Ginger Snap Cookies with Pumpkin Frosting

Cookie Ingredients:

• ¾ cups Butter Or Margarine, Softened
• 1 cup Sugar
• 1 whole Egg
• ¼ cups Molasses
• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• ¼ teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Ginger
• Additional Sugar

In a mixing bowl, cream butter and sugar. Add egg and molasses and beat well. Stir together dry ingredients, and gradually add to creamed mixture. Mix well, then chill the dough.
Preheat oven to 350º. Roll dough into 1-1/4? balls and dip into sugar. Place 2? apart on ungreased cookie sheets. Bake for 10 – 12 mins. or until set and surface cracks. Cool on wire racks. Makes 3 – 4 dozen cookies.

 

 

 

 

Frosting:

 Ingredients

• 1 package(8-ounce) cream cheese, softened
• 1/4 cup pumpkin purée
• 1/4 cup(1/2 stick) unsalted butter, softened
• 1 tablespoon fresh orange juice
• 1 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• 4 cups confectioners’ sugar

Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy — about 5 more minutes.