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It's Time for Pumpkin Cookies: Here is Our Recipe

Pumpkin Cookies by Beckons Yoga ClothingPumpkin Cookie Recipe

By Becky Prater (Adapted by Peyton Prater to use a whole regular size can of pumpkin, which is 1.75 cups)

Cream together well:

7/8 cup of butter
1 ¾ cup of sugar

Add to the above and mix well:

1 can of pumpkin (1.75 cups)

Then, add the following:

3 1/2 cups of white flour
1 ¾ tsp baking powder
1 ¾ tsp baking soda
1 ¾ tsp ground cinnamon
½ tsp of salt

Heat oven to 375. Drop spoonfuls onto an un-greased baking sheet. Bake until lightly brown about 10 minutes.

When cool, frost with cream cheese frosting:

In a food processor, combine until smooth:

8 oz. of softened cream cheese
¾ stick of butter
1 tsp vanilla
1 ¾ cups of powdered sugar

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