With Thanksgiving being right around the corner, so much food is going to be made and brought to the get-together. I am sure everybody can already predict what is going to be at the dinner: turkey, ham, potatoes, mac and cheese, stuffing, and–of course–pumpkin pie. Pumpkin pie is known to be the most popular Thanksgiving dessert, and I think putting a little spin on the recipe wouldn’t hurt. So, if you are on the lookout for a new and improved Thanksgiving dessert, this is the recipe for you. 

For these pumpkin cream cheese  cookies, you will need:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup of 100% pure pumpkin
• 1 large egg
• 2 teaspoons vanilla extract, divided
• 2 cups powdered sugar, sifted
• 3 tablespoons milk
• 1 tablespoon butter, softened

Step 1: Get all of the ingredients and preheat your oven to 350 degrees. Next, grease up 2 baking sheets with cooking spray or butter. 

Step 2: Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a separate bowl, beat sugar and 1/2 cup (1 stick) butter until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth into the sugar and butter mixture. Gradually beat the flour mixture into the wet ingredients. Scoop the batter by tablespoons and place on the prepared baking sheets. 

Step 3: Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes. After 2 minutes, move cookies to wire racks to cool completely.

Step 4: Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in a small bowl until smooth. Drizzle over cool cookies.

Finally, enjoy your cookies at your Thanksgiving meal with your friends or family!