Pumpkin Sugar Cookies

These pumpkin sugar cookies are delightful and using pumpkin makes them soft and healthier too! Both the cookies and the cream cheese frosting use pumpkin puree. 

Pumpkin Sugar Cookies
1 cup sugar
3/4 cup pumpkin, puree or canned
1/4 cup butter, softened
2 eggs
1 teaspoon Watkins Vanilla
2 tablespoons milk
2 teaspoons cream of tarter
1 teaspoon baking soda
Dash of salt
3 cups flour 

Pumpkin Cream Cheese Frosting
1 8 oz package low fat cream cheese, softened
1/2 cup pumpkin, puree or canned
1/2 teaspoon Watkins Vanilla
1/2 teaspoon Watkins Pumpkin Pie Spice or Cinnamon
2 cups powdered sugar 
Sprinkles and candy corn for decorations

Cream together pumpkin, butter, sugar. Add eggs, one at a time mixing well after each. Stir in vanilla and milk. Add cream of tarter, baking soda, and a dash of salt. Mix in flour.

Roll out on well floured surface. (Dough will be slightly sticky at first.) For thicker cookies that stay soft longer roll out to about 3/4 inch thickness. Cut into shapes.

Bake at 375 degrees F for 8-10 minutes on greased baking sheet. Baking time depends on the thickness of cookies and the size of cookie cutters. Cool slightly on cookie sheet; then transfer to cooling rack.

For Frosting
Cream together ingredients. Add food coloring if desired. Frost cookies when cool. Add sprinkles and candy corn for decoration. Keep refrigerated. Cookies taste great warm or chilled.

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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