Sunday night turned out to be a baking night, after we returned from a weekend in Chicago at the Lights Festival. I needed birthday treats to bring to work and to a meeting later this week, but I just couldn’t bring myself to contribute store-bought cookies. I tried a new cookie recipe, these pumpkin drops, which turned out delicious!

Here is the recipe from this book. I changed a couple things in the recipe – I made half a batch because six dozen seemed too many, and I baked them for 13 minutes instead of 16 minutes, which turned out perfectly.

2 cups butter, softened

2 cups sugar

1 can pumpkin

2 eggs

4 cups flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1 bag vanilla chips

1 container cream cheese frosting

1/4 cup packed brown sugar

Preheat oven to 375 degrees. Grease cookie sheets.

Beat butter and sugar until light and fluffy. Add pumpkin and eggs; beat till smooth. Add flour, pumpkin pie spice, baking powder and soda; beat just until well blended. Stir in chips.

Drop by spoonfuls about 2 inches apart on greased cookie sheets. Bake about 16 minutes or until bottoms are brown.

Combine frosting and brown sugar. Spread on warm cookies.

Enjoy!