OMG!

I just baked the most amazing cookies! Don't tell my other blog (the goal for the next 3 weeks is healthful eating). If you like pumpkin and cream cheese filling, then you'll love these cookies. Perfect fall recipe which I will post below (warning, take them to work or give them away!):

PUMPKIN GOBS

Cream Cheese Icing:

-1 (250g) package brick cream cheese (I used light), softened

-1/4 C butter, melted

-2 C icing sugar

-1 tsp lemon juice

Cookies:

-1/2 C butter, softened

-1 C granulated sugar

-1 1/2 C solid pack pumpkin puree (I used the canned stuff)

-1 egg

-1 tsp vanilla extract

-2 C all-purpose flour

-1 tsp baking soda

-1 tsp baking powder
-1 tsp ground cinnamon

-1/2 tsp salt

1. Beat cream cheese and 1/4 C melted butter in large bowl with electric mixer until well blended (I stirred mine by hand in case you don't have a mixer). Gradually add icing sugar and lemon juice, beat until well blended after each addition. Refigerate until cold.

2. Preheat oven to 350 degrees Farenheit. Line baking sheets with parchment paper.

3. Cream 1/2 C butter with granulated sugar. Beat in pumpkin, egg, and vanilla.

4. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Stir into pumpkin mixture until combined.

5. Drop heaping tablespoons of dough onto the prepared baking sheets, flattening tops slightly. Make about 40 blobs of dough (which will equal 20 cookies when done...I managed to make 14 total).

6. Bake 12-14 minutes or until golden underneath. Let cookies cool completely on rack.

7. Sandwich 2 cookies together with cream cheese icing.

YUM YUM YUM!!!!