Ingredients
4⅓ozcream cheese,1/3 less fat, softened
2tbspunsalted butter,softened
¾cupbrown sugar,packed
¼cupsugar
1egg
½cuppumpkin puree,canned
¼cupbuttermilk
½tspvanilla extract
1¾cupsall purpose flour
½tsppumpkin spice
½tspBaking Soda
½tspsalt
¼tspbaking powder
¼cupconfectioners sugar
½tbspunsweetened cocoa powder
½tbspmilk
⅛tspvanilla extract
salt
Preparation
Preheat oven to 350 degrees F.
Line baking sheet with a silicone mat.
In a medium bowl, beat cream cheese, butter, and sugars together until light and fluffy.
Add egg and beat well.
Mix in pumpkin, buttermilk, and vanilla.
In another bowl, combine flour, spice, baking soda, salt, and baking powder then gradually add to the pumpkin mixture and mix well.
Drop by rounded tablespoonfuls 2-inches apart onto a silicone lined baking sheets.
Bake for 12 to 14 minutes or until golden. Remove to a wire rack to cool.
Whisk the confectioners’ sugar, cocoa powder, milk, vanilla, and salt in a bowl.
Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies.
