PUMPKIN SNICKERDOODLES WITH MAPLE FROSTING
(makes 4 dozen)
*3 3/4 cup unbleached all-purpose flour
*1 1/2 teaspoon baking powder
*1/2 teaspoon salt
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground nutmeg
*1/8 teaspoon ground ginger
*1 cup butter, room temperature
*1 cup granulated sugar
*1/2 cup brown sugar
*3/4 cup pumpkin puree
*1 large egg, room temperature
*2 teaspoons pure vanilla extract
*1/2 cup granulated sugar
*1 1/2 teaspoons cinnamon
*1 (8 ounce) package cream cheese, room temperature
*1 stick butter, room temperature
*1/2 teaspoon maple flavoring
*2 cups confectioners sugar
~In a medium bowl, combine flour, baking powder, salt, 1/2 teaspoon cinnamon, nutmeg & ginger.
~In a large mixing bowl, beat 1/2 cup granulated sugar, brown sugar & butter together until mixture is light & fluffy.
~Mix in the pumpkin puree, egg & vanilla until well mixed.
~Mix in the dry ingredients.
~Cover & chill in the refrigerator for at least 2 hours (I leave mine over night).
~Preheat oven to 350 degrees.
~Line cookie sheet with parchment paper or spray cookie sheet with a cooking spray.
~In a small bowl, combine 1/2 cup granulated sugar & 1 1/2 teaspoons cinnamon.
~Set cinnamon sugar aside.
~Scoop cookie dough and roll into balls.
~Roll the cookie dough ball into the cinnamon sugar and put onto the prepared cookie sheet.
~Flatten the cookie dough with the back of a spoon or the bottom of a glass.
~Bake for 10-12 minutes.
~Cool on cookie sheet for 5 minutes.
~Transfer onto a wire rack to cool completely.
Maple Cream Frosting Directions:
~In a mixing bowl, beat cream cheese & 1/2 cup butter together until smooth.
~Add maple flavoring, and mix through.
~Add powdered sugar, and continue beating until mixed well & smooth.
~Spread on cooled cookies.