Recipes: Pumpkin Cookies

This weekend, I made some pumpkin cookies for the Halloween festivities. I doubled the recipe and had enough cookies to feed an army! Scroll down for the recipe.

In case you are wondering, I did not plan my outfit to match the cookies. 

But it does make for fun photos, no?

The finished product.

I also added cream cheese frosting on the top, but we gobbled those up too fast for photos!


This recipe is from one of my old roommates, Shaye.

Here is the fabulous baker herself, with Bekah.

Pumpkin Cookies

Ingredients:

3/4 C Miracle Whip (we used normal mayo)

3/4 C sugar

1.5 C brown sugar

3 C flour

1.5 t baking powder

1.5 t baking soda

1 t salt

1.5 t cinnamon

1.5 C (12 oz) canned pumpkin

Teensy bit of nutmeg (Nate's idea)

Directions:

1. Cream Miracle Whip with sugars

2. Sift dry ingredients (I used a whisk) and then mix alternating with pumpkin to the Miracle Whip mixture. 

3. Drop by rounded teaspoons ont a greased cookie sheet (we used parchment paper on a cookie sheet).

4. Bake at 375 degrees for 12-15 minutes.

5. After cookies have cooled, frost with cream cheese frosting. 

6. Store in an airtight container.

Cream Cheese Frosting

Ingredients:

2 (8 oz) cream cheese, softened

1/2 C butter, softened

2 cups sifted powdered sugar

1 t vanilla

Directions:

1. In a medium bowl, cream together the cream cheese and butter until creamy. 

2. Mix in vanilla, then gradually stir in the powdered sugar.

3. Store in fridge.

Enjoy!!