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