½teaspoonground cloves**feel free to substitute 1 tablespoon pumpkin pie spice instead of the cinnamon, nutmeg and cloves**
½teaspoonsalt
½cupbutter1 stick, softened
1cupgranulated sugar
½cupbrown sugar
1 ¼cupscanned pumpkin puree
1egg
1teaspoonvanilla
FROSTING INGREDIENTS:
8ounceslow-fat cream cheese1 brick, room temperature
3tablespoonsbutterroom temperature
1teaspoonvanilla extract
2cupspowdered sugar
Instructions
COOKIES
PREP: Preheat oven to 350°F. Line a baking sheet with parchment paper.
MIX DRY INGREDIENTS: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves. Set aside.
STAND MIXER: In a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy.
Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined.
Set the mixer speed to low and add in the dry ingredients until just combined.
MAKE THE COOKIES: Use a heaping tablespoon of batter per cookie and drop them on the parchment paper-lined baking sheet. The cookies smooth out somewhat while baking, but will hold part of their shape, so smooth them out a bit.
Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly if you touch them. Cool on a wire rack. Frost when they are cooled.
TO MAKE CREAM CHEESE FROSTING:
With an electric mixer or in your stand mixer with the paddle attachment, beat cream cheese, butter and vanilla together on medium-high speed until smooth. Set the speed to low and gradually add in the powdered sugar until it is all combined and the frosting is smooth. To thin it, add 1 tablespoon of milk or water at a time. Add more sugar to thicken it.