Ingredients

The following ingredients have 15 Servings
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup pumpkin pie filling, not pumpkin puree
  • 1 Tablespoon + 1 teaspoon molasses
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon each: ground nutmeg, ginger, allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 8 oz. cream cheese, softened
  • 1/2 cup powdered sugar

Instruction

  • Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  • Combine melted butter, egg and sugars in a large bowl or bowl of your stand mixer fitted with the paddle attachment. Mix vigorously for about 1 minute. Add pumpkin pie filling, molasses, cinnamon, nutmeg, ginger, allspice, baking soda and salt. Mix for another minute to combine.
  • Using a sturdy spatula or wooden spoon, fold flour into wet mixture. Using a small ice cream scoop, drop dough onto prepared baking sheets. Bake for 10 minutes, or until tops of cookies spring back lightly when touched.
  • Once cookies are completely cooled, combine softened cream cheese and powdered sugar in a large bowl. Beat well to combine until smooth. If desired, add a little milk or cream to thin frosting. Frost cookies.