Michelle Conover’s Pumpkin Cookies

 Pumpkin Cookies

1 cup (2 sticks) unsalted butter softened

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1 eggs

1 teaspoon vanilla

1 cup canned pumpkin

• 2 cups all-purpose flour

Cream Cheese Frosting

• 1/2 cup (1 stick) unsalted butter softened

• 8 oz cream cheese softened

• 3 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Make the cookies

1. Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set

aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add

sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well

combined.

3. Add one egg and the vanilla then beat well, until yellow streaks are gone. Add the pumpkin

pure and beat again until it's incorporated. Finally, add the flour and beat on medium speed

until completely incorporated. Watch the video to see instructions on how to properly

measure flour. The dough will be wet, this is what you want!