PUMPKIN DROP COOKIES
4 sticks margarine
3 cups sugar
4 eggs
2 cups pumpkin puree
2 tsp. vanilla
5 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
Cream cheese frosting (recipe follows)
Preheat oven to 350 degrees.
With an electric mixer, cream margarine and sugar together. Add eggs, one at a time, beating after each addition. Add pumpkin and vanilla and mix well.
In a separate bowl, mix together flour, baking powder, baking soda, salt and spices. Slowly add dry ingredients to margarine mixture. Mix until well blended. Drop by rounded spoonfuls onto baking sheets lined with parchment paper.
Bake 12 to 15 minutes.
Cool and frost.
Makes about 5 dozen, depending on size.
CREAM CHEESE FROSTING
1 8-oz. bar cream cheese, softened
½ stick margarine, softened
1 tsp. vanilla
1 lb. powdered sugar
2 to 4 tbsp. milk
With an electric mixer, beat cream cheese and margarine together. Add in vanilla and combine.
Beat in powdered sugar and milk until frosting is smooth and of spreading consistency.
You can tint orange with food coloring, if desired.
Makes about 2 cups.
