ICED PUMPKIN COOKIES

Iced Pumpkin Cookies image

Celebrate the season with our Iced Pumpkin Cookies recipe. The vanilla-cream cheese frosting really sets our Iced Pumpkin Cookies apart from the rest.

Provided by My Food and Family

Categories Recipes

Time 53m

Yield 36 servings, 1 cookie each

Number Of Ingredients 12

Previous Next

Ingredients

2-1/2 cups flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine, softened, divided
1/2 cup each granulated sugar and packed brown sugar
1 tsp. pumpkin pie spice
1 egg
1 cup canned pumpkin
1-1/4 tsp. vanilla, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3/4 cup chopped PLANTERS Pecans

Steps:

Heat oven to 375°F.
Combine flour, baking soda and salt. Beat 3/4 cup butter, granulated sugar, brown sugar and pumpkin pie spice in large bowl with mixer until light and fluffy. Add egg, pumpkin and 1 tsp. vanilla; mix well. Gradually beat in flour mixture until well blended.
Drop heaping tablespoonsful of dough, 2 inches apart, onto parchment-covered baking sheets.
Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.
Beat cream cheese with remaining butter and vanilla in large bowl with mixer until blended. Gradually add powdered sugar, mixing well after each addition. Spread onto cookies; sprinkle with nuts.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 9 g, Protein 2 g