test run

** edit -- so i just whipped a batch of these up and they are AMAZING! seriously, very very good! you all must make them! but, be warned, the recipe below makes WAY more than 24 cookies, idk where they got that!!**

I'm making these to take to the two thanksgiving celebrations i'm going to. one lunch and one dinner. i'm going to do a test run tonight or tomorrow because last year i tried to make a pumpkin ice cream pie with maple whipped cream. it didn't turn out too hot. so, this year i'm playing it safe and testing the recipe first! there are a ton of different versions of this recipe online, just google.

Pumpkin Cookies with

Cream Cheese Icing

{makes 24 cookies}

Ingredients
1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

Directions
1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).

Cream Cheese Icing

Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla bean paste (extract will also work)
2 tablespoons milk

Method
Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl. Heat in a microwave for 15 seconds. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.

{recipe and pic from here}