with either chopped nuts, orange sprinkles, half of a pecan, or cinnamon sugar
3. Use cupcake liners for individual presentation.