Pumpkin Cookies with Cream Cheese Frosting

As you may have read in an older post, I am OBSESSED with anything pumpkin flavored.  Over the weekend I prepared these pumpkin cookies to bring to an early Thanksgiving celebration. The frosting is a little messy to whip together, but all in all, these cute little treats were a huge hit.

This would be a great dessert for anyone who doesn't have the time or energy to make a pie, or is too intimidated by pie crusts to attempt one from scratch. And don't even think about using a store bought crust from the freezer section. We can all tell the difference. Especially grandma. 

 Some people may not like nuts on their cookies, so I left a few without the pecan garnish. Other than those unfortunate souls with an allergy, I don't know who would possibly refuse a cute little pecan atop a lovely iced cookie, but perhaps they're out there somewhere. I guess I'll oblige them.

Cookies

• 1 cup sugar
• 2 sticks unsalted butter, softened
• 2 tablespoons maple syrup
• 2 large eggs
• 1 cup canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground all spice
• 1/4 teaspoon freshly grated nutmeg
• 2 1/2 cups flour
• 2 teaspoons baking powder 
• Pinch of salt

Frosting:

• 2 (8-ounce) packages cream cheese
• 1 cup confectioners sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract
• Zest of one lemon
• Pecans

Directions:
Preheat the oven to 350 degrees F.

In a mixer, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs and mix well.Add the pumpkin and mix. Sift the flour, baking powder, salt, and spices together. Add these dry ingredients to the batter and mix well.
Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.


For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a pecan.

Enjoy!