It’s Time for Pumpkin Cookies:

Here is Our Recipe

Every fall Starbucks comes out with pumpkin lattes. Just the sound of “pumpkin” conjures up the thoughts, smells and essence of fall. When I step out of the house into the first signs of fall—crisp morning air, yellowing leaves and shrieking of kids at the neighboring school, I immediately think, “it’s time for pumpkin cookies.” We have found the perfect recipe for these pillow cookies topped with creamy, not too sweet frosting. Enjoy!

Pumpkin Cookie Recipe

By Becky Prater (Adapted by Peyton Prater to use a whole regular size can of pumpkin, which is 1.75 cups)

Cream together well:

7/8 cup of butter
1 ¾ cup of sugar

Add to the above and mix well:

1 can of pumpkin (1.75 cups)

Then, add the following:

3 1/2 cups of white flour
1 ¾ tsp baking powder
1 ¾ tsp baking soda
1 ¾ tsp ground cinnamon
½ tsp of salt

Heat oven to 375. Drop spoonfuls onto an un-greased baking sheet. Bake until lightly brown about 10 minutes.

When cool, frost with cream cheese frosting:

In a food processor, combine until smooth:

8 oz. of softened cream cheese
¾ stick of butter
1 tsp vanilla
1 ¾ cups of powdered sugar