Pumpkin Cookies

I love Pumpkin and these sound like such an easy treat. I'm thinking that even if you wanted to use your own sugar cookies dough recipe you could add the pumpkin to that.

1 roll Pillsbury™ refrigerated sugar cookie dough

2 tablespoons pumpkin pie spice

1/2 cup canned pumpkin (not pumpkin pie mix)

1 package (8 oz) cream cheese

 1 cup powdered sugar

1.Heat oven to 350°F. In a large bowl, break cookie dough into small chunks. Add pumpkin pie spice and pumpkin. Beat with electric mixer on medium speed until well blended.

2. Drop dough by rounded tablespoonfuls about 2 inches apart on 2 ungreased cookie sheets.

3. Bake 14 to 16 minutes. Cool on pan 5 minutes; remove to a cooling rack to cool completely, about 30 minutes.

4. Meanwhile, unwrap cream cheese. Place in a medium microwavable bowl. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened. Stir in powdered sugar until smooth. Spread on cookies.

Making these for Halloween? Transfer icing to a quart-sized resealable food-storage plastic bag, and refrigerate. When ready to ice cookies, cut a tiny piece from a corner of the bag, and squeeze icing out to make jack-o'-lantern faces or crescent shapes for harvest moons.

In a pinch, canned cream cheese frosting can be used instead of the cream cheese and powdered sugar mixture.

A Pillsbury recipe.

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