Recipe: Pumpkin Cake Cookies with Cream Cheese Icing

PUMPKIN CAKE COOKIES WITH CREAM CHEESE ICING

FOR THE COOKIES:
2 1/2 cups all-purpose flour
1 tsp each: baking soda, baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp each: ground cloves, ground nutmeg
3/4 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 tbsp molasses
1 large egg
1 cup homemade pureed pumpkin,* thawed if frozen, drained
1 cup walnuts, coarsely chopped
FOR THE ICING:
1/4 lb (120 g) soft cream cheese**
1/4 cup icing sugar
1/8 tsp orange extract (if desired)
Orange food coloring to taste

TO MAKE THE COOKIES:
Stir together flour, baking soda, baking powder, cinnamon, ginger, salt, cloves and nutmeg in medium bowl.

In large mixing bowl, beat butter, sugars, molasses and egg using electric mixer on medium-high speed until fluffy. Blend in pumpkin. On low speed, beat in flour mixture just until combined. Stir in walnuts. Mound batter by rounded tablespoons or with 1 1/2 inch scoop 1 inch apart on greased baking sheets.

Bake in preheated 350 degree F oven 15 minutes or until lightly browned. Cool sheets on racks 5 minutes. Transfer cookies to racks to cool completely.

TO MAKE THE ICING:
Beat together ingredients with electric mixer on medium speed until fluffy.

Spread icing over tops of cooled cookies. Refrigerate overnight in single layer to firm up icing. Store in airtight tube in layers separated by waxed paper.

*For homemade puree, cut the pumpkin flesh into chunks, steam until tender but not mushy, pur e in a food processor, then pack into freezer bags. Before using, thaw it, then let it drain in a fine mesh strainer for half an hour.

**Use soft, deli cream cheese, not the kind sold in blocks.

Makes 42 to 44
Adapted from source: Susan Sampson, The Toronto Star, October 24, 2007