@southernmama1505: Soft Pumpkin Cookies with Cream Cheese Frosting Ingredients Pumpkin Cookies 1 box (15.25 oz) Betty Crocker Vanilla Cake Mix 1 can (15 oz) Libby's 100% Pure Pumpkin 1 teaspoon ground cinnamon ½ teaspoon pumpkin pie spice (optional) Cream Cheese Frosting 4 oz cream cheese, softened ¼ cup unsalted butter, softened 1½ cups powdered sugar 1 teaspoon vanilla extract 1–2 tablespoons milk, as needed Instructions Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large mixing bowl, combine the vanilla cake mix, pumpkin puree, cinnamon, and pumpkin pie spice if using. Stir until everything is fully incorporated and a thick, smooth orange cookie batter forms. The batter will be soft and sticky. Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently smooth the tops with the back of a spoon or lightly greased spatula to create evenly shaped cookies. Bake for 10–12 minutes, until the cookies look set and the centers are soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Beat until fluffy. Add milk, 1 tablespoon at a time, if needed to reach a smooth spreading consistency. Once the cookies are completely cool, spread or pipe the cream cheese frosting generously over each cookie. Sprinkle lightly with cinnamon or pumpkin pie spice if desired

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2026-08-20 11:14:34

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