* Ingredients :
° 2 cups all-purpose flour
° 1 teaspoon baking powder
° 1 teaspoon ground cinnamon
° Half a teaspoon of baking soda
° Half a teaspoon of nutmeg
° Half a teaspoon of ground ginger
° 1 cup butter
° Half a cup of white sugar
° Half a cup of brown sugar
° 2 teaspoons vanilla
° (1 egg
° 1 can puree pumpkin ( 15 oz )
° 1 (3 ounce) package softened cream cheese
° Half a cup of soft butter
° 1 teaspoon vanilla
° 2 cups confectioners' sugar
* Directions :
Begin by preheating the oven at approximately 175°C. Grease the baking sheets with a little fat.Add and combine flour, baking powder, cinnamon, baking soda, nutmeg, and ginger in a bowl.Whisk 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and eggs until smooth in a separate large bowl. Whisk the pumpkin puree. Gradually stir the dry ingredients into the pumpkin mixture. The mixture will be wet.
Spoon blend for 2 inches apart onto prepared sheet baking.
Bake to cookies are slight set, 10 to 12 min in oven preheated.Allow the cookies to cool on the paper for 5 minutes before removing to complete the wax chill.
Add & beat cheese cream, 1/4 c butter, & 1 tsp vanilla extract to soft // creamy in bowl mixer electric.Add sugar and beat well, about 1/2 cup at a time, until the dough is smooth and spread well.Frozen biscuits with cream cheese frosting.
Enjoy !
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