Pumpkin Spice Cookies with Cream Cheese Frosting -- The way to a man's heart is through his stomach

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Date Posted: 00:26:12 10/29/02 Tue
Author: S
Subject: Pumpkin Spice Cookies with Cream Cheese Frosting

625 ml (2 1/2 cups) all-purpose flour
15 ml (1 tbsp) pumpkin pie spice
5 ml (1 tsp) each baking soda and baking powder
2 ml ( 1/2 tsp) salt
180 ml ( 3/4cup) butter, softened
180 ml ( 3/4 cup) packed brown sugar
125 ml ( 1/2 cup) granulated sugar
30 ml (2 tbsp) molasses
1 egg
250 ml (1 cup) pureed pumpkin
125 ml ( 1/2 cup) each raisins and chopped nuts
--Frosting--
1/2 package (250 pkg) cream cheese, softened
300 ml (1 1/4 cup) icing sugar
Orange food colouring (optional)

In bowl, combine flour, pumpkin pie spice, baking soda, baking powder and
salt; set aside.

In large mixer bowl, beat together butter, brown sugar, granulated sugar,
molasses and egg until light and fluffy. Blend in pumpkin. Beat in flour
mixture just until combined. Stir in raisins and nuts.

Drop batter by rounded tablespoons (15 ml) onto greased baking sheets. Bake
in 180 C (350 F) oven for 10 to 12 minutes or until firm to the touch and
lightly browned. Transfer to racks to let cool. Makes 5 dozen.

Frosting: In bowl, beat cream cheese with icing sugar until smooth. Colour
with food colouring if desired. Spread over tops of cookies. Store cookies
in covered container in refrigerator (put waxed paper between layers). For
Halloween, decorate frosted cookies with nuts, raisins, candies and pretzel
sticks to make spiders, spider webs and pumpkin faces.

Note: To prepare pumpkin, cut in half, remove seeds and fibre from centre
and peel. Cut flesh into 4 cm (1 1/2 inch) chunks. Place in 2 l (8 cup)
microwaveable casserole; cover and microwave on high, stirring several
times, for 15 to 18 minutes or until tender. Let cool. Puree in food
processor until smooth; drain any excess liquid. Measure out 250 ml (1 cup)
for recipes. Refrigerate or freeze remainder.

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