Pumpkin Cookies

I am very suddenly developing a passion to bake! Maybe it's the holidays or maybe it's my hormones, but I love it. I have decided to try some different recipes each week & test them on my Bible study group. Don't think they'll mind!

Today's creation comes from joyofbaking.com. They are Pumpkin Cookies with cream cheese frosting. Happy drooling!

These are minus the frosting because I have to transport them sans frosting in the morning.

Pumpkin Cookies:

2cups (260 grams) all purposeflour

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

2largeeggs, room temperature

1 1/4cups (260 grams) light brownsugar

1/2 cup (120 ml) canola oil or corn oil

1 teaspoon purevanillaextract

1 cup (215 grams) canned pumpkin puree

Cream Cheese Frosting:

4 ounces (115 grams) room temperature cream cheese, regular of low fat

2 tablespoons (25 grams) unsalted butter, room temperature

1/2 cup (55 grams) confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

For Pumpkin Cookies:Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two bakingsheets with parchment paper.

Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

In the bowl ofyour electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean.Remove from oven and transfer to a wire rack to cool completely before frosting.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy.

Makes about 18 cookies. Joyofbaking.com