Creamy Pumpkin Cookies

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  • Makes: 24 cookies
  • Start to Finish: 20 mins

Creamy Pumpkin Cookies

Directions

  1. In a microwave-safe bowl microwave 3 ounces white chocolate (with cocoa butter), chopped, on 100 percent power (high) about 1 minute or until chocolate melts, stirring every 20 seconds. Set aside. In a large bowl beat two 3-ounce packages cream cheese with an electric mixer on low speed until smooth. Beat in 2 cups powdered sugar, 3/4 cup canned pumpkin, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla. Add melted white chocolate; beat until combined. Gradually beat in 2 to 2 1/2 cups additional powdered sugar to make a frosting of spreading consistency. Spread a generous amount of frosting onto each of 24 large soft sugar, molasses, chocolate, or butter cookies. Sprinkle with white chocolate curls or shavings. Serve immediately or chill up to 30 minutes before serving.

Test Kitchen Tip

This creamy pumpkin topping also makes a sensational filling for cannoli, phyllo shells, or sandwich cookies.
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Nutrition Facts (Creamy Pumpkin Cookies)

  • Per serving:
  • 220 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 12 mg chol. ,
  • 181 mg sodium ,
  • 37 g carb. ,
  • 1 g fiber ,
  • 27 g sugar ,
  • 2 g pro.
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