Frosted Pumpkin Softies
Prep
30m
Cook
13m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Frosted Pumpkin Cookies
| 1 cup butter or margarine |
| 3/4 cup brown sugar, firmly packed |
| 3/4 cup granulated sugar |
| 1 cup canned pumpkin |
| 1 large egg, room temperature |
| 1 tsp vanilla |
| 2 1/2 cup old-fashioned oats |
| 1 1/2 cup all-purpose flour |
| 1 tsp pumpkin pie spice or ground cinnamon |
| 1 tsp baking soda |
| 1/4 tsp salt |
Frosting
| 3 ounces cream cheese, softened |
| 1 Tbs milk |
| 1/2 tsp vanilla |
| 2 1/2 cup powdered sugar |
| yellow or red food coloring (optional) |
Frosted Pumpkin Softies Directions
- Preheat oven to 350°
- Beat togehter margarine and sugars until creamy.
- Add pumpkin, egg and vanilla; beat well.
- Add combined oats, flour, pumpkin pie spice, baking soda and salt; mix well.
- Drop by rounded tablespoons full onto an ungreased cookie sheet.
- Bake 11 - 13 minutes or until light golden brown.
- Coll 1 minute on cookie sheet; remove to wire rack.
- Cool completely.
- For the frosting
- Beat together the cream cheese, milk and vanilla until smooth.
- Gradually add the powdered sugar, beating until smooth; tint with food coloring.
- Frost cookies.
- Store covered in refrigerator.
- Makes 4 dozen
Nutrition facts
Per Serving
| Kcal: | 111 kcal |
| Fibers (g): | 0.5g |
| Sodium (mg): | 74mg |
| Carbs: | 16.5g |
| Sugar (g): | 11.7g |
| Fat: | 4.8g |
| Saturated fat (g): | 2.9g |
| Cholesterol: | 16mg |
| Proteins: | 1g |
