- ½ cup butter room temp.
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 11 ⁄2 tsp. vanilla extract
- ½ cup pumpkin puree
- 1 ⁄3 cup eggnog
- 1 ⁄2 tsp. salt
- 1 ⁄2 tsp. cinnamon
- 1 ⁄4 tsp. nutmeg
- 1 teaspoon baking soda
- 3 cups flour
- 4 oz. cream cheese softened
- 4 oz. salted butter softened
- 1 tsp. vanilla extract
- 1 ⁄4 cup eggnog
- 2 1 ⁄2 cups powdered sugar
Preheat oven to 350°.
Whip butter in a medium bowl until soft and fluffly.
Add sugar, brown sugar, eggs and vanilla. Mix well.
Add the pumpkin, eggnog, nutmeg, salt, and baking soda, and mix well.
Add flour and fold lightly until combined. The dough should be soft and sticky.
Scoop spoonfuls of dough onto a greased or lined baking sheet. Bake 13-15 minutes
Let cookies cool before icing. If not icing, dust with powered sugar.
Using an electric mixer or whisk, whip softened cream cheese and butter together. Whip in vanilla extract.
Add half of the eggnog and powdered sugar and mix until blended.
Slowly add the remaining eggnog and powdered sugar and mix until combined.
Spread frosting on cooled cookies using a knife.