Ingredients
1 package (8 ounces) cream cheese, softened1-1/2 cups packed brown sugar1/2 cup sugar2 large eggs, room temperature1 cup canned pumpkin1 teaspoon vanilla extract3-1/2 cups all-purpose flour1 to 1-1/2 teaspoons pumpkin pie spice1 teaspoon baking soda1 teaspoon salt1/2 teaspoon baking powderFROSTING:2 cups confectioners’ sugar1/4 cup butter, melted1 teaspoon vanilla extract2 to 3 tablespoons boiling water2 cups chopped pecans
Preparation
Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
For frosting, in a small bowl, combine the confectioners’ sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
