Pumpkin Molasses Cookies with Pumpkin Cream Cheese Icing

This past weekend we had friends visiting from college which meant partying like we were in college which meant a very tired me today.  But I was so happy to see everyone and we had a BBQ at our place to celebrate.

I love making BBQ food, including my homemade pasta salad and our new family favorite, broccoli slaw (recipes to come).  But one of my new favorites is my semi-homemade (AKA easy) Pumpkin Molasses Cookies with homemade Pumpkin Cream Cheese Icing.

I’ve had some Betty Crocker cookie mix left from my old job that I’ve been wanting to use up.  I also wanted to make something fall and pumpkin-y. (Yes, it’s a word.  Oh it’s not? Then trademark pending.) So, I decided to spice up my Betty’s molasses cookies with some canned pumpkin and top it with some homemade/made-up icing.

The brown cookies with orange icing ended up looking like mini cheeseburgers (didn’t realize that until EVERYONE pointed it out) but they got rave reviews so it was a win!

   

   

Check out the recipe below!

Pumpkin Molasses Cookies with Pumpkin Cream Cheese Icing

• 1 package Betty Crocker Molasses Cookie Mix
• 1 stick of butter, softened
• 1 tablespoon water
• 1 egg
• 1 cup canned pumpkin

Icing:

• 1 package cream cheese (8 oz.)
• 1 cup pumpkin
• 1 tablespoon cinnamon
• 1/2 cup powdered sugar

Preheat oven to 375°. Prepare cookies according to package directions (mixing cookie mix, butter, water, and egg) with an electric mixer.  Add pumpkin and mix well.

Drop dough by tablespoon onto cookie sheet.  Bake 8 minutes.  Let cool.

For icing, use an electric mixer to blend cream cheese, pumpkin, powdered sugar, and cinnamon.  [I also added 2 tablespoons Land O Lakes Cinnamon Sugar Butter Spread because I had it – that’s optional!]  Add more sugar and cinnamon as needed, to taste.  Add icing to cookies and enjoy!

Refrigerate leftovers to keep icing from going bad.