2 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
DRY INGREDIENTS:
2 2/3 cups all-purpose flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
WET INGREDIENTS:
1/2 cup butter room temperature*
1 cup packed brown sugar
2/3 cups granulated sugar
1 1/2 cups canned pumpkin puree NOT pumpkin pie filling
1 egg
1 1/2 teaspoons vanilla
SPICED CREAM CHEESE FROSTING:
4 tablespoons unsalted butter, softened,
1 1/2 cups Powdered sugar
4 oz. softened cream cheese cut into 8 pieces**
1 teaspoon vanilla extract
1 teaspoon reserved Spices (in directions)
COOKIES: Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick liner. In a large bowl, whisk together the Spice Mix ingredients. Remove one teaspoon to use in the frosting. To the remaining Spice Mix, whisk in all of the Dry ingredients. In a separate large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Beat in remaining Wet Ingredients until combined. Stir in Dry ingredients just until combined – don’t overmix! Drop dough by the tablespoon at least 3 inches apart on prepared ungreased baking sheets (you will need to use a cookie scoop as dough is very wet/sticky). Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting. FROSTING: Beat butter and sugar with handled mixer at medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add vanilla ad reserved 1 teaspoon Spice Mix and beat to combine. Add milk, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting on cooled cookies. SERVING: Microwave these cookies for 5-10 seconds after frosted for melt in your mouth deliciousness!