Ingredients
-
4,1/4
-
2,1/2
-
3/4,1/2
-
1/4,1/8
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1
-
1/2
-
1/4
-
1/2
-
1 3/4
-
1/2
-
1/2
-
1/2
-
1/4
-
-
Directions
I decided to put the taste to the test with a group of teenagers and they all loved them. Some of you have commented on WW that you prefer a softer cake-like cookie, if so this recipe is for you. More pumpkin cookie recipes I love are Pumpkin Biscotti and Pumpkin Snickerdoodles.,I find that these cookies taste best the same day you make them and even the day after. But if you want a cookie with a longer shelf life, or if you are expecting a crunchy cookie then perhaps my Pumpkin Spiced Oatmeal Cookies or Pumpkin Spiced Chocolate Chip Cookies would appeal to you instead.,This recipe was adapted from a cookie recipe I found in the Taste of Home Baking Cookbook. It has tons of sweet treats and even a trimmed down favorites section. I am running a giveaway on Skinny Bits, if you are interested, 3 winners will receive the Taste of Home Baking Cookbook as well as a set of Taste of Home and Healthy Cooking Magazines. For a chance to win, visit Skinny Bits. Giveaway ends Wednesday, October 26th.,Pumpkin Pie,No Bake Pumpkin Cheesecake,Mini Pumpkin Chocolate Chip Muffins,Pumpkin Cream Cheese Muffins,Pumpkin Sponge Cake
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Steps
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1
Done
|
Line Baking Sheet With Silicone Mat |
|
2
Done
|
in a Medium Bowl, Beat Cream Cheese, Butter and Sugars Together Until Light and Fluffy. |
|
3
Done
|
Add Egg; Beat Well. |
|
4
Done
|
Mix in Pumpkin, Buttermilk and Vanilla. |
|
5
Done
|
in Another Bowl Combine Flour, Spice, Baking Soda, Salt and Baking Powder; Gradually Add to Pumpkin Mixture; Mix Well. |
|
6
Done
|
Drop by Rounded Tablespoonfuls, 2 Inches Apart Onto Silicone Lined Baking Sheets. |
|
7
Done
|
Bake 12 - 14 Minutes or Until Golden. Remove to Wire Rack to Cool. |
|
8
Done
|
Whisk the Confectioners' Sugar, Cocoa Powder, Milk, Vanilla and Salt in a Bowl. |
|
9
Done
|
Place in a Piping Bag or a Zip Lock Bag With the Point Cut Off and Drizzle Onto the Cookies. |
