Cookies: Combine Dry Ingredients EXCEPT FLOUR. In Mixer or in bow, mix Pumpkin, Oil, Eggs & Vanilla. Add Dry Mixture (except flour) and combine. Now add flour gradually until thoroughly mixed. Batter will be sticky.
Scoop using a medium sized dough scooper (if you want them uniform) onto an UN-GREASED cookie sheet. Here’s a link to a similar version of what I use to scoop. Amazon: Scooper Set
I also just started using parchment paper It keeps them from spreading too much and from sticking to keep your cookies tall and fluffy, so I highly suggest using it.
Bake 350 degrees for 15 minutes
Let cool on sheet for 5 minutes then transfer to wire rack. Cool completely before frosting.
———————-
To make frosting:
Beat together cream cheese and butter. Add vanilla. Slowly add powdered sugar.
Note: A pound is approximately 3 1/2 Cups – if you like your frosting a little stiffer, you can add 4 cups.
———————–
Frost and Serve – can sprinkle with a little pumpkin pie spice
*Cookies store well in a ziplock on the counter or in the freezer for up to 3 months. Refrigerate (or freeze) frosting and frost cookies before serving.