Frosted Pumpkin Cookies and Egg Tip

Name: Frosted Pumpkin Cookies and Egg Tip
Prep time: 15 min
Cook time: 15 min
Yield: 72 servings
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 3 oz. butter or margarine; 3 oz. cream cheese; 2 eggs (room temperature); 4 cups sifted all-purpose flour (or gluten free cake flour mix); ½ teaspoon ginger; 3 teaspoons ground cinnamon; 1 ½ teaspoons ground nutmeg; 1 pound powdered sugar; 1¾ cups pureed pumpkin (or 15 oz. can); 2 cups shortening (I use Spectrum Organic); 2 cups sugar; 2 teaspoons vanilla

Cook: 15 min

Prep: 15 min

Ready: 30 min

Servings: 72 servings

Calories: 134.37

Ingredients

1 2 teaspoons baking powder
2 1 teaspoon baking soda
3 3 oz. butter or margarine
4 3 oz. cream cheese
5 2 eggs (room temperature)
6 ½ teaspoon ginger
7 4 cups sifted all-purpose flour (or gluten free cake flour mix)
8 3 teaspoons ground cinnamon
9 1 ½ teaspoons ground nutmeg
10 1 pound powdered sugar
11 1¾ cups pureed pumpkin (or 15 oz. can)
12 2 cups shortening (I use Spectrum Organic)
13 2 cups sugar
14 2 teaspoons vanilla

Directions

1
In mixing bowl, thoroughly cream together sugar and shortening.
2
Add pumpkin, eggs, and vanilla and beat well.In a separate bowl, sift together flour, baking powder, soda, salt and spices.
3
Add flour mixture to cream mixture and mix well. Stir in raisins and nuts if desired.Drop rounded teaspoons of dough onto a greased cookie sheet about 2 inches apart.
4
Bake at 350 degrees for 12 – 15 minutes.
5
Place cookies on cooling rack to cool.Cream cream cheese, butter, vanilla, and powdered sugar together until fluffy.
6
Add a bit of milk or more sugar to achieve desired consistency.
7
Spread on cooled cookies.

Nutrition per serving

134.37 Calories

17.06g Carbs

0.95g Protein

7.43g Fat

Allergens

milk egg tree nuts wheat soy shellfish

Frosted Pumpkin Cookies and Egg Tip

Directions

Nutrition per serving

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Allergens