Pumpkin Spice Cookies COPYCAT Taste of Home

These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners’ sugar frosting, they’re a pretty addition to a dessert table.

• Ready In: 30 mins
• Serves: 84

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 1⁄2 cups  packed brown sugar
• 1⁄2 cup sugar
• 2  eggs
• 1  cup canned pumpkin
• 1  teaspoon vanilla extract
• 3 1⁄2 cups all-purpose flour
• 1 -1 1⁄2 teaspoon pumpkin pie spice
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon baking powder

• FROSTING

• 2  cups confectioners' sugar
• 1⁄4 cup butter, melted
• 1  teaspoon vanilla extract or 1  teaspoon  maple flavoring
• 2 -3  tablespoons boiling water
• 2  cups  chopped pecans

Directions

1. 1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
2. 2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3. 3. For frosting, in a small bowl, combine the confectioners’ sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
4. Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts.
5. Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.