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I had recently made some pumpkin cream cheese cupcakes, and had some pumpkin puree leftover. With it, I made some delicious pumpkin cookies. Here is the recipe.
2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups (260 grams) light brown sugar
1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)
1 teaspoon pure vanilla extract
1 cup (215 grams) pumpkin puree
In a large bowl, sift together all the dry ingredients. In a separate bowl, cream the egg and sugar until light and fluffy. Then add the liquid ingredients and pumpkin puree. Finally, add the flour mixture, and beat until just incorporated. Evenly space dollops of batter on a prepared baking sheet, and bake for 20 minutes.
Cream Cheese Frosting:
4 ounces (115 grams) room temperature cream cheese, regular or low fat
2 tablespoons (30 grams) unsalted butter, room temperature
1/2 cup (60 grams) confectioners` (powdered or icing) sugar
1/2 teaspoon pure vanilla extract
Beat the cream cheese and butter until soft and creamy. Beat in the confectioners` sugar and vanilla.
*Makes about 18 cookies.
I found this recipe very quick and simple, and the cookies turned out great!
Source link: http://www.joyofbaking.com/PumpkinCookies.html