1/2 cup margarine, at room temperature
1/2 cup butter, unsalted at room temperature
1/2 cup brown sugar
1/2 cup pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2-1/2 cups flour, all purpose
1/2 tsp. salt
4 oz. cream cheese, room temperature
2 Tbs. butter, unsalted, at room temperature
2 cups powdered sugar
1/2 tsp. vanilla
Pre heat oven to 350 degrees. Line a baking sheet with parchment and set aside.
In the bowl of a stand mixer or a medium bowl beat the butter and margarine until light and fluffy, about 2 minutes.
Add the brown sugar and mix until well blended.
Add the pumpkin, egg, and spices and mix until well blended.
Add flour and salt and mix until combined.
Drop by rounded tablespoonful's or using a medium Pampered Chef scoop onto a parchment lined baking sheet.
Using a well rounded teaspoon (dipped in flour) press into the very center of the dough to form the well for the frosting.
Bake for 10 minutes. Remove from oven and remove the cookies to a cooling rack to cool completely.
Prepare the frosting by beating the cream cheese and butter until fluffy. Add the vanilla and mix well.
Add the powdered sugar and mix until smooth and thick.
Place frosting into a plastic zip bag and seal, removing the air as you go. Snip a small corner off the end with scissors.
Frost each center well of the cookies.
Yum! These cookies are not overly sweet but taste just like Fall should. All spicy warmth and creamy frosting. Go make these now! You won't regret it, I promise :)
Here's the handy printable - Pumpkin Thumbprint Cookie with Cream Cheese Frosting
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