Pumpkin Cookies with Cream Cheese Frosting

You have probably all guessed by now that I love to bake with pumpkin.  I've never met a pumpkin treat that I didn't love.  These are no exception.  I made these for my family when they were visiting for Thanksgiving and everyone raved.

I'm a firm believer that pumpkin can be used through the entire holiday season!  The cookbook in which I found these cookies clearly agrees -- calling them "North Pole Pumpkin Cookies."  I hope you add these to your Christmas cookie tray this year.

Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting
Source:  adapted from Pure & Simple, Neiman Marcus
Yields:  approximately 4 dozen

Ingredients
Cookies
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup butter (2 sticks), softened
1 cup canned pumpkin
1 teaspoon vanilla extract
1 egg
2 cups white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup chocolate chips

Cream Cheese Frosting
4 ounces cream cheese at room temperature
6 tablespoons unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/2 tablespoon heavy whipping cream
1/2 pound confectioners’ sugar, sifted

Directions:
Preheat oven to 350 degrees F.

Sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt into a bowl. Set aside. 

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add pumpkin, vanilla and egg; mixing well.  Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Stir in chocolate chips.

Drop by teaspoonfuls on a greased cookie sheet and bake for 10 to 12 minutes.

For the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese and butter until smooth;  add vanilla and whipping cream and beat on medium for 30 seconds. Add the confectioners’ sugar and mix until smooth.

Spread on top of cooled cookies.